Canning Zucchini in Pineapple Juice

I think this might be what you want. Enjoy. Joyce

Zucchini-pineapple
Categories: Fruits Canning Preserves
Yield: 8 Pints
4 quart Cubed or shredded zucchini
46 ounce Unsweetened pineapple juice (canned)
1 & 1/4 cup Bottled lemon juice
3 cup Sugar
1,001 - 6,000 ft: 20 min.
Above 6,000 ft: 25 min.
Yield: About 8 to 9 pints Procedure: 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 jars with hot mixture and cooking liquid, leaving 1/2-inch headspace. Adjust lids and process. Table 1. Recommended process time for Zucchini-Pineapple in a boiling-water canner. Style of Pack: Hot. Jar Size: Half-Pints or Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) *

Be sure to get a recipe from the County extension office or somewhere safe. I did up a huge supply a long time ago and had to throw it all away.

-Zucchini Jam Jelly and Preserves Recipes

Ingredients:
6 cups zucchini; peeled & grated
1/4 cup water
1 package sure-jell
5 cups sugar
13 ounces pineapple; crushed
6 ounces apricot Jello

Directions:

Boil the zucchini and water until soft. Add Sure-Jell and bring to a hard boil. Add sugar and pineapple. Boil 5 minutes. Remove form heat. Add apricot Jello. Stir well. Pack in sterilized jars and seal. I use the Sure-Jell Light and use only 3 1/2 cups sugar.

This is an orange colored jam and really tastes great, unless you don't like apricots or pineapple!

This recipe for Zucchini Jam serves/makes 6

Imitation Pineapple Zucchini

46 oz. unsweetened pineapple juice
1/2 cup lemon juice
1/2 bottle of pineapple extract or oil

put in clean canning jars
cold pack 10 minutes