Zucchini­ Pineapple - Something Edible
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Zucchini­ Pineapple

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Zucchini­ Pineapple


Servings: Makes about 8 pints.

Prep Time: 1 hour

Cook Time: 35 minutes

  • 15 lbs zucchini That's pre-processed weight; about nine lbs after peel and pith are removed.
  • 46 fluid oz canned pineapple juice (usually one big can)
  • 1 1/2 cups bottled lemon juice Not fresh. Gotta be bottled for safety.
  • 3 cups sugar

  • 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.

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