Pennsylvania Dutch Green Tomato Mincemeat |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A thrifty way to use up green tomatoes left on the vines after the first frost. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. Ingredients:
8 quarts green tomatoes |
2 lemons |
4 lbs brown sugar |
2 lbs raisins or 2 lbs sultanas |
1 tablespoon salt |
2 teaspoons ground cloves |
1 teaspoon allspice |
1 tablespoon cinnamon |
1 teaspoon ground ginger |
1/2 teaspoon mace |
1 cup vinegar |
Directions:
1. Scald and peel tomatoes.
2. Put through a food chopper (or chop in a food processor) along with the lemons.
3. Add sugar, raisins, salt, spices and vinegar; cook about 45 minutes over low heat, stirring frequently to prevent scorching.
4. Pour into sterilized jars and seal.
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