Green Tomato Mincemeat Recipes

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:

• 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 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.

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!

PENNSYLVANIA DUTCH GREEN TOMATO MINCEMEAT

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.

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

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.