Saturday, November 14, 2015

ZUCCHINI PINEAPPLE



3-4 very large zucchini
46 oz unsweetened Pineapple juice
1-1/2 cup lemon juice (fresh or bottled)
3 cups sugar
8 pint size canning jar with lids & rims.
  • Peel and scoop the guts out of the zucchini. Cut is to 1/2″ cubes. 
  • Place the zucchini into a large saucepan.
  • Add remaining ingredients.
  • Bring to a boil.
  • Simmer for 20 minutes.
  • Fill hot sterilized canning jars with above mixture (including the liquid) Make sure you leave 1/2″ head space.
  • Wipe the jar rims with a damp rag. Top with lids & rims. Tighten.
  • Process in a boiling water bath for 15 minutes.
* Haven’t tried this yet. (8-7-14) Recipe came from Sept/Oct 2014 issue of countryside

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