Somebunny
Executive Chef
Green Tomato Mincemeat
3lbs. green tomatoes chopped
3lbs. apples chopped
1 C. apple juice
2 C. chopped suet or 1 C. butter
1-1/2 C. cider vinegar
2 C. currents or 1/2 currents & 1/2 raisins
2lbs. brown sugar
2tsp. cinnamon
1tsp. cloves
1/2 tsp. allspice
1/2 tsp. mace
2 tsp. salt
1 orange (grated rind and juice)
1 lemon (grated rind and juice)
boiling water
Pour boiling water over chopped tomatoes, let stand overnight. Drain for 1 hour. Combine tomatoes, apples, raisins in a large saucepan. Add salt and sugar mix well. Combine vinegar, juice and spices and add to tomato mixture. Simmer for 2 to 2-1/2 hours. Add suet or butter stir to mix well.
Spoon mincemeat into jars and process (if you wish) in a pressure canner for 25 minutes at 10lbs. pressure. If you do not wish to can, the mincemeat can be frozen or baked immediately into pies, tarts etc.
3lbs. green tomatoes chopped
3lbs. apples chopped
1 C. apple juice
2 C. chopped suet or 1 C. butter
1-1/2 C. cider vinegar
2 C. currents or 1/2 currents & 1/2 raisins
2lbs. brown sugar
2tsp. cinnamon
1tsp. cloves
1/2 tsp. allspice
1/2 tsp. mace
2 tsp. salt
1 orange (grated rind and juice)
1 lemon (grated rind and juice)
boiling water
Pour boiling water over chopped tomatoes, let stand overnight. Drain for 1 hour. Combine tomatoes, apples, raisins in a large saucepan. Add salt and sugar mix well. Combine vinegar, juice and spices and add to tomato mixture. Simmer for 2 to 2-1/2 hours. Add suet or butter stir to mix well.
Spoon mincemeat into jars and process (if you wish) in a pressure canner for 25 minutes at 10lbs. pressure. If you do not wish to can, the mincemeat can be frozen or baked immediately into pies, tarts etc.