Green Tomato Mincemeat

by Mary Helen "Mamie" Dixon Lincoln

3 quarts chopped green tomatoes

1 1/2 quarts peeled, chopped tart apples

2 c. raisins

1 c. currants

1/2 c. diced candied citron, lemon or orange peel

2 t. ground cinnamon

1/4 t. ground allspice

1/4 t. ground cloves

1 1/2 t. salt

3 c. brown sugar, firmly packed

3/4 c. vinegar

1/4 c. lemon juice

Combine all ingredients in a large heavy pan.  (Omit cloves if you plan to freeze 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 head space.  Seal promptly.  Process in a boiling water bath for 20 minutes.  Store in a cool, dry place.

~Modern folks can freeze their mincemeat.  To do that, pack cold mincemeat into freezer containers, leaving an inch head space.  Seal and freeze promptly.  Makes about 5-6 quarts of green tomato mincemeat.