Selecting, Preparing and Canning Fruit
- 4 qts cubed or shredded zucchini
- 46 oz canned unsweetened pineapple juice
- 1½ cups bottled lemon juice
- 3 cups sugar
Yield: About 8 to 9 pints
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Peel zucchini and either cut into
½-inch cubes or shred. Mix zucchini with other
ingredients in a large saucepan and bring to a boil.
Simmer 20 minutes. Fill jars with hot mixture and
cooking liquid, leaving ½-inch headspace. Adjust lids
and process. See Table 1 for recommended process time for using a boiling-water canner.
|Table 1. Recommended
process time for Zucchini-Pineapple in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
||Half-pints or Pints
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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