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Zucchini­ Pineapple

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Source: Originally from So Easy to Preserve, University of Georgia Cooperative Extension Service, 1999. By way of the UAF Extension publication Zucchini A to Z.

Servings: Makes about 8 pints.

Prep Time: 1 hour

Instructions: Peel zucchini, remove seeds and pith. Either cut into half-inch cubes or shred. Mix zucchini with other ingredients in a large saucepan and bring to a boil. Simmer 20 minutes. Fill hot pint or half-pint jars with hot mixture and cooking liquid, taking care to remove any air bubbles while leaving a half-inch of head space. Wipe jar rims, top with lids and rings. Process in a boiling water bath for 15 minutes, remove and let cool to room temperature to seal.

Notes: Admittedly, the recipe is pretty spartan. If you need more or are just starting to home preserve, you might wanna check out the specifics as to how I canned this recipe.