---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Zucchini-Pineapple
  Categories: Fruits, Canning, Preserves
       Yield: 8 pints
  
       4 qt Cubed or shredded zucchini
      46 oz Unsweetened pineapple juice
            -(canned)
   1 1/2 c  Bottled lemon juice
       3 c  Sugar
  
   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.
                             1,001 - 6,000 ft: 20 min.
                               Above 6,000 ft: 25 min.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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