Zucchini - Pineapple
4 qts cubed or shredded zucchini
46 oz canned unsweetened pineapple juice
1½ cups bottled lemon juice 3 cups sugar
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.
| Recommended process time for Zucchini-Pineapple in a boiling-water canner. | ||||||
| Process Time at Altitudes of | ||||||
| Style of Pack | Jar Size | 0 - 1,000 ft | 1,001 - 6,000 ft | Above 6,000 ft | ||
| Hot | Half-pints or Pints | 15 min | 20 | 25 | ||
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)