Pennsylvania Dutch Green Tomato Mincemeat Recipes

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 MOCK MINCEMEAT PIE

Steps:

• Combine tomatoes, apples, brown sugar, raisins, vinegar, butter, cinnamon, salt, nutmeg, and cloves together in a large saucepan; cook and stir over medium-low heat until bubbling and slightly reduced in volume, about 25 minutes. Remove saucepan from heat and cool slightly, about 15 minutes.
• Preheat oven to 450 degrees F (230 degrees C). Press 1 pie crust into a 9-inch pie dish.
• Pour green tomato filling into the pie crust; top with the second pie crust, crimping the edges together to seal.
• Bake in the preheated oven for 15 minutes. Decrease oven temperature to 375 degrees F (190 degrees C) and continue baking until golden brown, 20 to 25 minutes.

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.

BEST TRADITIONAL MINCEMEAT

Steps:

• Combine all ingredients except for the brandy and rum in a medium-sized pot and slowly bring to a simmer to prevent scorching. Reduce the heat to LOW and simmer uncovered for about 2 hours, stirring occasionally, more towards the end to prevent burning. (If the liquid reduces too soon and the mincemeat starts to stick/scorch on the bottom, add a little bit of apple juice or water.) Stir in the brandy and rum. (Note: If you prefer to have the alcohol cooked out, add them at the same time as the other ingredients.)
• Spoon the hot mincemeat into sterilized jars (spooning it in the jar while hot will ensure the suet rises to the top to create a layer of fat). As the mixture cools the suet will harden, creating a seal to help preserve the mincemeat. *If you're including the beef be sure to refrigerate the mincemeat. If you're storing it for more than a couple of weeks follow the directions in the blog post for pressure canning the mincemeat for longer-term storage.See blog post for additional ways of storing your mincemeat.
• Makes about 1 quart. Feel free to double, triple, etc, as needed.
• Use this mincemeat to make Homemade Mince Pies! (click link for recipe)
• Note: Mincemeat is traditionally stored for several months before using to allow time for the flavors to deepen, however this mincemeat is also delicious eaten within just a few days.

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:

• place all ingredients in a large kettle or dutch oven.
• bring to a boil.
• reduce heat and simmer until thickened or mincemeat reaches desired consistency.
• pack hot into hot jars.leaving 1/2" headspace.
• adjust caps.
• process for 25 minutes in a boiling water bath.

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.

MOCK MINCEMEAT (GREEN TOMATO)

Steps:

• Force tomatoes and cored apples through a food chopper or chop in food processor.
• Place into dutch oven. Add remaining ingredients, bring to boil. Reduce heat and cook until thickened. .
• If you are not using right away, you can can it: Fill sterilized jars with 1/2" headspace and process in hot water bath 20 minutes.
• PS The original recipe calls for candied citron, but the ingredient list did not recognize the ingredient "citron" so I wrote orange peel. Your choice!