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["Peel zucchini; slice length-wise into four spears or other manage-able size (we're talking honking big zucchini, right?", "), remove seeds.", "Run spears through a manual food grinder fitted with largest (coarse) opening disk; measure as you go; you'll want 16-18 cups of ground zucchini.", "Dump ground zucchini into soup pot, along with pineapple juice & pieces, sugar and lemon juice.", "Simmer over medium-low heat for 20-30 minutes, until sugar is dissolved and entire mixture is very hot.", "While that is heating up, wash pint jars in VERY warm water (or dishwasher); keep jars hot until pine-ini is ready to be packed.", "Place canning lids and rings into a pan of hot water, bring to a boil then turn off.", "Prepare pressure canner or water bath.", "When pine-ini is very hot and bubbling, scoop cupfuls into hot jars; clean lip of jar; seal with lid and ring.", "Process in pressure canner (10 min at 5#'s) OR water bath (pints 25 minutes; quarts 30 minutes).", "SET THE STOVE TIMER.", "Remove jars from hot water to a towel in a draft-free spot in the kitchen; cover with another towel and listen for ""kitchen music"" --that's a good thing!", "When cooled, label jars or lids with name and date; can be stored safely for several years, and still retain its taste and color.", "USES: anything calling for pineapple like cakes, salads, gelatin molds, desserts."]
