safe chutney using zucchini?
I've used ALL Gardenweb harvest recipes this year, so, first, huge thanks to you all for your generosity in posting. Now my question-- I've been looking everywhere for a chutney recipe that includes zucchini (have many baseball bats and DH loves chutney). The only ones I've found are British and I'm not sure about safety 'cause they don't talk about processing, etc. Does this one from Hugh Fearnley-Whittingstall looks safe, with 3 cups vinegar? Would I HWB for 20 minutes for pints? Also, could I substitute pears for the apples?
Thank-you very much in advance.
4.4 pounds zucchini, unpeeled if small, peeled if huge, cut into 1cm dice (or use pumpkin later in the season)
4.4 pounds red or green tomatoes, scalded, skinned and roughly chopped (or 1kg plums, stoned and chopped)
4.4 pounds cooking or eating apples, peeled and diced
3 cups onions, peeled and diced
3 cups sultanas or raisins
2 1/4 cups light brown sugar
3 cups white-wine or cider vinegar, plus one cup water
1-3 tsp dried chilli flakes
1 tsp salt
For the spice bag
1 thumb-sized nugget of fresh or dried ginger, roughly chopped
12 black peppercorns
1 (generous) tsp coriander seeds
A few blades of mace
Put the vegetables and fruit in a large, heavy-based pan with the sultanas or raisins, sugar, vinegar and water, chilli flakes and salt.
Make up the spice bag by tying all the spices in a square of muslin or cotton. Add the spice bag to the pan, pushing it into the middle.
Heat the mixture gently, stirring occasionally to dissolve the sugar, and bring slowly to the boil. Simmer for 2-3 hours, uncovered, stirring regularly to ensure it does not burn on the bottom of the pan. The chutney is ready when it is rich, thick and reduced, and parts to reveal the base of the pan when a wooden spoon is dragged through it. If it starts to dry out before this stage is reached, add a little boiling water.
Pot up the chutney while still warm (but not boiling hot) in sterilised jars with plastic-coated screw-top lids (essential to stop the vinegar interacting with the metal). Leave to mature for at least two weeks - ideally two months - before serving