What do you need:
- 4 qts cubed or shredded zucchini
- 46 oz canned unsweetened pineapple juice
- 1½ cups bottled lemon juice
- 3 cups sugar
Yield: About 8 pints
I had these two and three more a little smaller and got 8 pints
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 head-space.
Remove air bubbles and adjust head-space as needed. Wipe rims of jars with a damp paper towel.
Put on lids and rings and tighten down finger tight.
Process according to chart
| 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 | ||
When time is up, remove lid and leave jars in canner for 5 minutes. Set on a towel to cool for 24 hours. Label and store in a cool dark place until ready to use.
