Core and quarter tomatoes and applies (do not peel). Chop coarsely. Combine all ingredients in a large non-aluminum kettle and simmer for 2 hours, stirring frequently, until thick. This freezes well or may be processed in jars. To process, pack hot mincemeat into hot, sterilized jars, leaving a 1 inch headspce. Adjust lids and process in boiling water for 15 to 25 minutes. Yield: 7-1/2 pints Recipe by: Taste of Home Country Cooking, 1996 Posted to JEWISH-FOOD digest by boxersrock@juno.com (Sheryl Donner) on Aug 16, 1998,
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)