Pineapple And Squash - cooking recipe

Ingredients

3 qt. squash, cubed
1 large (1 lb. 4 oz.) can crushed or chunk pineapple
2 c. water
2 c. sugar
2 Tbsp. vinegar

Preparation

Do not peel young, tender squash.
Combine with water, sugar and vinegar.
Cook until tender (do not overcook).
Add pineapple and bring back to a boil.
Spoon into sterilized jars and seal. Makes 3 or 4 pints.
Serve chilled.
(Something different.)