Green Tomato Mincemeat Canadian Recipes

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:

• 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

Steps:

• Combine tomatoes and water in large saucepan. Bring to a boil, stirring often. Boil gentley for 30 minutes. Drain.
• Add next 7 ingredients. Bring to a boil. Boil until thick, about 2 hours. Stir frequently to prevent scorching.
• Stir in remaining 6 ingredients.
• Pour into hot sterilized pint jars to within 1/2 inch of top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in a boiling water bath for 20 minutes.
• This can also be cooled and frozen or stored for months in refrigerator.
• Green Tomato Mincemeat Pie:.
• For a 9 inch pie, use 2 cups mincemeat, 3/4 cup applesauce and 1 1/2 tbsp minute tapioca. Bake on bottom shelf of 400 degree oven about 30-35 minutes, until browned.

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!

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.