MY Favorite Way to Preserve Zucchini | CANNING RECIPE
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- Опубліковано 5 вер 2024
- How to preserve Zucchini Harvest
I used to freeze my zucchini but no longer, with this method I have easy water bath canned zucchini ready for use on the shelf. This is just one more method I am sharing in my food security journey.
Pineapple Zucchini Recipe:
4 qts cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1½ cups bottled lemon juice
3 cups sugar
Yield: About 8 to 9 pints
( I got 6 pints and 1 half pint of zucchini and 3 pints of extra juice)
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Peel zucchini and either cut into ½-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process. See Table 1 for recommended process time for using a boiling-water canner.
Water Bath Boiling Process Time
Pint Jars 0 - 1,000 ft (15 mins)
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So last year I watched this video. I canned 3 dozen jars of zucchini and pineapple juice following your recipe for canning. Fast-forward to today. I made zucchini bread with the zucchini/ pineapple juice. It turned out so good.
First I too 2 pints and drained the zucchini. While it was draining, I started the oven 350 degrees than oiled the bread pan. Then I mixed together 1/2 cup of oil, 1/2 cup of unsweetened applesauce, 1/2 cup of brown sugar, 1/2 cup sugar, 1/2 cup of white sugar, 2 eggs, 2 teaspoons of vanilla. Mix well. Then back to zucchini I really drained it well so it was dryer. Mixed that in. It was a heaping cup. Another bowl for the dry goods. Whisk together 1 3/4 c flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg. Mix sifted dry ingredients with mixed wet ingredients. I used a spatula and just folded it together. Do not over stir. Poured it in the greased pan. Baked for 60 minutes. It turned out so good...thank you so much for the canning idea of zucchini with the pineapple juice. I will definitely be doing it again this year. I have plans to make bread for Christmas and send 2 pints with a recipe card. Thanks for inspiring me so much!
Oops.. put the sugar in twice.. 1/2 c brown sugar and 1/2 c white sugar is the correct amount
Can you freeze this?
So I'm late to the game. But yes I did try this recipe last year. However what did you do with the juice you drained?
Girl you are a genius!!! So instead of pineapple juice I used fresh pressed applesauce because we have an abundance of apples! So now I have a butter substitute and the bread filling all in one jar!!! Thank you
Here I am now, boat loads of zucchini, and coming back to this video to can it all up. I've been waiting to try this since last year!
I add it to my salsa and spaghetti sauce to to extend my pantry
@@1870s great idea! And I did find the salsa one as well, yay!
I cubed some yellow summer squash and used the same recipe. My husband KNEW I was canning it to be a pineapple substitute. I gave him 1 chunk after the 20 minute simmer and he said , Yeah. That's pineapple." I told him it was the squash and he said it is magic. At that point even the texture was firm like pineapple...haven't used it canned yet. Thinking the chunks I will use in Asian stir-fries. Will do some shredded too for bread, etc..
Are you going to buffer you jar storage against earth quake.
Hollyhock I must try chunking. Pineapple upside down cake is my favorite!!
@@rennells I live in SE Iowa, and there have been 2 tremors in 50+ years that rattled dishes. I know we are experiencing greater natural disasters, but really haven't taken any extra precautions for earthquakes. Honestly, I don't even know how you do that. Mine are in the basement for storage because we do experience tornadoes. Any hints you can give are welcome.
@@Maranatha_Homestead the yellow squash even has the right color. I used a potato peeler and took just the outer layer off which left a lot of the yellow color. I have heard some people will slice across the zucchini/squash and cut a hole in the middle to resemble pineapple rings.
@@hollyhock3945 I live in the mountain west where we are more earthquake prone. A woman shared with us going thru a big quake in California - all of their home canned jars shattered. It was a huge mess and a huge loss. Someone came up with an idea for working with a box making facility in the area to create a box that fits 6 quart jars, with cardboard inserts to go in between each bottle. You can even use the containers the bottles come in and make sure they have cardboard or some kind of cushion between each bottle. It's not as pretty on the shelf and it's a good idea to label what's inside the box, but after experiencing a greater than 5 point here last year, we're grateful to have them tucked safely into boxes. You may even want to use some of the Amazon shipping boxes, or whatever. It takes a little more creativity storing them on shelves. This is definitely not a great idea for those who store their jars on shelves in their living areas, just syaing!
Thank you so much for this! It's perfect! And I'd like to thank your daughter for her service to this country!
Wanted to share this with you. I posting the post here in case there is no videos . But enjoy :)
Zucchini flour.
Might be old news to some, but you never know right. With rising concerns on wheat costs just thought I’d share it.
There’s probably fancier ways of doing this out there, but here’s how I learned. Easy peasy. Nothing to it.
We love and make tons of zucchini flour every year. You may have heard it called Amish flour or troops flour before. It’s a Staple in Amish and Mennonite household for generations here. It was also embraced in the 1940’s during rationing.
You let your zucchini grow, oversized is actually better. Large to extra large. Marrow sized. I peel mine with a carrot peeler, into thin even strips for less drying time. Or slide it through a mandolin for speed of prep.
Run it through the electronic dehydrator or just thread it. . No large seeds if possible for finer texture. Everything else is fine. It must be absolutely dry. It’s essential. If in doubt always dry it more, any moisture will ruin it during storage
Then run it through a food processor or hand grinder until you have a powdered consistency. It will be a marbled green looking power. Texture is similar to a good quality whole wheat flour. That is zucchini flour. Three large zucchini is about four or five cups for me finished.
It can be used to replace 1/3 of flour in most recipes without any change to the finished products, acts as a thickening agent for gravies, great for breading fish but we really tend use ours for tortillas and bannock since those are our quick go to breads. It also makes great dumplings and brownies.
Store in air tight jars , or we often vac pac ours
For us, we still purchase grains from a local family owned grist mill. So this is free, sustainable, easily produced on site and it has a mild taste. Most people wouldn’t pickup on it. It cuts our flour usage by a third . You can do the same with sweet and regular potato, other squash acorns, and pumpkin. I just find myself zucchini is the least flavoured. Plus we get overloaded by the darn things.
Shared
So nice to be treatead as family when you are far a way from home! To be kind is the best quality in humans!
I made this today! Oh. My. GOSH!!! It is so good, and if I didn't know it was zucchini I would never know that it's NOT pineapple. I will do this with my zucchini from now on! THANK YOU SO MUCH!!
Hello Rachel- New to your channel and starting to view your videos by subject. This is a this terrific recipe! We have two freezers and a huge back wall in the basement for canned goods. LIke you, I have to decide what to put into the freezers. We built our farm cottage at the base of our family farm in 2016. It was designed for both on or off grid. My Grandmother Hazel taught me the New Hampshire OLD WAYS, which has proved invaluable!
However besides using our 1930 kitchen wood stove during the colder months, I need to take advantage of the modern conveniences, such Instant Pot, All-American pressure canner and Kitchen Aid appliances. I am now officially retired this spring, from working outside the farm and ready to hit the ground running 🏃
And I am so going to enjoy perusing through your videos, while sitting down with my morning coffee.
Thanks for all the hard work you put into these videos! ~ Diane
You’re so fun to watch…love your spirit and hearing your stories about family. You inspire me to try some things on your list! Will have to try your pickled coleslaw for sure. Grandkids (AKA “eating machines!”)are in LOVE with your zucchini pineapple. Everyone got their own jar for Christmas last year!🤣Thanks!!!
Oh my goodness!!!! I just did this with my cuccuzzas and it turned out amazing!!!!! It tastes just like crushed pineapples!!!!! Thank u thank you thank you!!!!! I'm learning sooooo much from you... First time gardener and canner here.. learning at 63❣️. You are such a sweetie... You could call it MOCK PINEAPPLE for sure!!!
Same here learning at 60💕
@@Mericel1🖐️ isn't it wonderful to learn something that you never imagined doing before❣️
WHAT. This is amazing! Such a great way to deal with excess zucchini. Thank you for sharing!
Bless you for this recipe! I ate so much zucchini because I did know what else to especially since I don’t have freezer space❤️
Do you have a dehydrator? You can dehydrate zucchini too and use it for chips/dips, meatloaf, in spaghetti sauce, breads, cookies, soups, stews, breakfast casseroles, etc…plus many, many more uses. I even saw a video where this lady dehydrated zucchini and then ground it into a powder and used it 1/1 as a gluten free powder. 💕🌸💕
Just canned my first batch! Oh my goodness! This is wonderful! Thank you so much for sharing❤
One of my favorite recipes is adding crushed pineapple to cream cheese to make a spread/dip for crackers bagels etc. I am so going to try this! This spring I put in 20 hills of zucchini as I had a ton of aging seed and expected on raising a hog thinking this would be free food.
Well we didn’t get the hog and I currently have 75 pounds out of 2 pickings 😱😱😱😱😵💫
(Neighbors expect to find squash in your mailbox’s!!!!!)
I absolutely love your canning videos! They aren't just your average canning recipes. You are giving me so many other options for all of my garden produce! This Missouri Momma is very thankful for that! Keep up the great inspiration!
Great idea. Please do a video using this canning zucchini in a recipe.
Yes. Please!!!
I have so much squash and zucchini. I'm grateful for all your zucchini videos! I did chunks for a recipe I make and then I did the shreds.
So glad both Dan and Abigail are doing well!
That zucchini looks great - definitely doing that!
Thank-you so very much for this recipe, I have an abundance of Zucchini this year and Pineapple is always expensive here! 🍁
But isn't the juice expensive too? This is the first time I've heard of using zucchini like this so I'm trying to figure this out, lol! Tia.
I shred and keep it in the freezer to make my zucchini jello jam, zucchini sweet hot relish, bread. I have also canned zucchini chunks in pineapple juice for mock pineapple upside-down cake. Cathy
Unbelievable. I love this more than actual crushed pineapple. I love the texture. Thank you.
I'm inundated with zucchini (or courgette as we call it in the UK ) and have never heard of the idea of 'sweet' storing it, looks like a great idea. Canning is pretty much unheard of over here. We make pickles (I've been doing gherkins today) jams, relish etc but I've searched all over and the only way to get a pressure canner is from the US (shipping and import charges would make it about $600) and even water bath canners are almost impossible to find. I have a big commercial cook pot I was hoping was tall enough for water bathing pint jars but it's just a tiny bit too short.
Jars are also really expensive here, about $4 per jar plus lids and tops you're looking at $5 ish per can. I'll have to stick to freezing for the time being. My family are farmers for generations back and it's always been freezing or 'root cellar' (generally just stone built outhouses, we don't have basements) storage as far back as my 81 year old gran remembers other than pickles and ferments. We don't get the weather for many summer crops so mostly roots and brassicas as tradition but I've got a greenhouse full of tomatoes and peppers to preserve!
I hope canning takes off over here a bit more and a company starts importing canners. I'd love to not have to buy yet another freezer to store things 🤣
Try dehydrating if you can. Zucchini and yellow squash are in my top three favorite things to dehydrate. If you cut them in discs you can even use them like chips fo salsa. I don't know if you can get a dehydrator over there, but it is one of my favorite ways to preserve food. Good luck.
Hi Nenemaria, I am in Scotland and I bought via amazon.com a Mirro pressure canner for a total of £114. I bought also in the states boxes with 12 jars that are nearly half what you pay at Lakeland. At luckyvitamin.com you get postage’s free if you order for abt $65. I also invested in plastic Tattler lids that you can reuse. Eveline
Nenemaria Hi, I’m granny (81) in the uk. We call canning bottling. My mother bottled tomatoes and peaches when I was a child. This year I’ve bottled (water bathed) figs (jars Lakeland). Previous years I’ve done dried toms in any jars with ‘popple’ lids . I’ve used my pressure cooker on lowest setting if I don’t think water bathing is adequate. They’ve been successful. I’d use marrows to make marrow and ginger jam when they’ve got a bit firmer. Sugar, marrow ginger only ingredients. Nice...
I just made this today!! It is really good!! Tastes just like pineapple!!!! Yum 🤤. I used my shredded zucchini that I froze last summer!!
You are terrific! I just started watching and you showed me that we all make mistakes! I really enjoy your demos.
Glad you like them! ♥
Your organization is very inspiring! I love watching your canning videos
this year was the first I ever heard of this mock pineapple business... so just got me some pineapple juice and real lemon and am going for it... will try both chunks and shredded! this is absolutely brilliant! YAY
We did this in the 70's. Didn't realize it had become a thing again.
This is the first time I'm hearing of this! I'm so confused as to what it's used for??
C G: What do you use crushed pineapple or pineapple chunks for? They are an ingredient in many types of smoothies, muffins, cakes, breads and other desserts, and some people even like pineapple on their pizza. This can be used in every way that pineapple is used.
I love y’all’s channel so much. I like how you are so laid back and show common sense about canning. This looks lovely. 🍍💚
I did this a couple years back, but I cut it into cubes. Great way to use up a lot of zucchini!
I have a break fast smoothie every day of the week but with pineapple and will definitely try a jar for that but look forward to a bread made with .
Oh that sounds good
Fabulous
I can zucchini and tomatoes together and we love it ! Great for vegetable soup, but you could use it for chili or spaghetti sauce, especially if I used the immersion blender, for those people I need to sneak a bit of zucchini into! I do increase the hot water bath time, and add a bit of lemon juice if they are low acid tomatoes. ( yellow or white )
That's what I want to do. I love zucchini, cut up with tomatoes and onions cooked so I was thinking about canning them together like that. I was trying to decide between that or just dry canning zucchini like my friend did or another recipe I saw online just by pouring hot vinegar salted water over the zucchini and then wb canning
Just made a batch using some yellow patty pan squash, peeled with seeds removed. Chopped it in the food processor. It really is EXACTLY like crushed pineapple. Taste and texture! Truly amazing, thank you!
I have some zucchini I harvested this morning that needs something done with it, this sounds delicious. I already canned pickles and potatoes today but I will definitely try it tomorrow. Maybe this winter you can work on the cookbook, everything I’ve tried of yours so far has been delicious!
I have been so excited to make this! LOVE you and your family inviting us in to share your corner of the world! I watch you quite often and love all the stuff you can! I am going to make that green tomatoe ketchup as well! ohhhh and the cowboy candy is also next!!! Thanks so much for fitting us in your very busy life!
Made this today! It tasted so good. Thank you for sharing it.
Hi Rachel, I've made your tomato and courgette salsa a week ago. Amazing! I have to make more as the jars have been flying out of my house. Family love it so so much ❤️ thanks for your recipes 😍💞
It's great isn't it! So happy you like it
Oh my Lord you and your husband are amazing! I can't believe you take people in like that! God bless!
It’s never occurred to me to use a slotted spoon and top up with the liquid! Thanks for the tip!
Awe!!! I miss Dan!!!! I'm so glad she's doing well ❤️
New subscriber! Loved this video and looking forward to watching your other canning videos!
Yay! Thank you!
your never going to run out of food
I love the way you do not waste anything that’s a very good thing I don’t care what it is I do the same thing
Yes, you truly do inspire us Rachel!!
Absolutely doing this with the pile of large zucchini on my counter. Thank you for the tutorial/recipe!
So glad to see this. Have always done squares and think the shredded sounds great.
Did cubes hold their texture well enough?
Like could I put it on a hawaiian pizza?
I don’t usually comment on videos but I wanted to say thank you. I love your content and this video gave me some great cooking ideas.
Awesome, happy cooking
Love zucchini pineapple! If you have a salad shooter, it does a great job of shredding.
I did this years ago with zucchini cubes and it worked out great!
Yes so good
مجهود رائع
Winner winner here on this recipe. Made 10 pints of this yummy pinezuc substitute. I LOVE PINAPPLE AND COTTTAGE CHEESE YTHIS WILL WORK GREAT.
Thank you for sharing these recipes with us. Your knowledge is so very much appreciated. I didn't even know you could can shredded zucchini. It's definitely going on my shelf. ⚘
I've done this for years -- but I peel and seed all my zucchini. It makes it more "believable." I also add a little yellow food color too.
I used yellow squash instead of zucchini to use them up and keep the yellow color. Turned out great. 😊
I'm canning up some of this right now. I only had a little over 2 quarts so I just adjusted the other ingredients. Looking forward to getting more zucchini so I can do some more.
I did this at your recommendation and I loved it!!!! I ended up with 12 pints of pineapple zucchini! It is so yummy!!
Your pantry tour was my inspiration for my own.
I Love it to. Been making it for years. Tummy yummy. Lol
Awesome!!
How nice that Dan and Abigail connected with you I know that was awesome. I bet the zucchini in pineapple tastes amazing, it looks really good. I can't wait to see how it works out.
OMW! She's been trying to get home all this time? Her family must have been so worried all these months. Prayers she is safe and home by now.
She is in vietnam but in government quarantine for 14 days
@@1870s I figured that. Poor girl!
New to canning and just did this. So easy and sooo good. Used a $30 hand crank grater that made easy work of the zucc's. Love y'all's channel.
This is a cool recipe. I would probably try it with Mango or maybe Peaches. Thanks for sharing. Really like your Chanel. Best regards from Germany
I never thought to can my zukes in pineapple juice. I'll have to try this.
Good video
I've been canning green beans, and moving on to the next thing, have lots of zucchini and will definitely try this recipe, thanks. I have lots of Elderberries that I have frozen and will make lots of things with those over the winter, but they are taking a lot of room in my freezer! Such a problem to have.
Me too! I have done green beans, marinated mushrooms, kosher dills , and now Im pressure canning yellow squash and zucchini. Not crazy about the idea! Nothing ventured , nothing gained. This recipe however.. I must try!
Our Cherry, Zucchini season are at the same time, we make cherry juice in a Mehu-Maya steam juicer.
After the Cherries are juiced we put the Cherry jam into a old cone style tomato juicer, and then the seedless jam gets mixed with grated Zucchini in a Crock Pot,simmer it with lid off, when its the thickness we want it gets canned, we use it for many things, comes out sweet, kids used it as a sweet relish on hamburgers, hotdogs.
Even made jelly rolls with it.
I'm making this today! Thank you for sharing your recipe! :)
Just did this one today and am waiting on them to finish processing. Looking forward to having this on my shelves
I know this video is 2 years old, but I’m just now seeing it. My husband was in the Navy and stationed at The Great Lakes and Norfolk as well!
Made this today. So easy. Rachel thank you for sharing your ideas and skills. I ended up with six pints and three of syrup. Canned all. Can’t wait to try. Feeling very good with my results. I was very meticulous and followed all instructions.
Thanks so very much for this video. I have a monster harvest of zucchini and I love being able to use it this way throughout the winter.
Thanks Rachael I love how easy this recipe is and that it fills in for pineapples in recipes and in eating ! This will be on my list to make for sure!! I think I’ll take your que and make dome chunks and mostly shredded ! I’m learning so much from. You I cant wait until canning season this year ti learn more from you! God bless ❤️🙏✝️🙋🏻
This video was right on time for me!! Thank You! My fam loves some pineapple and we have so many zucchini piling up! You are a genuine Gem! You have a new sub!
Oh boy, I love pineapple and like so many others out here I have tons of zucchini coming in. Can't wait to try this! Thanks for posting this recipe.
You'll be so happy. I use in any recipe that calls for crushed pineapple too
I love your videos and I’m learning so many gardening and canning tips!🇺🇸fellow Michigander 🇺🇸
I made this and your zucchini relish tonight!! I’m exhausted lol. Thanks Rachel it’s so so good!!
Hi there! Today is August 23rd and wanted to Thank you for this recipe! In the pot now processing. Very excited to try it! 👏🏼👏🏼👏🏼🥰
I just tried this and it is wonderful. Will do this again. Thanks so much for you recipes.
So glad I found your show. You are an inspiration
I just made this. Looks beautiful and tastes great. Want to try some in tidbits. Thanks for sharing!
That looks genius, I'd love to see the recipes you use these in. I'm currently freezing cup portions of zucchini but they take up an enormous amount of space in our freezer.
I used it zucchini donuts, brownies, breads, when recipes call from crushed pineapple, all kinds of things.
Have u ever tried dehydrating it instead? I just tried for the first time and it takes up considerably less space.....after the cubes are dried, I just throw them in a jar and stick in the freezer. They don't even stick together that way.
I just finished my first batch! Such a great way to deal with lots of zucchini. Thank you!
Enjoy!
Oh I'm so excited to can zuccini now, I often wondered if I could. Thank you for this video.
I’m so happy you did a how to on this recipe.
Thanks Racheal. I use my food processor, it is so fast!! I love zucchini. Love, ♥️ Susan Hatch
Wow another neat recipe. I'm going to have to try this one too!! I love how you even keep the juice. I bought 30 lbs of pickling cucs from the Hutterites because I never get enough in my garden. I had to pull my tomatoes yesterday because the weather is dropping and I didn't want to risk losing over a hundred lbs of tomatoes. They did fabulous this year. So happy now I just have to wait for them to turn red. They are tucked nicely in the sheets in one of our rooms.
your recipe looks so delicious. a pretty dish. I'm learning a lot. Your video makes me hungry. Thank you so much for sharing the recipe.🤗👌👌👌👌👍👍
Thanks for the update on Dan💞 Catherine from Canada 🇨🇦
🤔 whaaaaa??? I have lots of zucchini and pineapple is so $$$ to buy!
Rachel, I can't believe how amazing this tastes! I used golden zucchini and it even looks like pineapple! Thanks for the video. :)
What great way to put away that zucchini! It's the best idea!
I’m so happy I found this recipe, I made it today and it’s delicious 😋
So excited to do this! Have a Non stress test & ob appt tomorrow so definitely going to pop into meijer to check for more 8oz jars and pineapple juice 😍 trying to cram in as much canning as i can, we are 2 weeks out from our scheduled C 😁 just picked several zucchini this morning for this specifically!
You can do it!
Woo-hoo, awesome way to use the zucchini, clever i my say . I usually hide mime shredded on ground turkey to make burgers and it's delicious. .
This looks delicious and can't wait to see what's next.
I saw this today in your video where you made cherry pie filling, then a dessert using this zucchini. Mine is just starting to come in, but I'm ABSOLUTELY going to be making this in the next week or so! Thank you so much!!!
Love this!! I added 2 Tbl butter to help with the foam
I'm so glad I watched this. I don't do a lot of baking or cooking with zucchini, but I have a bunch I need to do something with, and this intrigues me. I have a couple of recipes that call for crushed pineapple. Of course, with the canning lid shortage, I'm not sure if I want to use any of my precious lids for a recipe I haven't tried before, but I'm glad to have this option in my back pocket.
Yes I use this in any recipe that calls for crushed pineapple
I'm gonna do it. I'll 1/3 the recipe just to try and can it along with something else (to fill the canner). *Definitely* not going to tell the kiddos it's actually zucchini.
Glad you will try it! I have a cheat method to test recipes and minimize risk of lid, sugar, ingredient investment. I scale a recipe down to one to two pint jars, pull out a used lid, then pop into fridge after the jar after 24 hrs cooldown from processing. Then use it within a reasonable time and Learn if its a keeper or not. I always process as that affects texture and even taste and only way you know if it will be good or not.
Canned it today. I distributed the zucchini and the liquid evenly between 3 pints, and had maybe a tablespoon of liquid with a few stay zucchini shreds leftover. Of course I had to taste, and yes! It tasted just like pineapple. Next time I'll add less sugar, because it was too sweet for me. Three pints is the perfect amount for us. Thanks again for sharing the recipe just when I needed it!
Gonna go get some pineapple juice NOW! Thanks so much!! From Nova Scotia
The kids love it!! Can’t wait to bake with it this winter/spring. Thanks again :)
i love the pineapple zucchini. hope to get some made this year
. reallt enjoy your videos
What can it be used for,
I put 1 cup of orange zest to your recipe so good.
Great idea!
I canned this yesterday, so yummy. Thank you.