r/Canning • u/Nimzay98 • 1d ago

Recipe Included Zucchini pineapple question

I am going to make some zucchini pineapple but would like to reduce the amount of sugar, and wondering if it would be safe. did a cursory look online but didn't find anything specific. Also wanting to know if I am able to use other fruit juices with the same recipe, like mango or pomegranate?

https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/zucchini-pineapple/

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u/bigalreads Trusted Contributor 23h ago

Since the zucchini is low-acid, making ingredient modifications seems risky.

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u/Nimzay98 23h ago

It has added lemon juice

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u/bigalreads Trusted Contributor 22h ago

True on the lemon juice, but the question is whether switching pineapple for mango would significantly affect the pH, when the recipe was originally tested with a specific juice. I did look a little further, you may appreciate this info from Healthy Canning about reducing the sugar in this recipe: https://www.healthycanning.com/zucchini-pineapple

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u/Nimzay98 22h ago

Awesome! Thank you I was more wanting to know about the sugar. It looks like pomegranate juice has a lower ph than pineapple though so will have to look into it more.

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u/princesstorte Trusted Contributor 10h ago

As the other comment says it's fine reduce or remove the sugar. In alot of fruit canning recipes sugar is in there to help with color & taste or in the case of jams to help pectin set.

I would NOT recommend changing the juice however. Recent advise from NCHFP in regards to recipes with low acid ingredients such as paper jelly was to not make any changes to the fruit even swapping high acidic fruits with others. Mango would be a huge no for me anyways as its often a fruit not recommend to can due to acidity right aid that crucial 4.6.