Zucchini Chutney

Recipe file created November 22, 1999.
Very good with roast chicken or ham, or in a cheese sandwich. I've had people who do not like relish request this, because it is not too sweet.

Ingredients

Place 7 - 1/2 pint (1 cup) canning jars into canner. Cover with water. Bring to a boil. Let boil at least 10 minutes to sterilize jars.

Place all ingredients in a large pot. Bring to a boil. Simmer until thick, about 30 minutes.

Prepare lids. The ones I use need to boil for 5 minutes before use. Check your package for directions.

Ladle chutney into hot canning jars, leaving 1/2 inch headspace. Wipe rims to remove any spillage. MAKE SURE THERE IS NO STICKINESS ON RIM. If there is, you will not get a good seal. Put lid and screw band on (fingertip tight), and place in boiling water canner.

Be sure all jars are covered with water. Return to a boil and process for 10 minutes. At altitudes over 1000 feet, process for 20 minutes. Remove jars and let sit overnight.

Check seals. Sealed lids will be curved down. If lid clicks when pressed, it is not sealed. Use these soon. Store the rest in a cool dark place.

NOTE:

If the zucchini is very large and tough, peel. If the Zucchini is still young and tender, do not peel. Raisins may be substituted for the dates.

Start the canner boiling about when the chutney comes to a boil. The canner will likey be done first. Turn down the heat and keep it hot until you need it.

DO NOT overtighten screwbands. You will spoil the seal. The sealing gum on the lid needs to be touching the lid and the jar. If overtightened, the gum will move aside and you will have lid touching jar. I've seen preserves spoiled this way.

-- Rox

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