Photo by Melody
Guess what time it is? It's time for the DG County Fair! Now in it's sixth year, enter your blue-ribbon photos or mouth-watering recipes for a chance to win a gift subscription! Click here here to get all the details, dates and entry rules.

Canning, Freezing and Drying: Green Tomato Mincemeat

Communities > Forums > Canning, Freezing and Drying
bookmark
Forum: Canning, Freezing and DryingReplies: 3, Views: 64
Add to Bookmarks
-
AuthorContent
Adobe_Rose
Boise, ID
(Zone 5b)

July 2, 2012
5:34 PM

Post #9190531

My mother was a canner and I grew up eating green tomato mincemeat. I didn't know you could buy it at the store until I left home!

Anyway, she passed away before I could get her recipe and the one I tried I did not like.

Does anyone have a recipe that you use, that you would share?

Thanks.

darius

darius
So.App.Mtns.
United States
(Zone 5b)

July 4, 2012
5:59 AM

Post #9192445

This is the only one I've made, but I have nothing to compare it to...
http://www.reneesgarden.com/recipes/green_tomato_mincemeat.html
Adobe_Rose
Boise, ID
(Zone 5b)

July 16, 2012
4:47 PM

Post #9207782

Thank you. I'll give it a try.
annabelle15
Niles, MI
(Zone 5a)

August 18, 2012
6:25 PM

Post #9246024

this is the one that my Grandma always made, and I still do:

Green Tomato Mincemeat
makes 10 pints
time # hours

8 cups green tomatoes, finely chopped (I use a food processor or you can di by hand)
1 1/2 cups apple cider (approximatly)
8 cups unpeeled apples, finely chopped
1 1/2 lbs raisins
1 lb dates, pitted and chopped
2 cups honey
1 1/3 cups cider vinegar
2 tbs cinnamon
1 teas allspice
2 teas ground cloves
1/4 teas ground white pepper
2 tbs orange peel, grated
2/3 cup vegetable oil

Drain the chopped tomatoes for 5-10 minutes and replace the juice that has drained with same amount apple cider.
Mix all ingredients, except the oil, in a large granite or stainless steel pot
Simmer until thick, about 2 hours. Add the oil and stir
Ladle into sterilized hot pint jars, leaving 1/2 inch head room. Seal and process in hot water bath for 25 minutes. Remove from bath and tighten lids
Or you may freeze in one quart containers

You cannot post until you register, login and subscribe.


Other Canning, Freezing and Drying Threads you might be interested in:

SubjectThread StarterRepliesLast Post
Dehydration Grits 33 Jul 5, 2010 7:08 AM
The secret to excellent salsa dave 11 Apr 10, 2012 8:43 PM
Question on Canning Cucumber Pickles Karrie20x 18 Mar 21, 2008 3:53 AM
More Unusual Canning Recipes darius 61 Aug 18, 2014 4:11 PM
Crisp Claussen Pickle recipe? momof2d 60 Sep 26, 2008 6:32 PM


We recommend Firefox
Overwhelmed? There's a lot to see here. Try starting at our homepage.

[ Home | About | Advertise | Media Kit | Mission | Featured Companies | Submit an Article | Terms of Use | Tour | Rules | Privacy Policy | Contact Us ]

Back to the top

Copyright © 2000-2014 Dave's Garden, an Internet Brands company. All Rights Reserved.
 

Hope for America