Recipe number 71319 is

Zucchini-Pineapple



The ingredients are:
4 qt Cubed or shredded zucchini 46 oz Unsweetened pineapple juice (canned) 1 1/2 cup Bottled lemon juice 3 cup Sugar

The recipe yield is:
8 Pints

Info:
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. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

Note:
Fruits; Canning; Preserves



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