Canned Zucchini Pineapple Sauce

From Libbie's little black book. Old canning recipe. Always follow Ball canning book. No amounts given for this, was just canned in pint jars.

• Ready In: 2 hrs
• Yields: 3 pints

Ingredients

• 1  gallon zucchini, grated coarsely, it says peeled also
• 1 (46 ounce) can  pineapple juice
• 1 (20 ounce) can crushed pineapple
• 1⁄2 cup lemon juice
• 2  teaspoons  pineapple extract

Directions

1. Mix zucchini, pinapple juice, crushed pineapple, lemon juice, and pineapple extract together and cook for 20 minutes.
2. Place in clean hot pint jars.
3. Seal and process 30 minutes at 10 lbs pressure.