Time 1h Number Of Ingredients 4 Steps:
Wash and peel the zucchini. [Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle. Cut into 1 to 2 cm (1/2 inch) cubes, or, shred. Add to large saucepan with all the other ingredients. Bring to a boil, uncovered, then reduce to a simmer. Let simmer uncovered for 20 minutes. Ladle hot solids and liquid equally into heated jars. Leave 2 cm (1/2 inch) headspace. Debubble, adjust headspace leaving solids covered with liquid. Wipe jar rims. Put lids on. Process in a water bath or steam canner. Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.
Time 1h30m Number Of Ingredients 4 Steps:
Wash and peel zucchini. Shred or cut into 1/2 inch cubes. Combine cut zucchini, sugar, and lemon juice in a large pan or stock pot. Bring to a boil and turn heat down. Let simmer for 20 minutes. Fill clean and prepared jars with hot faux zucchini pineapple. Leave a 1/2 inch headspace. Wipe jar rims, place lids on jars, and add rings. Process for 15 minutes or see above for high altitude times. When the time is up, carefully set jars on a towel or other heat proof surface. Let sit for 24 hours.
Time 1h20m Yield 24 Number Of Ingredients 12 Steps:
Combine flour, baking powder, baking soda, and salt. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
Time 1h5m Yield 2 loaves. Number Of Ingredients 14 Steps:
Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Time 45m Yield 8 1/2 pints Number Of Ingredients 4 Steps:
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 in a boiling water bath for 15 minutes (add 5 minutes over 1000 feet in elevation, and 10 minutes over 6000 feet).
Time 1h30m Yield 24 Number Of Ingredients 12 Steps:
Mix together the eggs, sugar, vanilla, oil, and zucchini in a large bowl. In a separate bowl mix together the flour, soda, baking powder, and salt. Add to the zucchini batter and mix well. Stir in raisins, nuts, and pineapple until just blended. Pour into 2-9x5x3 inch loaf pans. Bake in a preheated 325 degree F (165 degrees C) for one hour, or until browned.
More about “zucchini pineapple faux pineapple u s d a recipes”
Time 50m Yield 12 pints Number Of Ingredients 4 Steps:
Bring juices and sugar to a boil. Add squash and simmer 20 minutes. Pack and seal in hot jars and lids. Makes 12 pints of crushed pineapple. May be used as you would regular pineapple.
