Zucchini in pineapple juice for the winter is a recipe through which you can turn a popular vegetable into a delicious dessert. In this case, the unique ability of squash pulp to absorb various aromas and acquire taste due to accompanying components is effectively used.
Canned zucchini in pineapple juice
Rolling zucchini with pineapple juice does not take much time and is not a particularly intricate process. Depending on the nuances of the recipe, the preparation of the desired workpiece can be divided into several stages or performed in one step.
- Squash fruits should first be washed, peeled and cut into circles or cubes, making sure to remove the pulp and seeds.
- The slices are supplemented with syrup from sugar and juice, which in some cases is diluted with water.
- Zucchini in pineapple juice is optionally supplemented with other fruits, and following the recommendations of the recipe, it is prepared in the form of compote, jam or slices in syrup.
- You can choose any store-bought pineapple juice. Even the most budget options perform well in such preparations
Zucchini with pineapple juice slices
Pineapple juice acquires the characteristic taste of a tropical fruit and can easily replace it when preparing pizza salads or other dishes. In addition, you can simply enjoy the juicy, aromatic slices by serving them for dessert or as a low-calorie snack.
Ingredients:
- zucchini – 1 kg;
- pineapple juice – 350 ml;
- sugar – 0.5 cups;
Preparation
- Peeled zucchini is cut into centimeter thick circles.
- Cut out the middle with the seeds.
- Mix the juice with sugar, citric acid, and bring to a boil.
- Place the slices in the syrup and boil for 15 minutes.
- Pack the boiling mass into sterile jars, seal the zucchini with pineapple juice for the winter, and wrap it until it cools.
Zucchini jam with pineapple juice - recipe
Zucchini in pineapple juice for the winter, the recipe for which will be outlined below, will be appreciated by those with a sweet tooth. The delicacy prepared in the form of jam will surprise you with its originality and exquisite taste. For greater richness, you can add chopped tropical fruit pulp along with the juice. Moreover, it is not necessary to look for fresh fruit: canned slices are quite suitable for this purpose.
Ingredients:
- zucchini – 1 kg;
- pineapple juice – 200 ml;
- sugar – 1 kg;
- pineapples – 200 g;
- citric acid – 0.5 teaspoon.
Preparation
- Peel the zucchini and cut into cubes.
- Syrup is made from juice and sugar, sliced zucchini is placed in it, pineapples are added, and left to cool.
- Heat the mass, boil for 15 minutes, cool.
- Repeat the cooking and cooling cycle 2 more times.
- During the last heating, add citric acid, boil with pineapple juice for a couple of minutes, pour into jars, and seal.
Zucchini compote with pineapple juice
With pineapple juice you can simultaneously get an excellent-tasting drink and a delicious dessert that will make kids go crazy, and housewives will find use for it in baked goods, fruit salads or other dishes. Orange juice will add a special charm to the preparation and an amazing aroma.
Ingredients:
- zucchini – 1.5 kg;
- pineapple juice – 1 l;
- sugar – 100 g;
- orange – 1 pc.;
- citric acid – 2/3 teaspoon.
Preparation
- Peel the zucchini, cut into thin circles, cut out the middle.
- The resulting rings are placed in a mixture of pineapple and freshly squeezed orange juice and left for an hour.
- Add sugar and citric acid to the mixture and boil for 5 minutes.
- Pour the compote along with the rings into sterile jars, seal, and wrap warmly.
Zucchini pineapples with pineapple juice
Zucchini in pineapple juice for the winter, a simple recipe for which will be presented below, comes out as close in taste to pineapples. Tasters who are not aware of the nuances of preparing the delicacy have no idea about the true origin of the base component of the preparation and mistake the vegetable for a tropical fruit.
Ingredients:
- zucchini – 1 kg;
- pineapple juice – 800 ml;
- sugar – 200 g;
- vanillin - on the tip of a knife;
- citric acid – 2/3 teaspoon.
Preparation
- Peel the zucchini, cut into circles, cut out the middle to form rings.
- Mix juice, sugar, citric acid and vanillin, let the mixture boil, and put zucchini rings in it.
- Boil the pineapple zucchini in pineapple juice for 15 minutes, stirring gently.
- Place the delicacy in sterile jars, seal and wrap.
Zucchini with cherry plum like pineapples - recipe
You will also be able to surprise your household and guests if you prepare zucchini like pineapples for the winter with cherry plum. Vegetable slices are soaked in a delicious syrup obtained through the use of sour fruits and juice, and acquire a characteristic taste similar in characteristics to canned pineapples.
Ingredients:
- zucchini – 1.2 kg;
- cherry plum – 600 g;
- water – 1.5 l;
- pineapple juice – 500 ml;
- sugar – 600 g.
Preparation
- Place cherry plum and peeled zucchini cut into slices at the bottom of sterile jars.
- Boil water with juice, pour into containers, leave for 15 minutes.
- Drain the liquid, add sugar, boil for a minute.
- Fill the contents of the jars with syrup, seal and wrap.
Zucchini in syrup like pineapples
Another recipe that allows you to get it is presented below. In this case, the characteristic taste is achieved by preparing a syrup with the addition of pineapple, orange and lemon juice. For a more intense aroma, add orange zest without the white part to the syrup and boil it a little.
Ingredients:
- zucchini – 1 kg;
- orange – 1 pc.;
- lemon – 0.5 pcs.;
- water – 1 glass;
- pineapple juice – 100 ml;
- sugar – 1 glass.
Preparation
- Zucchini pulp without peel and center is cut into cubes and placed in sterile jars.
- Boil water, adding zest, for 5 minutes.
- Pour in the juice from orange, lemon and pineapple, add sugar, boil the syrup for a minute, and pour into jars.
- Sterilize containers for 15 minutes and seal.
Zucchini like pineapple with orange
Zucchini in pineapple juice turns out even more rich in taste and aromatic if you prepare it in jars along with orange slices. In this case, not only citrus juice is used, but also pulp and zest. The fruits must first be boiled for 2 minutes, cut into slices and be sure to remove the seeds.
Zucchini for pineapples for the winter: recipes for preparations (compote, etc.) with cherry plum, lemon and more for the winter.
There is hardly a person, especially a child, who does not like pineapples. These exotic fruits have long been available to us both fresh and pickled. But there is a much cheaper way: cook zucchini so that no one will distinguish them from real pineapples! We will tell you some simple and interesting recipes.
Preparations “for pineapple”
There are many ways to prepare such zucchini for the winter. This includes jam, compotes, and preservation in marinade. First of all, we will tell you how to quickly prepare pineapples from zucchini for serving if guests are about to come to you.
These zucchini taste indistinguishable from real pineapples.
Simple recipe
You will need:
- zucchini – 1 kg
- pineapple juice from the store – 350 g;
- sugar – 0.5 cups;
- citric acid – 2/3 teaspoon;
- vanillin or vanilla sugar - on the tip of a knife.
Please note: it is better to take zucchini, depending on the expected result, young or more mature. For the second option, you will need more liquid, that is, you will need to add juice or water. But such zucchini will not boil over and will retain their shape.
- Peel the zucchini. Remove the pulp of the core along with the seeds. To do this, cut the zucchini into rings and scoop out the pulp using a glass.
Peeled and prepared zucchini
That's the whole process. These zucchini can be cooled and served as a separate dish for dessert or in a salad. Or you can put it in sterilized jars, fill it with syrup and roll it up. Wrap the jars in a blanket, and when they are completely cool, lower them into the basement, and you will have a wonderful preparation for the winter.
Pineapple zucchini with flavoring
This recipe is just as simple, and will cost even less than the previous one. For 1 large squash you will need the following marinade products:
Peel the zucchini, cut into rings and remove the core.
Prepare the syrup: bring water to a boil, dissolve sugar and citric acid in it to create a sweet and sour taste. After this, you can add pineapple flavoring.
Place the zucchini in the boiling marinade and cook for about 3 minutes, then cool at room temperature and put in the refrigerator. In this case, you can also roll the zucchini into jars for the winter.
Original jam
It’s impossible to imagine preparing for the winter without jam, which means we’ll try to make it from zucchini and pineapples. In fact, it is not difficult, but on the contrary, it is exciting and also delicious.
Such jam can be in pieces or in the form of puree - each method has its own characteristics. Zucchini does not have a distinct taste, so it very easily accepts the taste of additives, in our case, pineapple juice.
For this original jam you will need zucchini, pineapple juice and sugar.
For 1.5 kg of zucchini you will need:
- 1.2 kilograms of sugar;
- 0.5 teaspoon of citric acid;
- 1 small jar of canned pineapple (about the size of a glass).
We take into account already peeled and chopped zucchini.
You can make jam using exactly the same recipe without using pineapple slices. It is enough to take 0.5 liters of pineapple juice for the same amount of food.
Please note: pineapple juice in any recipe can easily be replaced with marinade from a can of canned pineapple. Alternatively, you can use instant drinks like Zukko or Yupy.
Compote
For compote from “pineapple” zucchini, you don’t even need to use pineapple juice. Lemon juice and cloves add the appropriate taste.
Ingredients:
- zucchini – 1 pc.;
- water – 2 l.;
- lemon – 1 pc.;
- sugar – 2 cups;
- cloves – 3 pcs.
Peel the zucchini and remove seeds, cut the pulp into small cubes.
Cut the zucchini pulp into cubes
Place the chopped zucchini in a suitable pan, add water and cook until boiling. Add sugar, reduce heat and continue cooking.
When the zucchini in the compote becomes transparent, you can add cloves to the syrup. After another 15 minutes, remove the pan from the heat and add the juice of one lemon to the compote.
Cooking with cherry plum
If, in addition to zucchini, you have a good harvest of cherry plum (or have the opportunity to buy it inexpensively), be sure to try this recipe.
Compote of zucchini and cherry plum with pineapple flavor
You will need:
- 3-4 medium-sized ripe zucchini;
- sugar;
- yellow cherry plum.
Wash the zucchini, peel, remove the core and seeds, cut into half rings.
Prepare a 3-liter jar, sterilize and dry. Place 0.5 kg of cherry plum and slices of zucchini inside so that the jar is filled up to the shoulders. Pour boiling water over and leave for 20 minutes.
Drain the liquid from the jar into a saucepan, add sugar at the rate of 1.5 cups per 1 jar. Bring the syrup to a boil until the sugar dissolves and pour over the zucchini. Roll up the jars, wrap them in a blanket for two days so that the compote cools down, and put them in the basement.
Preparations with the addition of other fruits and berries
Citrus fruits, especially oranges, will help give zucchini a pineapple flavor. There is no need to use pineapple juice in this recipe, either natural or instant.
Required:
- 3-4 medium zucchini;
- 1 liter of water;
- 3 oranges;
- 2 cups sugar;
- 1 tablespoon citric acid.
This quantity of products is designed for 5 liter jars, which should be thoroughly washed and dried.
Washed oranges need to be cut into semicircular slices. Place 4 slices at the bottom of each jar; it is advisable for them to be positioned vertically.
Cut the oranges into slices; you can also use zest
Wash and peel the zucchini, cut the pulp into cubes, and put them in jars.
Now you need to prepare the syrup. To do this, completely dissolve sugar and citric acid in cold water. Pour the syrup into the jars containing the zucchini and oranges.
Cooking zucchini this way requires sterilization.
Such zucchini “like pineapples” need sterilization. Filled jars are placed in a large saucepan, covered with lids, and water is added “up to the shoulders.” From the moment it starts boiling, set aside 15 minutes and cook the zucchini, then remove from heat, roll up the jars and leave to cool in a warm place.
Zucchini-pineapple with sea buckthorn
For this recipe, zucchini, sea buckthorn and sugar. The exact amount is not so easy to determine, but we can say that for a liter jar you will need 3-4 tablespoons of sugar.
Sea buckthorn will be an excellent addition to pineapple-flavored zucchini
Wash and peel the zucchini, cut them into cubes. Now you need to place zucchini and sea buckthorn in layers in the prepared jars. Sprinkle each layer with 1 tablespoon of sugar. As the food is stacked, it releases juice and settles, so zucchini needs to be added.
Filled jars are sterilized for 15 minutes. The zucchini will settle again, you can add more. After this, you can roll up the jars, let them cool and put them in a cool place.
Sea buckthorn can also be used in a compote recipe with the funny name “Impostor Pineapple”.
For it you will need:
- 2-3 cups sea buckthorn;
- 1 medium sized zucchini;
- 1.5-2 cups sugar;
- 2 liters of water.
Peel the zucchini and cut into half rings 2 cm thick. Place in a 3-liter jar, sterilized in advance, pour boiling water for 5 minutes.
Drain the water from the jar, add sea buckthorn, pour boiling syrup of water and sugar almost to the top and roll up. You can add a sprig of mint, lemon balm or thyme to the syrup - these herbs will give a pleasant taste.
Video: cooking zucchini with pineapple flavor
We hope that you and your loved ones will love the recipes presented. Such simple and tasty “fake” pineapples from zucchini available to everyone are worthy of taking a place on the family table. Share with us how to prepare such a delicacy if you already have such experience.
I decided to kill two birds with one stone - prepare several zucchini, otherwise they are already starting to turn yellow and spoil, and at the same time make several jars of zucchini like pineapples. I’ve been interested in this blank for a long time and I’m glad I got my hands on it.
This twist can be done in two ways - using pineapple juice, or with canned pineapples. I tried it with juice. But I’ll tell you about the second method.
Zucchini, like soybeans, takes on the flavor of the product you cook it with. Therefore, zucchini can be prepared so that they look like cucumbers, mushrooms, salted cabbage or pineapples. You can also make candied zucchini, similar to lemon zucchini.
The end result is something very similar to canned pineapples; I think it’s indistinguishable in cakes or dishes. In addition, this compote is very pleasant in itself, since it is not as sweet as jam.
You can make pies or pies with zucchini pineapples, etc. Overall, it’s worth a try.
Zucchini in pineapple juice for the winter - a proven recipe
I personally decided to save money and made it with pineapple nectar rather than juice. It turned out delicious. I think it would be even better with expensive juice.
You can make delicious pineapple jam from this preparation by simply whipping it in a blender.
Products:
- Zucchini – 3 kg unpeeled,
- Pineapple juice – 1 l,
- Sugar – 1 tbsp.,
- Citric acid – 2/3 tsp.
- Peel the zucchini and remove the seeds. Cut into cubes (you can use rings, it doesn’t matter), place in a suitable pan. Add a glass of sugar.
2. Pour in a liter of pineapple juice.
3. Add 2/3 tsp. citric acid.
4. Bring to a boil over medium heat. When they boil, cook for fifteen minutes for young zucchini, and twenty for old ones.
5. While hot, pour into jars and roll up.
6. Turn over and place under blanket until cool. I got five half-liter jars.
Zucchini as pineapple for the winter with canned pineapple
Some people recommend making this preparation not with pineapple juice, but with canned pineapples. You can try to do it both ways - fortunately, there are a lot of zucchini in the fall - you can experiment.
Products:
- Zucchini - 2 liters peeled and chopped (details below),
- Sugar – 500 g,
- Canned pineapples – 1 l.
1. Peel and cut the zucchini into cubes, measure the volume with a liter jar - you should get two jars, pour into a saucepan.
2. Cover the zucchini with 500 grams of sugar and leave to steep for several hours until enough juice appears.
3. Cook over medium heat, after boiling, let simmer for 10 minutes.
4. Cool. Add a quart jar of canned pineapple along with the syrup.
5. Cook over low heat, after boiling, for about ten minutes.
If the zucchini has released too much syrup, you can pour it into a separate jar and use it to soak cakes, pour over ice cream, etc.
Zucchini like pineapple - video recipe
But this video clearly shows the preparation of pineapples from zucchini.
Zucchini, such a simple and familiar vegetable, hides many secrets. Without much effort, it can “transform” into pineapples, and if the housewife wishes, it can become the basis for jam.
Useful properties of the vegetable
Recipes for zucchini “like pineapples” for the winter are in demand not only for their original taste. Such dishes benefit the body. The main component - zucchini - contains many vitamins and is rich in minerals. In addition, it consists of fiber, which makes it invaluable for those who are losing weight or monitoring their health. Zucchini has the following positive effects:
- improves the functioning of the heart muscle;
- normalizes the functioning of the digestive tract;
- strengthens the immune system;
- improves blood condition;
- relieves swelling;
- helps in the fight against aging;
- ensure the removal of salts from the body;
- stimulate cleansing of joints.
The benefits of zucchini dishes are explained by the fact that fiber, regardless of the type of heat treatment, is always preserved in the pulp. Therefore, the product does not lose its dietary status.
Ingredient selection criteria
The taste of the finished dish directly depends on the quality of the main ingredients. In the classic version of the preparation, the main “violin” is played by zucchini and pineapple juice. Therefore, special attention must be paid to the selection of these components.
We evaluate the appearance...
In canning, it is zucchini that plays the role of an exotic pineapple. Therefore, pay special attention to the quality of these vegetables. Pay attention to five parameters.
- Size. Choose medium-sized fruits whose weight is in the range of 150-250 g.
- Length. Buy fruits with an optimal length of 12-20 cm.
- Smoothness. Carefully examine the peel of the selected specimen. It should be even, beautiful and smooth.
- Color. Do not purchase zucchini with spots, sharp color changes in the skin, or a rotten smell.
- "Tail". Inspect the stalk. A green “tail” signals the freshness of the product, and a brown, fairly dried out one indicates that it is stale.
...and check the quality
If you want to make pineapples from zucchini with pineapple juice for the winter, choose a quality drink. Otherwise, the workpiece simply will not stand the test of time and will unpleasantly upset you with its characteristic “explosion.” The best option is to squeeze the juice out of a fresh pineapple yourself. In this case, you will be sure that the product is real, fresh, and does not contain chemical additives. However, the price of such a drink is quite high. It is much cheaper to buy ready-made juice. To buy a quality drink, pay attention to three points.
- Tara. Look at the packaging. The juice can be preserved well in glass or cardboard, with a mandatory layer of foil inside the package.
- Compound. Read what's in the drink. Buy the juice that has the least number of “chemical” components.
- Deadlines. Don't forget about expiration dates. A natural product can be stored for much less time than its counterparts, “stuffed” with chemicals.
4 cooking secrets
Before moving on to recipes, read the advice of experienced housewives. Four recommendations will help you easily master the technology of transforming zucchini and protect you from possible “explosions.”
- To clean or not to clean. To prepare pineapples, only young zucchini with thin and tender skin are used. Therefore, the housewife often faces the question: is it necessary to cut off the skin. Remember, if you want to make pineapples from zucchini, be sure to cut off the peel and remove the seeds, even very small ones. They are the ones that can put you in an awkward position and reveal the vegetable origin of “pineapples.”
- Slicing method. If you have a special ring shape (or a regular glass), the preparation process will be greatly simplified. Cut the peeled zucchini into circles approximately 1 cm thick. Using a mold, squeeze out the core with seeds. Cut the resulting ring into segments. If this shape is not available, cut the zucchini into two halves. Using a tablespoon, scoop out the pulp and seeds and carefully remove it. Cut the resulting boat lengthwise into strips, chopping which, you will get the same beautiful segments, reminiscent of pineapple slices.
- Preservation aging. If you are planning to cook pineapple zucchini for the holiday table, then start preparing in advance. Preservation must be maintained for at least three days so that the vegetable is completely saturated with juice and acquires the aroma of pineapple.
- Additional accents. The proposed recipes can be varied at your discretion. A pinch of vanilla sugar will provide a sweetish taste and quite interesting aroma. Sea buckthorn will add rich color and light piquant sourness.
Classic recipe for zucchini in pineapple juice for the winter and its variations
The technology for preparing canned zucchini “like pineapples” is quite simple. Even a novice cook can successfully cope with this procedure. If this is your first time deciding to make homemade pineapples, use the classic recipe. Those who are not afraid of bold experiments and love to delight their households with new culinary masterpieces will love the proposed variations.
With citric acid
Peculiarities. If you decide to preserve zucchini in pineapple juice for the winter according to the classic recipe, stock up not only on the main ingredients, but also prepare sugar. Such preservation can become a filling for pies, an ingredient in salads or an addition to desserts.
Components:
- pineapple juice - 350 ml;
- zucchini - 1 kg;
- sugar - 160 g;
- citric acid - two pinches.
How to cook
- Peel the selected vegetables.
- Cut them into small pieces (use one of the cutting methods described above to obtain characteristic segments).
- Place the raw materials in a saucepan.
- Pour pineapple juice over vegetables.
- Pour sugar into the pan and add citric acid.
- Place the mixture on the stove and bring to a boil.
- Reduce heat to low and simmer the zucchini in the pineapple marinade for 20-25 minutes.
- During this time, the vegetables will become juicy, the marinade will boil down and acquire a beautiful honey-amber hue.
- Place the finished product in sterilized jars: first place the zucchini, then pour the marinade over them. You can seal the preserves with regular metal lids or special ones with screws.
With turmeric and vanilla sugar
Peculiarities. The combination of turmeric and vanilla sugar will give a pleasant rich taste to homemade preparations. To roll zucchini with pineapple juice, you need to use natural lemon, not acid.
Components:
- pineapple juice - 1 l;
- zucchini - 500 g;
- sugar - 150 g;
- turmeric - 8 g;
- vanilla sugar - a pinch;
- lemon - half a citrus.
How to cook
- Peel the zucchini and cut into pieces.
- Pour pineapple juice into a saucepan and boil it.
- Add sugar, turmeric, and squeezed lemon juice into a boiling drink.
- Wait until all additives are completely dissolved.
- Place the zucchini into the boiling marinade.
- Cook the vegetables for five to seven minutes.
- Using a slotted spoon, divide the softened zucchini into sterilized jars.
- Pour boiling marinade over them.
- Place the jars in a large saucepan.
- Pour in water, filling the jar almost to the very neck.
- Sterilize the “pineapples” for about 15 minutes. After this, the jars can be rolled up.
With yellow cherry plum
Peculiarities. This recipe can surprise even experienced housewives. To cook zucchini like pineapples, you don’t need an exotic product at all; you can do without pineapple juice. To provide the preservation with a characteristic taste, you will need yellow cherry plum. It is this that can give zucchini the taste of pineapple.
Components:
- yellow cherry plum - 350 g;
- zucchini - 1 kg;
- water - 1 l;
- sugar - 230 g;
- citric acid - a pinch.
How to cook
- Divide the cherry plum into halves, remove the seeds.
- Peel the zucchini, remove the core and chop.
- Place half of the cherry plum in the bottom of liter jars, filling a quarter of the volume.
- Next add the zucchini.
- Place a layer of cherry plum again.
- Pour boiling water over the preparations, wait five to seven minutes, pour the liquid into the pan.
- Repeat the filling again.
- After draining the drink a second time, cook a syrup based on it, adding sugar.
- To add some spice to the filling, add citric acid.
- When the syrup boils, pour it into the jars and roll up immediately.
For this recipe, it is better to cut the zucchini into rings rather than pieces. Otherwise, the “pineapples” risk getting lost in the plum mass.
With lemon and cloves
Peculiarities. You can preserve zucchini like a real exotic fruit without the aromatic cherry plum. The specific pineapple taste will be provided by the combination of cloves and lemon.
Components:
- lemon - one citrus;
- zucchini - 500 g;
- cloves - three pieces;
- sugar - 460 g;
- water - 2 l.
How to cook
- Start by preparing and slicing the zucchini.
- Place the vegetables in a saucepan and add water.
- Bring the raw material to a boil.
- Add sugar and continue cooking over low heat for about 15 minutes.
- Pay close attention to the appearance of the zucchini. As soon as the vegetables become amber in color, add the cloves.
- Boil the drink with vegetables for another quarter of an hour, pour in the juice squeezed from the lemon.
- Let the compote simmer for a couple more minutes.
- Then you can safely pour it into jars and store it for the winter without sterilization.
With gelatin
Peculiarities. You can prepare delicious pineapple jelly, which has a beautiful amber color and simply amazing aroma, without adding pineapples. The exotic notes in this dish are dictated by lemon.
Components:
- lemon - two citruses;
- zucchini - 1 kg;
- sugar - 1 kg;
- gelatin - 30 g.
How to cook
- Cut the peeled zucchini into pieces, removing the seeds.
- Place the vegetables in a saucepan and add a third of the sugar.
- Wait half an hour for the zucchini to release its juice.
- Pour some of the drink into a separate pan, leaving a little (about a glass) behind.
- Add the remaining sugar to the drained juice.
- Place the syrup on the stove and boil it.
- Once the sugar has completely dissolved, remove the zucchini with a slotted spoon and place them in the hot syrup.
- Pour the remaining zucchini juice over the gelatin and leave the crystals to swell.
- Cook the zucchini in syrup for 40 minutes over low heat.
- Wash the lemons well, pour boiling water over them and, without cutting off the zest, cut into slices, carefully removing the seeds.
- Use a blender to puree the citrus pulp.
- Pour the lemon pulp into the zucchini mixture.
- Continue simmering on the stove for another 30 minutes.
- Remove container from heat.
- Pour in the swollen gelatin, mix thoroughly. Boiling with gelatin is strictly prohibited, otherwise the structure of the “pineapple jelly” will be hopelessly damaged.
- Pour into jars and seal for the winter. It is recommended to store this preparation in a cool cellar or refrigerator.
When you decide to roll pineapples from zucchini for the winter, don’t be afraid to experiment. An alternative to juice can be plain water with a few drops of pineapple flavoring added. It is very difficult to distinguish such a drink from the real thing. And if you have syrup left over from canned exotic fruits, don’t rush to throw it away. It can also replace pineapple juice in your canned food.
Vegetables
Description
Canned zucchini, like pineapples- a very tasty delicacy, the preparation of which will take you very little time, and the result will be stunning.
Many housewives know recipes for preparing zucchini for the winter in the most unusual ways. Candied fruits are prepared from zucchini, jam is made with the addition of lemons and oranges, jams are made by adding various berries and fruits, they are added to spicy tomato sauces, vegetable salads are prepared, they are marinated “like mushrooms”, dried in an electric dryer, sautéed and stewed. You can also turn zucchini into delicious pineapples, which will be appropriate on both the festive and everyday tables.
To prepare such a delicacy, you do not need any special experience or any unavailable ingredients. Just a little patience. This preparation does not require sterilization, which will certainly appeal to many housewives. The whole process will take about an hour, and the end result will be delicious canned zucchini with pineapple flavor. A very tasty and simple preparation for the winter, and also low in calories, because zucchini is a dietary product that is very well digested because it is native. For comparison, zucchini has about twenty-four kilocalories, and pineapple has more than fifty, due to the sugar it contains. In addition, such “pineapples” do not contain a large amount of preservatives, so you can safely treat them to children.
To prepare the delicacy, you will need young zucchini with light skin - zucchini of this variety has the most delicate pulp, the most porous, since the fibers in such fruits are practically not felt, and visually it resembles pineapple pulp . Having treated your household and friends to such sweetness, we are sure that you will receive the most flattering reviews about your culinary abilities, because few people will immediately distinguish the taste of zucchini preserved for the winter in this way from natural pineapples.
We offer you to master a simple recipe for making zucchini that tastes like canned pineapple, using a step-by-step recipe with photographs, and please your loved ones and guests with an excellent homemade delicacy, prepared with love with your own hands at home.
Ingredients
Steps
Let's prepare the necessary ingredients. We measure out the amount of sugar we need, mix it with vanillin and citric acid.
The next step in preparing pineapple-flavored zucchini is preparing the zucchini itself. This process will consist of cutting the vegetable into pieces that are convenient for you: large or small cubes, rings, with the middle removed or half rings. Before slicing, rinse the zucchini well in running water, dry it with a towel made of natural fibers or paper, and remove the skin and stalk.
Place the zucchini, cut into small cubes, in a convenient saucepan and pour in the required amount of store-bought pineapple juice, so much so that the zucchini is completely covered.
Place the pan on low heat and bring the mixture to a boil.
Remove from heat and, carefully, add sugar and additives in small portions. Mix well until it is completely dissolved. Gradually pour in all the sugar, and after it is completely dissolved, put the pan back on low heat. Zucchini in syrup should simmer for 20-30 minutes until softened. Stir the delicacy frequently to prevent the syrup from burning or the zucchini from overcooking..
While the “pineapples” are boiling, you need to wash jars of a convenient size in warm water and soda, rinse them in plenty of running water and sterilize them in a way convenient for you: steamed, in the oven or in the microwave. Repeat the sterilization operation for the lids with which you will seal the jars of zucchini. Do not forget that the rubber bands lose their properties if you do not remove them before boiling. We transfer the finished zucchini-pineapples while still hot into prepared jars, fill them with the syrup in which they were boiled, and immediately roll up the lids. Do not turn the jars over; leave them to cool without wrapping them. The process of preparing zucchini with pineapple flavor is successfully completed!
After a day, the delicacy is ready. Treat your family and friends to it and receive well-deserved praise.
Bon appetit!