Zucchini Mincemeat

In a large, heavy-bottomed pot over medium heat, combine the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, granulated sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir well to dissolve the sugars. (5 minutes)

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, stirring occasionally to prevent sticking, until the mixture has thickened to your desired consistency. This will take approximately 2 to 3 hours. For a richer, thicker mincemeat, stir in the bread crumbs during the last 30 minutes of simmering. (2-3 hours)

While the mincemeat simmers, prepare your canning jars. Sterilize the jars and lids by submerging them in boiling water for at least 10 minutes. Keep the jars hot until ready to fill. (10 minutes)

Carefully ladle the hot mincemeat into the sterilized jars, leaving 1/4 inch headspace at the top. Run a clean knife or spatula around the inside of each jar to release any trapped air bubbles. Wipe the rims of the jars with a clean, damp cloth to remove any spills or residue. (15 minutes)

Center the lids on the jars and screw on the rings until fingertip tight. Do not overtighten.

Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil over high heat. Carefully lower the filled jars into the boiling water, ensuring they are not touching each other or the sides of the pot. The water level should be at least 1 inch above the tops of the jars. (10 minutes)

Bring the water back to a rolling boil, then cover the pot and process the jars for 10 minutes. (10 minutes)

Turn off the heat and carefully remove the jars from the pot using a jar lifter. Place the jars on a towel-lined surface, leaving at least an inch of space between them. Allow the jars to cool completely, undisturbed, for 12-24 hours. (12-24 hours)

After the jars have cooled, check the seals. The lids should be concave and not flex when pressed. If any jars did not seal properly, refrigerate them immediately and use the mincemeat within a few weeks.