Green tomato mincemeat

Yield: 6 pints

Measure Ingredient
4 cups Chopped green tomatoes
2 tablespoons Coarse salt
6 cups Chopped peeled green apples
5 cups Raisins
6 cups Brown sugar; packed
½ cup Cider vinegar
2 teaspoons Salt
1 tablespoon Ground cinnamon
2 teaspoons Ground cloves
2 teaspoons Ground allspice
1 teaspoon Ground nutmeg

Place the tomatoes in a non-aluminum container. Sprinkle the tomatoes with the coarse salt, let stand for 12 hours, and drain.

In a large non-aluminum pot, combine the tomatoes with all of the remaining ingredients. Bring to a boil, stirring frequently. Reduce the heat to low and simmer gently, uncovered, stirring occasionally, until thick, about 1 hour.

Pour into six 2-cup sterilized glass canning jars, cover tightly, and refrigerate for up to 6 weeks.

From: aq276@... (Robin L. Milicic) in rec.food.preserving, who wrote: "Personally, I steam my jars and store them for the winter on the shelf. Unfortunately, they don't seem to survive more than a month, my whole family loves mincemeat!" As published in "Pacific Northwest - The Beautiful Cookbook." Formatted by Cathy Harned. Submitted By CATHY HARNED On 10-16-94

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