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---------- Recipe via Meal-Master (tm) v8.02
Title: Zucchini-Pineapple
Categories: Fruits, Canning, Preserves
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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
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