Canned Zucchini Pineapple Sauce

7
Servings
30m
Prep Time
50m
Cook Time
1h 20m
Ready In


"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"

Original recipe yields 7 servings
OK

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 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 & Variations


No special items needed.

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