’ He stresses that only high-acid foods are suitable for boiling-water canning. Franklin, Pennsylvania. 1/2 cup kosher salt Page 55. If you are using sugar, you can safely reduce the amount of sugar you use. Page 6. Bring up to a boil. So Easy to Preserve. I do make a small commission (at no extra cost to you) from these sales. You can purchase pH test strips and can test your food before you can. Page 6. Notify me via e-mail if anyone answers my comment. Dr. Gerald Kuhn, professor of food science extension at Penn State, notes that the safety of the product depends on the recipe you used and how long you processed it in boiling water. That’s all I need to know. of canned pineapple juice. (Again, use only the current version, as we have above on this page.). Bring to a boil, uncovered, then reduce to a simmer. Jar size choices: Quarter-litre (250 ml / 1 cup / 8 oz) OR half-litre (US pint / 500 ml / 16 oz) Processing method:Water bath or steam canning Yield:8 to 9 x half-litre (US pint / 500 ml / 16 oz) jars Headspace:2 cm (1/2 inch) Processing time:Either size jar 15 minutes. ‘Evidently,’ says Dr. Kuhn, ‘the pineapple-zucchini recipes first appeared through store promotions. One year the cucumbers did not come in and I was out of relish so I improvised and it worked. You need to crush some food after you’ve cooked it and before you put it in your. 28 November 1981. ‘Thus,’ she said, ‘the amount of sugar may be reduced or omitted, provided the recommended amount of lemon juice and pineapple juice is used.'”. ‘It is also a pretty good pineapple-flavored marmalade. 2014. In essence, the Michigan recipe uses only one-third as much acid. Your email address will not be published. Sixth Edition. Most of the jars are made in the USA and are recyclable. They became so widespread that roadside vegetable stands were stacking jars of pineapple juice alongside bushel baskets of zucchini. Acidic foods such as fruits and pickles with a pH of 4.6 and below can be preserved through a water bath process. Pat Kendall of Colorado State gave some flavouring advice in 1980 which would still be safe now to follow if desired: “…if additional flavour is desired it may be added in the form of pineapple extract. This site uses Akismet to reduce spam. Pour into jars, seal and process for 15 minutes in a boiling-water canner. We use cookies to ensure that we give you the best experience on our website. Remove from the canner and let sit for 24 hours before checking the seals, removing the bands and storing. Place the lid on and add the band and twist fingertip tight. Greenville Record Argus. (Clearly, a rogue version that dropped the processing must have surfaced. 16 cups / 6 lbs. The sugar can be omitted or reduced. TIP: Squeeze the mixture over a strainer so you don’t loose too much. Extra zucchini useful for mock pineapple. This shop has been compensated by Collective Bias, Inc. and its advertiser. 2 tsp ground turmeric ‘Evidently,’ says Dr. Kuhn, ‘the pineapple-zucchini recipes first appeared through store promotions. A few weeks ago, the ‘potentially hazardous when stored’ reports reached Dr. Kuhn. “We were puzzled,” he says. You may also see it called “Mock Pineapple” or “Faux Pineapple.”. In a 1980 article from Colorado, Extension agent Pat Kendall says the Zucchini Pineapple recipe originated at Utah State. large zucchini then slice it into four inch lengths so slices will fit in pint canning jars It is low in calories, great in dietary fiber and antioxidants and anti-inflammatory, B6, folic acid, C and K. You can order it online from the bookkeeper or from Amazon.Com, Below is a great recipe for crispy zucchini from. Cover with crushed ice or ice cubes and water and let stand for 2 hours. The safety is coming from the acidification from the pineapple juice, and the processing times. Wipe the rims with damp rag. Bring to a boil and simmer for 20 minutes. Add the turmeric, garlic powder, cumin, black pepper, red chili peppers, mustard seeds, brown sugar, and vinegar. This year I found a new source, SKS Bottles and Packaging. Franklin News-Herald. A few months later, in November 1981, he must have been bemused to find himself having to defend the recipe after some controversy developed. April 2007. Save my name, email, and website in this browser for the next time I comment. Dr. Kuhn’s researchers tested one recipe – they thought the only one – in late summer and found that its high acidity made it a safe product for boiling-water canning, the recipe originally called for packing the cooked mixture in jars and sealing it. 1/4 cup finely chopped garlic Col. 4. Use a pH test strip and let it sit in the perforated / liquid food for about 10-20 seconds and read the results by comparing the color you see on the strip to the side of the pH strip jar. The trick with zucchini is that you need to be sure about the pH, or acidity, in order to process zucchini using a water bath can. Debubble, adjust headspace leaving solids covered with liquid. This is the second part of a series on canning zucchini. We like the taste of brown sugar so I use some. How did I discover this? Small amounts of distilled water will not change the acidity because distilled water is considered neutral, non-acidic and non-acidic. Use it in salads, desserts, or other recipes calling for crushed or chunk pineapple. “Consumers should discard any “pineapple from zucchini” product that was made with anything less than three and three-quarters cups of lemon and pineapple juice per half gallon of zucchini.” If you used a recipe that did have the proper proportions of lemon and pineapple juice but did not process the product in boiling water for 15 minutes, Dr. Kuhn advises you to check each Jar. Measured after prep), FDA. Bring to a boil over medium high heat, reduce to a simmer and let cook for about 10 minutes until reduced and slightly thickened. 2 TBS dill seeds Gerald Kuhn at Penn State, the person who developed the first USDA Complete Guide, endorsed the recipe in September 1981 with the added provision that the jars had to be processed.