Title: Zucchini-Pineapple
Categories: Fruit Canning Preserve
Yield: 8 Pints

4	qt	Cubed or shredded zucchini
46	oz	Unsweetened pineapple juice (canned)
1 1/2	c	Bottled lemon juice
3	c	Sugar

Yield: About 8 to 9 pints

Procedure: Peel zucchini and either cut into 1/2-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 1/2-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. 1,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.

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

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