Green Tomato Mincemeat

Use those end-of-garden tomatoes that don’t quite ripen before the first frost to make a sweet, seasoned fruit mixture. It makes a delicious pie but can also be used as a dessert sauce.

 

 

 

Makes about 6 X 500 ml jars

 

 

 

 

 

8 cups (2000 ml) cored, quartered green tomatoes

 

4 cups (1000 ml) cored, finely chopped apples

 

2 cups (500 ml) raisins

 

1 cup (250 ml) dried currants

 

1/2 cup (125 ml) mixed candied fruit

 

1/4 cup (50 ml) candied orange peel

 

2 tsp (10 ml) ground cinnamon

 

1 tsp (5 ml) Each: salt and ground cloves

 

1/2 tsp (2 ml) ground allspice

 

1 cup (250 ml) lightly packed brown sugar

 

1 1/2 cups (375 ml) granulated sugar

 

1 cup (250 ml) apple juice

 

1/3 cup (75 ml) apple cider vinegar

 

2 tbsp (30 ml) lemon juice

 

1/2 cup (125 ml) peach brandy, optional

 

 

 

• In a large stainless steel saucepan, combine all ingredients except brandy. Stirring constantly, bring to a boil over medium-high heat. Reduce heat, boil gently, stirring frequently 1 1/2 hours until mixture thickens. Stir in brandy, if using, and remove from heat.

 

• Meanwhile, place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

 

• Ladle hot mincemeat into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more mincemeat. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining mincemeat.

 

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 15 minutes.*

 

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

 

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

 

 

 


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