Zinapple (mock pineapple) with Zango (mock mango) adaptation

A delicious "tropical" snack, it’s wonderful in baked goods, or eaten right out of the jar. It an be kept in the refrigerator for several weeks if you don't want to can.

Ingredients (makes 4 pints)
10 cups zucchini, approximately 3 lbs. 
18 oz pineapple juice, no sugar added 
¼ cup lemon juice from concentrate
¼ cup vomFASS Ginger-Grape Balsamic Vinegar with Lemon 
¼ cup sugar or maple syrup (optional)

Canning Equipment 
1 cutting board 1 paring knife 
1 4-quart pot 
1 measuring cup 
1 water bath canner 
4 1-pint canning jars 
4 lids/rings 
1 Jar lifter 
1 canning tool to remove air bubbles 
1 Ladle 
1 funnel

Directions
Peel, remove seeds, and cut large zucchini into chunks. 
Place zucchini chunks in 4-quart pot. 
Add rest of ingredients, stir. 
Bring to boil. Let simmer for 10 minutes. 
Ladle pineapple zucchini and juice into each jar with funnel inserted until to within one inch of the top of the jar. 
Use your flat canning tool or scraper and insert inside the jar down the sides or middle to release any trapped air bubbles. 
Add to a water bath canner with about an inch of water over the tops. Cover. 
Bring to a boil and begin 10-15 minutes processing time. 
When finished, remove from water bath, place on towel-covered cutting board. 
Watch and make sure all have sealed and indented. 
Leave them for 24 hours before you move them.

*Zangos (Mangos) adaptation:

Swap pineapple juice with mango juice and vomFASS Mango Balsamic for the Ginger-Grape Balsamic Vinegar with Lemon and you'll have perfectly ripe "mangos" for your sticky rice dessert all year long! 

Faux Fruit Fun

Zapples with Cinnamon Sauce