|Nutritional Guidelines (per serving)|
|Servings: 5 to 6 quarts (40 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This old-fashioned green tomato mincemeat recipe combines the flavors of green tomatoes, spices, candied peels, raisins, apples, currants, and spices. It's perfect for canning and storing.
- 3 quarts tomatoes (green, chopped)
- 1 1/2 quarts tart apples (peeled, chopped)
- 2 cups raisins
- 1 cup currants
- 1/2 cup diced candied citron (lemon or orange peel)
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 to 2 teaspoons salt
- 3 cups brown sugar (firmly packed)
- 3/4 cup vinegar
- 1/4 cup lemon juice
Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze the mincemeat.)
Cook 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.