Zucchini Mincemeat You Have To Try
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| Zucchini Mincemeat |
"I changed into trying to think up a creative manner to burn up zucchini from my mother's garden. I concocted this recipe which tastes similar to regular mincemeat. I hand-chopped the whole thing; prep time might be cut down with a meals processor."
Ingredients :
- 6 cups peeled, chopped zucchini
- 6 cups apples - peeled, cored and chopped
- 2 cups raisins
- 1 cup dried currants
- 1 cup distilled white vinegar
- 1 orange, juiced and zested
- 2 cups brown sugar
- 2 cups white sugar
- 1 1/2 tablespoons floor cinnamon
- 1/2 teaspoon floor allspice
- half teaspoon ground cloves
- half of teaspoon floor nutmeg
- 1/2 teaspoon salt
- 2 tablespoons dry bread crumbs, if needed (optionally available)
- 4 (1 pint) canning jars with lids and jewelry
Instructions :
| Prep : 1H30M | Cook : 16M | Ready in : 4H30M |
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- In a big pot over medium warmth, stir collectively the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the aggregate to boil. Reduce heat to low, then simmer till thickened, 2 to a few hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to soak up excess liquid.
- Sterilize the jars and lids in boiling water for at least five mins. Pack the mincemeat into the hot, sterilized jars, filling the jars to inside 1/four inch of the pinnacle. Run a knife or a skinny spatula around the insides of the jars after they have been filled to get rid of any air bubbles. Wipe the rims of the jars with a wet paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack inside the bottom of a large stockpot and fill midway with water. Bring to a boil over high warmth, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in greater boiling water if important until the water stage is at least 1 inch above the tops of the jars. Bring the water to a full boil, cowl the pot, and technique for 10 minutes.
- Remove the jars from the stockpot and area onto a cloth-protected or wooden floor, numerous inches apart, till cool. Once cool, press the top of every lid with a finger, making sure that the seal is tight (lid does now not move up or down at all). Store in a cool, darkish location.
Notes :
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