16 c. yellow summer squash
1 1/2 c. ReaLemon juice
1 (46 oz.) can unsweetened pineapple juice
3 c. sugar

Wash, peel and shred squash. Discard seeds. Place squash in large kettle and add remaining ingredients. Stir; bring to a boil and simmer for 20 minutes. Pack into 1/2 pint jars, leaving 1/2 inch head space. Process in hot water bath for 30 minutes.

NOTE: Three large squash will make 16 cups. Peel squash with potato peeler. Yield: 14 (1/2) pints.