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Name: Canning Green Tomato Mincemeat
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 2 ts Ground cinnamon; 1/2 c Vinegar; 1 lb Seedless raisins; 1 ts Ground cloves; 1/2 ts Ground ginger; 1 tb Salt; 1 1/2 c Chopped suet (about 6 oz); 2 1/2 qt Chopped peeled apples; 1 ts Ground nutmeg; 3 1/2 c Brown Sugar firmly packed; 2 qt Cored and chopped green; 1 ea Orange (grate peel, chop

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INGREDIENTS

2 ts Ground cinnamon
1/2 c Vinegar
1 lb Seedless raisins
1 ts Ground cloves
1/2 ts Ground ginger
1 tb Salt
1 1/2 c Chopped suet (about 6 oz)
2 1/2 qt Chopped peeled apples
1 ts Ground nutmeg
3 1/2 c Brown Sugar ; firmly packed
2 qt Cored and chopped green
1 ea Orange (grate peel, chop

INSTRUCTIONS

When the frost beats the ripening of some of your tomatoes, turn them into this terrific mincemeat. A jar or 2 makes a fine gift. Because of low acid ingredients, this recipe must be processed in a pressure canner. The yield is about 10 pints. Youll need all the basic equipment for steam pressure canning, plus a grater and a large bowl. 1. Organize and prepare ingredients, equipment, and work area. 2. Sprinkle salt over tomatoes in a large bowl or container, and then let stand 1 hour. Drain. 3. Meanwhile heat water in large kettle to boiling. Add tomatoes and let stand 5 minutes. Drain well. 4. Combine all ingredients in large kettle and heat to boiling. 5. Pour or ladle hot mincemeat into hot jars to within 1 inch of tops of jars. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add more hot liquid to within 1 inch of tops, in necessary. 6. Wipe tops and threads of jars with a clean damp cloth. 7. Put on lids and screw bands as manufacturer directs. 8. Process at 10 pound pressure for 25 minutes. Follow manufacturers directions for your canner. 9. Follow basic steps for steam pressure canning, 10 through 24. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Posted to MM-Recipes Digest by on Sep 05, 99

NOTES

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Canning Green Tomato Mincemeat

2 ts Ground cinnamon
1/2 c Vinegar
1 lb Seedless raisins
1 ts Ground cloves
1/2 ts Ground ginger
1 tb Salt
1 1/2 c Chopped suet (about 6 oz)
2 1/2 qt Chopped peeled apples
1 ts Ground nutmeg
3 1/2 c Brown Sugar firmly packed
2 qt Cored and chopped green
1 ea Orange (grate peel, chop

When the frost beats the ripening of some of your tomatoes, turn them  into this terrific mincemeat. A jar or 2 makes a fine gift. Because  of low acid ingredients, this recipe must be processed in a pressure  canner. The yield is about 10 pints. Youll need all the basic  equipment for steam pressure canning, plus a grater and a large bowl.    1. Organize and prepare ingredients, equipment, and work area.    2. Sprinkle salt over tomatoes in a large bowl or container, and then  let stand 1 hour. Drain.    3. Meanwhile heat water in large kettle to boiling. Add tomatoes and  let stand 5 minutes. Drain well.    4. Combine all ingredients in large kettle and heat to boiling.    5. Pour or ladle hot mincemeat into hot jars to within 1 inch of tops  of jars. Run a slim, non metal tool down along the inside of each jar  to release air bubbles. Add more hot liquid to within 1 inch of tops,  in necessary.    6. Wipe tops and threads of jars with a clean damp cloth.    7. Put on lids and screw bands as manufacturer directs.    8. Process at 10  pound pressure for 25 minutes. Follow manufacturers  directions for your canner.    9. Follow basic steps for steam pressure canning, 10 through 24.    Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995    Posted to MM-Recipes Digest  by <maintech@ne.infi.net> on Sep 05, 99

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Nutrition

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Serving Size: 1 Serving (89g)
Recipe Makes: 10 Servings

Calories: 288
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.4g	0 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 16.9mg		1 %
Potassium 414.3mg		11 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 72.5g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 288

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