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Canned "Mock" Pineapple
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A novel nutritional manner to preserve a bumber crop of zucchini

Charli - Certified Master Food Preserver

Serves/Makes:16 or more pints

  • 4 quarts (3775 ml) shredded or cubed zucchini
  • 46 oz (1288 grm). canned unsweetened pineapple juice
  • 1-1/2 cups (350 ml) bottled lemon juice
  • 3 cups (700 ml) sugar
  • Hot Pack -- 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 hot jars with hot mixture and cooking liquid, leaving 1/2 inch head space.
  • Remove air bubbles.
  • Wipe jar rims.
  • Adjust lids.
  • Process in a boiling water bath.
  • Half-pints or pints for 15 minutes.
This can be chilled and served as fruit or can be substituted in any recipe calling for crushed or chunked pineapple.

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