Canned Zucchini Pineapple Sauce
Recipe: #18719
April 30, 2015
Categories: Pineapple, Canning/Preserving, Pressure Cooker, Fat Free Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Zucchini, more
"From Libbie's little black book. Old canning recipe. Always follow Ball canning book. No amounts given for this, was just canned in pint jars. Makes 7 pints"
Ingredients
Nutritional
- Serving Size: 1 (887.8 g)
- Calories 557.7
- Total Fat - 2 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 43.6 mg
- Total Carbohydrate - 137.8 g
- Dietary Fiber - 9.2 g
- Sugars - 125.8 g
- Protein - 7.4 g
- Calcium - 107.7 mg
- Iron - 2.4 mg
- Vitamin C - 147 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix zucchini, pineapple juice, crushed pineapple, lemon juice, and pineapple extract together and cook for 20 minutes. stirring every so often so sugar does not go caramel on you
Step 2
Place in clean hot pint jars.
Step 3
Seal and process water bath, 30 minutes. i used pressure cooker to be safe , in the other recipes they had chunks to put on pizza so i just put some chunks in the mix they float on top and are easy to jar
Tips
No special items needed.