Canning Green Tomato Mincemeat Recipe

• 2 quart cored and minced green tomatoes about 20 small
• 1 Tbsp. salt
• 1 x orange grate peel, chop pulp
• 2 1/2 quart minced peeled apples about 12 medium
• 1 lb seedless raisins
• 1 1/2 c. minced suet (about 6 ounce)
• 3 1/2 c. firmly packed brown sugar
• 1/2 c. vinegar
• 2 tsp grnd cinnamon
• 1 tsp grnd nutmeg
• 1 tsp grnd cloves
• 1/2 tsp grnd ginger

1. When the frost beats the ripening of some of your tomatoes, turn them into this terrific mincemeat.
2. A jar or possibly 2 makes a fine gift.
3. Because of low acid ingredients, this recipe must be processed in a pressure canner.
4. The yield is about 10 pints.
5. You'll need all the basic equipment for steam pressure canning, plus a grater and a large bowl.
6. 1.
7. Organize and prepare ingredients, equipment, and work area.
8. 2.
9. Sprinkle salt over tomatoes in a large bowl or possibly container, and then let stand 1 hour.
10. Drain.
11. 3.
12. Meanwhile heat water in large kettle to boiling.
13. Add in tomatoes and let stand 5 min.
14. Drain well.
15. 4.
16. Combine all ingredients in large kettle and heat to boiling.
17. 5.
18. Pour or possibly ladle warm mincemeat into warm jars to within 1 inch of tops of jars.
19. Run a slim, non metal tool down along the inside of each jar to release air bubbles.
20. Add in more warm liquid to within 1 inch of tops, in necessary.
21. 6.
22. Wipe tops and threads of jars with a clean damp cloth.
23. 7.
24. Put on lids and screw bands as manufacturer directs.
25. 8.
26. Process at 10 lb.
27. pressure for 25 min.
28. Follow manufacturer's directions for your canner.
29. 9.
30. Follow basic steps for steam pressure canning, 10 through 24.

green tomatoes, salt, orange grate, peeled apples, raisins, suet, brown sugar, vinegar, cinnamon, nutmeg, cloves, ginger

Taken from cookeatshare.com/recipes/canning-green-tomato-mincemeat-98968 (may not work)