Sunday, November 16, 2008
Green Tomato Mincemeat
9 cups finely chopped green tomatoes (leave the skins on)
4 cups peeled, chopped tart apples (used 4 Granny Smith)
3 cups raisins
½ cup diced candied citron, lemon or orange peel
2 teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoons salt
1 ½ cups brown sugar, firmly packed
1 ½ cups white sugar
2 Tablespoons Lyle's Black Treacle
¾ cup unfiltered apple vinegar
¼ cup lemon juice
Combine all ingredients in a large heavy pan. Cook 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 ½-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 or freeze promptly.
Makes about 6 pints of green tomato mincemeat.