Green Tomato Mincemeat

Ingredients

• 8 quarts green tomatoes, minced
• 8 quarts minced, cored apples
• 1/2 pound beef suet
• 6 pounds brown sugar
• 1 cup distilled white vinegar
• 2 tablespoons salt
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 2 tablespoons ground allspice
• 2 pounds raisins
• 32 ounces candied mixed citrus peel (optional)
• 7 large orange, peeled, sectioned, and cut into bite-size
• 2 lemons, finely chopped

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Combine the minced green tomatoes, minced apples, beef suet, orange pieces and chopped lemons in a large heavy pot.

2. Add the raisins, candied mixed citrus peel if using, brown sugar, distilled white vinegar, salt, ground cinnamon, ground cloves and ground allspice. Stir well to combine.

3. Bring the mixture to a boil over medium-high heat, stirring often, then reduce the heat to low so it simmers.

4. Simmer uncovered for about 2 hours, stirring every 10 minutes or so to keep it from scorching, until thick and dark.

5. Remove the pot from the heat and let the mincemeat cool for about 10 minutes.

6. Ladle the hot mincemeat into hot, clean jars, leaving about 1/2 inch [1.3 cm] of headspace. Wipe the rims and seal with lids and bands.

7. Process the sealed jars in a boiling water bath for 25 minutes, adding water as needed to keep the jars covered by about 1 inch [2.5 cm].

8. Lift the jars out onto a towel and let them cool undisturbed for 12 to 24 hours. Check that the lids have sealed, then store in a cool, dark place.