GREEN TOMATO MINCEMEAT
Make and share this Green Tomato Mincemeat recipe from Food.com.
Provided by HELEN PEAGRAM
Categories Low Protein
Yield 1 serving(s)
Number Of Ingredients 13
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
Check out this old-fashioned mincemeat with green tomatoes recipe that's made with green tomatoes, spices, candied peels, and apples.
Provided by Diana Rattray
Categories Condiment
Time 1h30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 118 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 119 mg, Sugar 25 g, Fat 0 g, ServingSize 5 to 6 quarts (40 servings), UnsaturatedFat 0 g
GREEN TOMATO MINCEMEAT
This makes about 30 pints of mincemeat. Have on hand 30 pint canning jars with brand-new rings and lids. Reusing old lids is not recommended. A delicious way to use green tomatoes. The recipe came from my grandfather, and our family has been making it forever! Use straight from the jar for pies, cookies, muffins, or cake.
Provided by April
Categories Desserts Pies Fruit Pie Recipes Mincemeat Pie Recipes
Time 4h45m
Yield 120
Number Of Ingredients 13
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.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 42.1 g, Cholesterol 1.3 mg, Fat 2 g, Fiber 2.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 126.3 mg, Sugar 32 g
PENNSYLVANIA DUTCH GREEN TOMATO MINCEMEAT
A thrifty way to use up green tomatoes left on the vines after the first frost. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Scald and peel tomatoes.
- Put through a food chopper (or chop in a food processor) along with the lemons.
- Add sugar, raisins, salt, spices and vinegar; cook about 45 minutes over low heat, stirring frequently to prevent scorching.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 1837.5, Fat 3, SaturatedFat 0.5, Sodium 1426.7, Carbohydrate 469.4, Fiber 18.9, Sugar 419.4, Protein 16.8
PENNSYLVANIA DUTCH MEATLOAF
An easy meatloaf with a slightly crunchy veggie texture. Flavorful sauce adds that classic slightly sweet & tangy tomato flavor. HINT: To reduce fat, I bake this for one hour, pour any grease off and *then* pour the sauce over and then bake for the last 15 minutes.
Provided by Kats Mom
Categories Meat
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Chop onion and green bell pepper.
- Gently mix ground beef, bread crumbs, onion, green bell pepper, 1/2 of the tomato sauce, egg, salt, and pepper until combined.
- Do not overmix. Form into a loaf and place in a shallow pan.
- Whisk together the rest of the tomato sauce, water, brown sugar, mustard, and vinegar until smooth. Pour over the meatloaf.
- Bake for 1 hour and 15 minutes, basting with pan juices about every 20 minutes. Let rest 15 minutes before cutting and serving.
Nutrition Facts : Calories 279.4, Fat 14.3, SaturatedFat 5.4, Cholesterol 84.3, Sodium 795.6, Carbohydrate 17.7, Fiber 1.6, Sugar 6.5, Protein 19.2
GREEN TOMATO MINCEMEAT
Make and share this Green Tomato Mincemeat recipe from Food.com.
Provided by grandma2969
Categories Low Protein
Time 1h15m
Yield 6 pints, 8 serving(s)
Number Of Ingredients 13
Steps:
- place all ingredients in a large kettle or dutch oven.
- bring to a boil.
- reduce heat and simmer until thickened or mincemeat reaches desired consistency.
- pack hot into hot jars.leaving 1/2" headspace.
- adjust caps.
- process for 25 minutes in a boiling water bath.
Nutrition Facts : Calories 423.2, Fat 0.8, SaturatedFat 0.1, Sodium 345.4, Carbohydrate 107.2, Fiber 6, Sugar 95.8, Protein 4.4
AWARD WINNING GREEN TOMATO MINCEMEAT
This favourite of my dad's won me an award from the Ontario Greenbelt Fresh Association, and for good reason! Apples, pears, carrots and raisins team up with the unlikely candidate of green tomatoes for a deliciously tangy-sweet mincemeat. This is a vegan recipe, perfect for pie or tart fillings at Christmas and it freezes well, too!
Provided by YummySmellsca
Categories Tarts
Time 1h55m
Yield 5 quarts, 20 serving(s)
Number Of Ingredients 16
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.
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