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Zucchini pineapple #909325

Asked July 10, 2025, 6:38 PM EDT

I'm seeing posts about canning chunk zucchini in pineapple juice to make fake pineapple. They say it can be safely water bathed due to the acidity of the pineapple. Is that correct? If yes, how long should it be in the water bath.

Umatilla County Oregon

Expert Response

Hi Donna, 

It's not just an internet fad, there is indeed a safe way to can this zucchini-pineapple product! You can find the full recipe at the National Center for Home Food Preservation.

If you prepare the zucchini as directed in the tested recipe, you will cook it for 20 minutes with unsweetened pineapple juice, lemon juice, and sugar. You process pints of this product for 15 minutes in a boiling water canner at elevations of 1,000 feet or less.

Keep in mind that zucchini is naturally a low-acid food, so it's important to follow the tested recipe in adding the correct amount of pineapple and lemon juice. If you do not acidify the zucchini fully, the food would be unsafe to can.

Thanks for using Ask Extension!

Jared

Jared Hibbard-Swanson Replied July 10, 2025, 7:23 PM EDT

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