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