8 x half-litre jars (US pint)
x half-litre jars (US pint)
(peeled and cubed. 16 cups / 6 lbs. Measured after prep)
(canned unsweetened. 6 cups / 48 oz)
(white. 3 cups)
(bottled. 1 ½ cups / 12 oz)
Wash and peel the zucchini.
[Optional] Cut lengthwise into quarters, use a spoon and scrape the length of the centre to scoop large seeds from middle.
Cut into 1 to 2 cm (½ inch) cubes, or, shred.
Add to large saucepan with all the other ingredients.
Bring to a boil, uncovered, then reduce to a simmer.
Let simmer uncovered for 20 minutes.
Ladle hot solids and liquid equally into heated jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace leaving solids covered with liquid.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars 15 minutes for half-litres (pints.) Increase time as needed for your altitude. See table below.
Zucchini Pineapple. www.healthycanning.com