Post by wilderness on Sept 24, 2018 8:57:37 GMT -5
Green Tomato Mincemeat-birdy
3 quarts tomatoes (green, chopped)
1 1/2 quarts tart apples (peeled, chopped)
2 cups raisins
1 cup currants
1/2 cup diced candied citron (lemon or orange peel)
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 to 2 teaspoons salt
3 cups brown sugar (firmly packed)
3/4 cup vinegar
1/4 cup lemon juice
Steps to Make It
Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze the mincemeat.)
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 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.
Ingredients
3 quarts tomatoes (green, chopped)
1 1/2 quarts tart apples (peeled, chopped)
2 cups raisins
1 cup currants
1/2 cup diced candied citron (lemon or orange peel)
2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 1/2 to 2 teaspoons salt
3 cups brown sugar (firmly packed)
3/4 cup vinegar
1/4 cup lemon juice
Steps to Make It
Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze the mincemeat.)
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 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.
