Compote of zucchini for winter with pineapple flavor

Step-by-step cooking

1. Step 1:

   

   How to make a compote of zucchini for the winter with pineapple flavor? Prepare the ingredients. Compote is made quite quickly, and preliminary preparation will help speed up this process. Separately, I want to say about zucchini. Young zucchini, which have a tender but dense pulp and not roughened peel, are best suited for compote. Otherwise, the zucchini will turn out not so tasty and will not resemble real pineapples much.

2. Step 2:

   

   Prepare the jars first. For this amount, you will need one 0.7 milliliter jar. Wash it thoroughly with baking soda and rinse thoroughly. Then sterilize the jar and lid in any way convenient for you. About what they are and many other useful tips on blanks, read the link at the bottom of the recipe.

3. Step 3:

   

   Wash the zucchini thoroughly and peel it. It is most convenient to do this with a special knife for vegetables — the excess pulp is quickly and not removed. Also, the peel should not have signs of damage and scratches. This may affect the shelf life of the finished compote. Then cut the squash into rings of the same thickness, about 1.5 centimeters.

4. Step 4:

   

   Now remove the middle with the seeds to give the zucchini circles the semblance of pineapple rings. The easiest way to do this is with a glass of a suitable size, and for small circles you can take a device for removing the core of apples.

5. Step 5:

   

   Fold the zucchini rings into a saucepan and fill with water. Put on medium heat and bring to a boil. Boil the zucchini at a low boil for 5 minutes. Do not make the fire strong, as they can be digested and become like porridge, and we do not need this.

6. Step 6:

   

   Remove the pan from the heat and carefully drain the broth so as not to mash the zucchini.

7. Step 7:

   

   Immediately put the zucchini in hot jars. Don't try to stuff a lot of them into a jar, they should float freely in the juice.

9. Step 8:

   

   Pour vanilla and citric acid into the jar. It is enough to take quite a few of them, on the tip of a knife. Vanillin in large quantities begins to taste bitter, and a large amount of citric acid will make the compote too acidic.

10. Step 9:

    

    Add sugar. You can take any sugar, but cane sugar will also give the rings a caramel note.

11. Step 10:

    

    Pour pineapple juice into a saucepan and bring to a boil. Pour the zucchini all the way to the top. Immediately roll up the jar with a lid and turn it upside down. If there is sugar left at the bottom, slowly breathe until it dissolves. Just do it very carefully, because there is increased pressure inside and the lid may come off, and you will get a burn or injury.

12. Step 11:

    

    Place the inverted jar on a towel or wooden board and wrap it with something warm until the compote cools completely. This additionally sterilizes the lid.

13. Step 12:

    

    Then transfer our compote of zucchini for the winter with pineapple flavor to a cool place for at least a month so that the zucchini get the taste of pineapples.

14. Step 13:

    

    Bon appetit!