Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Relishes Pies
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 lb Green tomatoes
15 lg Apples
3 lb Raisins
1 c Cider vinegar
12 c Granulated sugar
2 tb Cinnamon
2 tb Allspice
2 tb Cloves
5 ts Salt
Wash, core and chop unpeeled green tomatoes. Grind
tomatoes in a food processor, food mill or the
old-fashioned way in a sausage grinder. Drain through
a colander lined with cheesecloth into a pan. Measure
juice after draining and discard. Place tomatoes in a
large enamel or stainless steel kettle; add a
measurement of water equal to the amount of discarded
tomato juice. Bring mixture to a boil. Remove from
heat and drain mixture as above. Measure juice and
discard. Return tomatoes to kettle, add water equal
to amount of water discarded. Bring to a boil and
repeat draining process. Return tomatoes to kettle and
add amount of water equal to discarded tomato juice.
Wash, core and chop apples. Add apples, raisins,
vinegar, sugar, cinnamon, allspice, cloves and salt to
tomato mixture. Cook until thick (1 to 1 1/2 hours),
stirring frequently. Mixture will stick and burn
quickly. Ladle hot mincemeat into hot sterilized jars,
leaving 1" headspace. Adjust caps. Process 20 minutes
in boiling water bath. Note: This mincemeat can be
used as a pie filling for cakes, in cookies or eaten
as you would jelly on biscuits, English muffins or
toast. It also makes a great topping for ice cream.
One quart of mincemeat is sufficient for a 9-inch
pastry shell.
