Pineapple Zucchini (or Pickled Zucchini)

Pineapple Zucchini (or Pickled Zucchini): Date Added: 4 Sep 2009 Ingredients:

Formula 1
9 cups chucked peeled Zucchini
1¼ cups sugar
46 oz pineapple juice
½ cup lemon juice

Formula 2
1 gallon Zucchini
3 cups sugar
46 oz pineapple juice
1½ cup lemon juice

Cooking Instructions:

Combine all ingredients & simmer for 20 minutes. Pour into sterilized jars, & waterbath for 20 minutes.

Thanks to information received from the Utah State University Extension Service we pass on this information regarding the Zucchini Pineapple. Thanks to Tammi Trimble they were able to complete an evaluation on the two above so called "Zucchini Pineapple" recipes.

Following the recipes listed it is noted that the water bath listed at 20 minutes is for sea level. This should then be increased to 25 or 30 minutes for the higher elevation in Salt Lake & Utah counties. The acidity of the final product is PH 3.5. Consequently, they would rather refer to the product as "Pickled Zucchini" in all fairness to the 'pineapple industry'.