Yield: 8 Pints

Measure Ingredient
4 quarts Cubed or shredded zucchini
46 ounces Unsweetened pineapple juice (canned)
1½ cup Bottled lemon juice
3 cups Sugar
\N \N 1,001 - 6,000 ft: 20 min.
\N \N Above 6,000 ft: 25 min.

Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into ½-inch cubes or shred.

Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill jars with hot mixture and cooking liquid, leaving ½-inch headspace. Adjust lids and process.

Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner.

Style of Pack: Hot. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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