Zucchini Pineapple - cooking recipe

Ingredients

4 qt. zucchini (16 c.), peeled and cut into chunks (remove seeds from large zucchini)
1 1/2 c. bottled lemon juice (standard activity)
1 (46 oz.) can unsweetened pineapple juice
3 c. sugar
few drops yellow food coloring

Preparation

Mix all ingredients together and simmer for 20 minutes.
Stir frequently.
While warm, fill freezer bags with pineapple and liquid.
Seal and freeze.
Fill hot jars, leaving 1/2-inch headspace.
Distribute evenly.
Process in boiling bath 20 minutes for pints and 25 minutes for quarts.