Green tomato mincemeat
6 pints
Ingredients
| Quantity | 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 |
Directions
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