Canning green tomato mincemeat
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Canning green tomato mincemeat
  Vegetables    Canning    Greens  
Last updated 6/12/2012 12:52:37 AM. Recipe ID 14348. Report a problem with this recipe.
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      Title: Canning green tomato mincemeat
 Categories: Vegetables, Canning, Relishes
      Yield: 10 Servings
 
      2 qt Cored and chopped green
           -tomatoes (about 20 small)
      1 tb Salt
      1 ea Orange (grate peel, chop
           -pulp)
  2 1/2 qt Chopped peeled apples
           -(about 12 medium)
      1 lb Seedless raisins
  1 1/2 c  Chopped suet (about 6 oz)
  3 1/2 c  Firmly packed brown sugar
    1/2 c  Vinegar
      2 ts Ground cinnamon
      1 ts Ground nutmeg
      1 ts Ground cloves
    1/2 ts Ground ginger
 
  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. You'll 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 manufacturer's
  directions for your canner.
  
  9. Follow basic steps for steam pressure canning, 10 through 24.
  




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Recipe ID 14348 (Apr 03, 2005)

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