Michigan State University Extension
Preserving Food Safely - 01600848
10/13/97
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