| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Canning, Preserves |
8 |
Pints |
INGREDIENTS
| 4 |
qt |
Cubed or shredded zucchini |
| 46 |
oz |
Unsweetened pineapple juice (canned) |
| 1 1/2 |
c |
Bottled lemon juice |
| 3 |
c |
Sugar |
|
|
1,001 – 6,000 ft: 20 min. |
|
|
Above 6,000 ft: 25 min. |
INSTRUCTIONS
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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
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