Old Fashioned Green Tomato Mincemeat
  • 3 quarts chopped green tomatoes
  • 1 1/2 quarts peeled, chopped tart apples
  • 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
  1. Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.)
  2. Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.
  3. 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.
  4. To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
  5. Makes about 5 to 6 quarts
A thrifty way to use up green tomatoes left on the vines after the first frost