Description:

A novel nutritional manner to preserve a bumber crop of zucchini

Source:

Charli - Certified Master Food Preserver

Serves/Makes:16 or more pints

Ingredients

• 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

Preparation

• 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.

Comments

This can be chilled and served as fruit or can be substituted in any recipe calling for crushed or chunked pineapple.