canning time?

[sugarcat]

Haven't any experience, is this method and time for canning safe???
Have lots of zucchini!!


ZUCCHINI MARMALADE 2 lbs zucchini or Summer squash
juice of 2 lemons, seeds removed
1 teaspoon grate lemon zest (yellow rind portion)
1 13.5 oz can crushed pineapple, drained
1 package Certo (or other powdered pectin)
5 cups sugar (no substitute)
2-3 tablespoons candied ginger, finely minced
5-6 1/2 pint canning jars
Have ready 5-6 1/2 pint canning jars, washed and sterilized. Wash the zucchini, peel and slice. In a non-aluminum kettle, combine lemon juice, lemon zest (the lemon zest is the yellow portion of the peel which has all of the white parts removed), and the drained pineapple (save the pineapple juice for something else).
Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes, uncovered, stirring occasionally.
Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.
Remove kettle from heat, skimming off any foam which rises to the surface. Allow to cool 5-10 minutes. Ladle into hot sterile jars and seal according to manufacturer's directions.
Process for 5 minutes in a boiling water bath canner.
Submitted by: CM

[CM]

Hi sugarcat,

If you actually sterilize your jars and lids for 10 minutes (the recipe calls for pre-sterilized jars) the recommended processing time is for 5 minutes. If you don't presterilize your jars, you should process in a boiling water bath for 10 minutes. Be sure to count processing time only while the water is fully boiling, not just simmering.

Hope this helps!