We have pulled the tomato plants out and let as many of the green ones ripen inside as are going to get there. That leaves us with lots of green tomatoes and indicates the time to make another batch of Green Tomato Mincemeat.
I started by chopping the green tomatoes and apples.
I added the raisins, sugar and salt.
Then I made a slurry of the apple cider, cinnamon, allspice and pepper. This is mixed in with the chopped mixture.
Bring the mixture to a boil over medium heat, stirring frequently. Lower heat and keep at a low boil stirring every few minutes for 2 hours.
While the mincemeat is cooking, sterilize six 500 ml (1 pint) canning jars by boiling them for 15 minutes. Put the canning lids in hot water to soften the sealing ring.
Remove the mincemeat from the heat and mix in the suet and rum.
Put the cooked mincemeat in the jars leaving 1/2 inch space at the top. Run a knife around the inside of the jar to get rid of any bubbles. Add more mincemeat to get to a 1/2 inch space if necessary.
Wipe the top of the jar with a paper towel. Centre the canning lids on the jar and put a canning ring over it and tighten just to fingertip tight.
Put the jars back in the boiling water. Return the water to a boil and boil for 20 minutes.
Remove the jars from the water. Within 24 hours, the lids should pop and curve downwards. If they don’t, they aren’t sealed and should be used immediately.
We have been making this for years and it makes a great mincemeat. There is a nice sweet/tart balance with a touch of spice and a nice rum flavour.
The Old Fat Guy
- 1.50 kilograms (3 pounds) green tomatoes
- 1.50 kilograms (3 pounds) apples (cored)
- 750 mililiters (3 cups) raisins
- 10 mililiters (2 teaspoons) salt
- 1 liter (4 cups) golden sugar
- 250 mililiters (1 cup) apple cider vinegar
- 20 mililiters (4 teaspoons) cinnamon
- 10 mililiters (2 teaspoons) allspice
- 4 mililiters (1 teaspoon) pepper
- 250 mililiters (1 cup) suet chopped
- 50 ml (1/4 cup) dark rum
- Chop the tomatoes and apples into a large pot.
- Add the raisins, salt and sugar.
- Mix the vinegar, cinnamon, allspice and pepper and pour over the chopped fruit.
- Stir well.
- Put over medium heat and stir frequently until boiling.
- Reduce heat to a low boil and simmer for 2 hours, stirring every few minutes.
- While the mincemeat is cooking, sterilize six 500 ml (1 pint) canning jars in a hot water canner by boiling them for 15 minutes.
- Put 6 canning lids in hot water to soften the sealing compound.
- Take the mincemeat off the heat and stir in the suet and rum.
- Fill the jars leaving a 1/2 inch space at the top.
- Run a knife inside the jar to remove any bubbles and add more mincemeat to get within 1/2 inch of the top, if necessary.
- Wipe the top of the jar with a paper towel and center a canning lid on the jar.
- Put a canning ring over the lid and tighten to just fingertip tight.
- Put the full jars back in the canner and bring to a boil. Boil for 20 minutes.
- Remove from the water and set the jars upright.
- All the lids should pop and curl downwards within 24 hours.
- Any jars that the lid does not curve down are not sealed and should be used immediately.
- This mincemeat also freezes well if you do not wish to can it.