Zucchini-Pineapple

Gather

Ingredients

• 4 qts cubed or shredded zucchini
• 46 oz canned unsweetened pineapple juice
• 1½ cups bottled lemon juice
• 3 cups sugar

Preserve

Instructions

1. 01

   Peel the zucchini, then shred it or cut it into 1/2-inch cubes.

2. 02

   In a large saucepan, combine 4 quarts prepared zucchini, 46 oz unsweetened canned pineapple juice, 1-1/2 cups bottled lemon juice, and 3 cups sugar. Bring to a boil, then simmer for 20 minutes.

3. 03

   Spoon the hot mixture and its liquid into hot half-pint or pint jars, keeping 1/2-inch headspace. Remove bubbles, recheck the level, wipe rims, and apply lids.

4. 04

   At 0-1,000 ft, process the zucchini-pineapple in half-pints or pints for 15 minutes in a boiling-water canner. Increase the time.
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