Green Tomato Mincemeat Food

GREEN TOMATO MINCEMEAT

Steps:

• In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours.
• Sterilize 30 (1 pint) canning jars and lids according to manufacturer's instructions.
• Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
• Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.

GREEN TOMATO MINCEMEAT

Steps:

• This is the mincemeat I use all the time now.
• Don't peel tomatoes or apples.
• Core and chop in processor.
• Cook everything together slowly for 1 1/2 to 2 hours.
• Bottle in sterilized jars and hot water process for 25 minutes.

GREEN TOMATO MINCEMEAT RECIPE

Steps:

• Gather the ingredients.
• Combine all ingredients-green tomatoes, apples, raisins, currants, candied citron or peel, cinnamon, allspice, cloves, salt, brown sugar, vinegar, and lemon juice-in a large heavy pan. (Omit cloves if you plan to freeze the mincemeat.)
• Cook the mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.
• To can, pour boiling mixture into hot, sterile jars , leaving 1/2-inch headspace; seal promptly .
• Process in a boiling water bath for 20 minutes. Store in a cool dry place.
• To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.

AWARD WINNING GREEN TOMATO MINCEMEAT

Steps:

• Combine all ingredients in a large stockpot.
• Bring to a simmer, reduce heat to low and cook, partially covered, 1 hour and 15 minutes, stirring frequently.
• Can according to water bath canner instructions.
• Alternatively, freeze: pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.

GREEN TOMATO MINCEMEAT

Steps:

• Mix together all ingredients except butter in a deep heavy bottomed pot.
• Bring to a boil and immediately turn down heat so mixture will bubble gently.
• Cook uncoverered over med to low heat, stirring regularly to prevent sticking, for 3 hours or until mixture is thick and liquid is absorbed.
• Pot must be watched and heat lowered if it starts to splatter or if liquid evaporates to quickly.
• Taste and adjust according to your own tastes -- more brandy, vinegar or sugar.
• Simmer at least 3 hours.
• Once mincemeat is cooked down to desired thickness, mix in butter a little bit at a time until well combined.
• It will can, freeze or store in refrigerator (approx 30 days).
• Makes 3 quarts!

GREEN TOMATO MINCEMEAT

Steps:

• 1. Grind Green Tomatoes, put in strainer and drain off all juice. Grind raisins
• 2. Measure one pint of ground tomato. Pour into a 10 cup pot.
• 3. Add remaining ingredients and cook on low heat until thick. About an hour
• 4. Put into hot pint jars and seal while boiling hot. For a sure seal, once lids are on and tightened, turn bottles upside down till cool.

GREEN TOMATO MOCK MINCEMEAT PIE

Steps:

• Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.
• Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.
• Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.

MOCK MINCEMEAT (GREEN TOMATO)

Steps:

• Force tomatoes and cored apples through a food chopper or chop in food processor.
• Place into dutch oven. Add remaining ingredients, bring to boil. Reduce heat and cook until thickened. .
• If you are not using right away, you can can it: Fill sterilized jars with 1/2" headspace and process in hot water bath 20 minutes.
• PS The original recipe calls for candied citron, but the ingredient list did not recognize the ingredient "citron" so I wrote orange peel. Your choice!