Zucchini-pineapple Recipe
Yield: 8 PintsRecipe by luhu.jp
Ingredients:
4 quart: Cubed or shredded zucchini,
46 ounce: Unsweetened pineapple juice, canned
1 1/2 cup: Bottled lemon juice,
3 cup: Sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp