Start by cubing or shredding your zucchini. If I am shredding the zucchini for later use in zucchini bread, I typically do not peel them. If you are planning on using them as chunk pineapple replacements you may want to peel them to give a more authentic look.

In a large stockpot heat the pineapple juice, sugar, lemon juice and zucchini. Bring to a boil and them simmer for 20 minutes on low.

Ladle contents into prepared jars, filling to a 1/2 inch headspace.

Place lids and rings on the jars and place into the canner.

Process in a hot water bath canner for 15 minutes. Turn off the heat and remove lid from the canner. Wait ten minutes before removing the jars to cool.