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Recipe(tried): Zucchini Pineapple (canning recipe)

Preserving - Other
ZUCCHINI-PINEAPPLE

4 qt. cubed or shredded zucchini
46 oz. canned unsweetened pineapple juice
1 1/2 cups bottled lemon juice
3 cups 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 hot jars with hot mixture and cooking liquid, leaving
1/2- inch headspace. Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR ZUCCHINI-
PINEAPPLE IN A BOILING-WATER CANNER

Process Times at Altitudes of
Style
of Jar 0- 1001- over
Pack Size 1000 ft. 6000 ft. 6000 ft.
Hot Half-pints 15 min. 20 min. 25 min.
Hot Pints 15 20 25
MsgID: 204250
Shared by: Linda Lou,WA
In reply to: ISO: zucchini that tastes like pineapple and ...
Board: Canning and Preserving at Recipelink.com
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