Michigan State University Extension
Preserving Food Safely - 01600848


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.               

           PINEAPPLE IN A BOILING-WATER CANNER              

               Process   Times  at  Altitudes  of           
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       

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