Zucchini-pineapple
8 Pints
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | quarts | Cubed or shredded zucchini |
| 46 | ounces | Unsweetened pineapple juice (canned) |
| 1½ | cup | Bottled lemon juice |
| 3 | cups | Sugar |
| 1,001 - 6,000 ft: 20 min. | ||
| Above 6,000 ft: 25 min. | ||
Directions
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