Summer gardens blast summer pumpkins like zucchini and yellow zucchini. It’s time to take advantage of this wonderful vegetable. It is low in calories, great in dietary fiber and antioxidants, and anti-inflammatory, B6, folic acid, C, and K.
Zucchini is a great vegetable for making homemade canned zucchini, pickles, and zucchini pineapple.
Canning Recipe Using Zucchini
Below is a great recipe for crispy zucchini from AllRecipes.
I have tried these and they are really crunchy, and I love the sweet onion flavor. This is not a salty pickle.
This is a recipe for canned pineapple pineapple. You must peel the green zucchini and combine it with lemon juice and canned pineapple.
Your zucchini will pick up the pineapple flavor and can be used as a pineapple in any recipe. You can cut the sugar if it tastes better.
I used it very successfully in pineapple carrot pineapple bread that I made for years.
I use my canned pineapple instead of the zucchini and pineapple called and cut the white sugar. Taste the batter before adding sugar. We like the taste of brown sugar so I use some.
The trick with zucchini is that you need to be sure about the pH, or acidity, in order to process zucchini using a water bath can. The food is usually acidic or basic.
Acid like basic vinegar like soap or baking soda. In order to process canned food in a hot water bath, the food should be acidic to discourage the growth of microorganisms that can cause a person to become ill.
Not to scare anyone but certain microorganisms can make many people very sick. Use only recipes that have been tested. The better the acidity, the better. This is why pH is such an issue when canning. Acidic foods such as fruits and pickles with a pH of 4.6 and below can be preserved through a water bath process.