Green Tomato Mincemeat

Prep Time:
45 mins

Cook Time:
3 hrs 15 mins

Total Time:
4 hrs

Servings:
120

Yield:
30 (pint-sized) jars mincemeat

Ingredients

Directions

Combine green tomatoes, apples, brown sugar, suet (or oil), and vinegar in a large stockpot. Add oranges, candied citrus peel, raisins, and lemons; season with salt, cinnamon, cloves, and allspice. Cover; cook over low heat for 3 hours.

Inspect 30 (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.

Pack hot mincemeat into hot sterilized jars, filling to within ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Place a rack in the bottom of a canner or large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

Remove jars from the stockpot and let rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

Cook’s Note

If you don't want to use beef suet, you can replace it with 1 cup oil.

Editor’s Note:

For safety when canning and preserving foods, contact your local extension for processing times in your area that will be specific to your altitude.

Nutrition Facts (per serving)