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