Canning Cubed Zucchini with Pineapple Juice

To the pioneer woman homemaking was a heavy work load, but it was the work of survival. Centuries ago the pioneer family existed as a self-sufficient unit. Pioneer men and women took pride in providing for themselves and their children. A basic necessity that had to be fulfilled is providing food year around, so putting food by was essential to the well being of the family.
Even though I can buy most any type of food at the local grocery store, I still very much enjoy and also take pride in putting food by so as to be self-sufficient as possible and to provide my family with organically grown food.

A food that I recently put by was zucchini-pineapple chunks. First, I washed, peeled, and cut the zucchini into 1 inch cubes.
Next, in one pot I put the clean and sterilized canning jars in hot water.

In the next pot I put the canning lids in hot water.

In the third pot I put in 4 quarts of zucchini, 46 ounces of unsweetened pineapple juice, 1 ½ cups of lemon juice, and 3 cups of sugar. I mixed the ingredients well.
I put the 3 pots on the open fire pit outdoors.
I cooked the zucchini for 20 minutes until soft.
I then filled the hot jars with hot zucchini mixture and the cooking liquid, leaving ½ inch headspace.
I removed the air bubbles using a handle of a wooden spoon.
I wiped the jar rims.
I adjusted the jar lids to be hand tight.
I processed the pint size canning jars in a boiling water bath for 15 minutes.
Finally, the jars are cooled. I check to see if they have sealed properly. I then will label and place into my food pantry.


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