B2o—Lancaster Farming, Saturday, December 12,1981 LANCASTER During the past year one of those consumer fads hit the whole United States. Make a crushed pineapple substitute from your excess zucchini squash. It started in Utah and moved east. Word of mouth spread the fame of the product. Soon came news stories about the danger of the product. The Penn State Food scientists got hot on the trail ot the problem, did some research of their own and what follows is the final word on the subject as of November 23, 1981. Keep this for future reference to answer all those questions that come up when you discuss with triends. Here’s what the Penn State expert says on the subject: According to Gerald Kuhn, professor of food science extension at Penn State, the safety of pineapple from zucchini depends on the recipe you used and how long you processed it in boiling water. “At least four different versions of the recipe were making the rounds this summer,” Kuhn says. In fact “pineapple from zucchini” SELL IT WITH A LANCASTER FARMING CLASSIFIED Utofcc tytmsmm Ijm Clmbm Stow Budget Priced Foods and in Big Packages FRESH OYSTERS BAKING SUPPLIES ' COATING CHOCOLATE In many Grides and Colors Break-up or in 10 lb blacks FLORIDA CITRUS FRUIT by Carton or Hall Bushel Electro-Warmth BED WARMERS Special Model (or Storage Battery WE SELL GIFT CERTIFICATES HOURS: Thurs. tilB, Fri.tilS Wl. ZIMMERMAN & SONS 717-768-8291 INTERCOURSE. PA Make pineapple from zucchini? Now you can first surfaced in Utah and quickly made its way East. Kuhn’s lab tested one recipe they thought the only one in late summer and found that its high acidity made it a safe product for boiling water canning. That recipe originally called for packing the cooked mixture into jars and sealing. Kuhn, based on his laboratory tests, recommended to consumers that this be followed by a full 15 minutes of processing in the boiling water canner. This final step is needed to destory any airborne or empty container contaminants that can grow on the surface of the product. A lew weeks ago the “potentially hazardous when stored” reports from Michigan reached Kuhn. “We were puzzled,” he says. But some detective work and several con versations with food scientists in other states and at the U.S. Department of Agriculture soon cleared up the mystery. The dif ferent lab results were caused by substantially different recipes. “The Michigan recipe is a low HEISEY FARM EQUIP., INC. RDI, Jonestown, PA 717-865-4526 WEAVER'S HARDWARE CO RD4125 Fleetwood, PA 215-944-7486- SHOW-EASE STALL CO. 523 Willow Rd. Lancaster, PA 717-299-2536 AOWAY, INC. 101 Main St. Salunga, PA 717-898-2248 GOOD'S STORE, INC. R.D. #2 East Earl, PA 717-354-4026 Rt. 23.1 Mile E. of Blue Ball C. 6. HOOBER & SON, INC. Intercourse, PA 717-768-8231 HOLUNGER FARM & HOME SUPPLY 35 N. Cedar St. Litifcz, PA 717-626-2330 LANDIS BROTHERS, INC. 1305 Manheim Pike Lancaster, PA 717-291-1046 ROSSH.ROHRK & SONS, INC. 16 E. State St. Quarryville, PA 717-786-3372 6EHMAN FEED Mill, WEAVER'S STORE, INC. ERB & HENRV lONOACRE ELEC. MARTIN HARDWARE INC. R-D.il Denver EQUIP., INC. SERV. INC. & EQUIPMENT CO. 44 N. 3rd St. Fivepointville, PA New Berlmwille, PA Mam St.. Bally, PA Rt. 501, S. of Shaefferstown, PA 215-445-6791 215-367-2169 215-845-2261 717-949-6817 21 b-207-bsBb acid product,” says Kuhn. “It calls for only one-half cup of lemon juice for 17 cups of zucchini, compared to the three-fourths cup lemon juice to eight cups of zucchini in the recipe we had originally tested. In essence, the Michigan recipe uses only one-third as much acid.” He stresses that only high acid foods are suitable for boiling water canning and adds that the low acid problem was made even worse by directions to cook the mixture three minutes and process in the canner only 10 minutes. “We had recommended a 20 minute cooking and a 15 minute processing and that was with the high acid recipe,” Kuhn says. “Consumers should discard any “pineapple from zucchini” product that was made with anything less than three and three-quarters cups of lemon and pineapple juice per half gallon of zucchini,” he stresses. If you used a recipe that did have the proper proportions of lemon and pineapple juice (which con tribute the necessary acidity to the product) but did not process the This Christmas Put TIN6LEV BOOT Under Your Tree Tough, yet so light-weight you’ll foi you're wearing ’em. This means less fatique that can lead to larm accident: also means dependable, durable rut overboots that work with you every stet the way. At your dealer in western and wi styles. TINGLEY product in boiling water for 15 minutes, Kuhn advises you to check each jar: Throw away those that show any evidence of swelling or mold growth: Remove the lids of jars that look all right, .put on new lids and process in boiling water for 15 minutes. “Evidently,” says Kuhn, “the pineapple-zucchini recipes first appeared through store promotions. They became so widespread that roadside vegetable stands were stacking jars of pineapple juice alongside bushel baskets of zucchini. There’s no doubt that consumers are always on the lookout for ways to use zucchini, and this does make an acceptable' substitute for crushed pineapple,” he adds. “It is ’ also a pretty good pineapple-flavored marmalade. We are convinced that the first recipe, with our modifications, is a safe product and can be prepared and enjoyed with confidence.” The complete and correct recipe for “pineapple from zuc- chini” follows: Peel and shred two quarts of zucchini squash, and one half can (23 ounces) of un sweetened pineapple juice, three fourths cup of lemon juice and one and one-half cups of sugar. Bring to a boil and simmer for 20 minutes. Pour into jars, seal and process for 15 minutes in a boiling water canner. Use as a substitute for crushed-pineapple in cooking. Make ingley Boots \ Must Under r our Tree This Christmas... See Your Nearest Dealer Now! NORMAN D. CLARK ft SON Rt. 75 Honey Grove, PA 717-734-3682 WAYNE S DRV GOODS 271 Main St. Kutztown, PA 215-683-7686 MILLK EQUIPMENT CO. r.d. n Bechtelsville, PA 215-845-2911 ZIMMERMAN'S FARM SERVICE Bethel, PA 717-933-4114 BRANDTS FARM SUPPLY, INC. 601 E. High St. Elizabethtown, PA 717-367-1221 ~ PIKEYILLE EQUIPMENT, INC. 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