Zucchini is something that everyone seems to have an abundance of and this recipe is a good way to use it up.
You will need:
- 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
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 head-space. Remove air bubbles and wipe rims of jars with a paper towel dipped in vinegar.
Put on lids and rings and tighten down finger tight. Process according to chart in a boiling water canner.
|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|
Turn off heat and remove lid from canner. Wait 5 minutes and then place jars on a towel to cool for 24 hours. Remove rings before storing in a cool, dark place. Use as you would pineapple in any recipe