Green Tomato Mincemeat
|Green tomatoes||3 Pound (9 medium size)|
|Tart apples||3 Pound (9 medium size)|
|Brown sugar/Use part granulated||8 Cup (128 tbs)|
|Raisins||2 Pound (4 cups)|
|Finely ground suet/3/4 cup margarine||1 Cup (16 tbs)|
|Cider vinegar||1 Cup (16 tbs)|
Grind tomatoes. Drain and measure juice; add water equal to amount of juice. Set aside. Scald and drain tomatoes twice; discard water. Grind, or chop fine, the apples. Add to the tomatoes, along with reserved juice mixture, brown sugar, raisins, and suet. Cook over medium heat until clear, stirring occasionally. Add salt, spices, and vinegar. Cook to desired thickness. Pack in hot 1-quart canning jars. Place lids, and screw bands on tight. Process in water bath or steam canner for 25 minutes, making altitude adjustments as necessary. Use one quart jar for each "mince" pie.