As I promised Michelle, here are a couple of recipes using green tomatoes. I received the first one from Cindy in Smyrna. She says her family loves mincemeat, but on the years they don’t get any venison, they make this one. Cindy says her family looks forward to this as a change, not a replacement for regular mincemeat.
8 quarts green tomatoes, minced
8 quarts minced, cored apples
1/2 pound beef suet
6 pounds brown sugar
1 cup distilled white vinegar
2 tablespoons salt
2 tablespoons ground cinnamon
2 tablespoons ground cloves
2 tablespoons ground allspice
2 pounds raisins
32 ounces candied mixed citrus peel (optional)
7 large orange, peeled, sectioned, and cut into bite-size
2 lemons, finely chopped
Directions: In a very large stock pot, combine green tomatoes, apples, suet (or oil), brown sugar, chopped oranges, chopped lemons, raisins, and candied peel. Season with salt, cinnamon, cloves and allspice. Cover, and cook over low heat for 3 hours. Sterilize 30 (1 pint) canning jars and lids according to manufacturer’s instructions.
Ladle filling into the sterilized jars, leaving 1/2 inch head space. Wipe the jar with a clean, damp cloth. Cover with jars with lids, and screw on jar rings.
Heat water in a hot water canner. Place jars in rack, and slowly lower jars into canner. The water should cover the jars completely, and should be hot but not boiling. Bring water to a boil, and process for 10 minutes.
4 cups shredded green tomatoes
(you can use your food processor or a grater)
4 cups white sugar
1 (6 ounce) package raspberry flavored gelatin mix
Directions: Combine tomatoes and sugar in a large saucepan and bring to a boil over medium heat. Stir and cook about 10 minutes. Add the gelatin, reduce heat to low, and simmer for 20 minutes. Spoon into hot, sterilized jars and seal; or, pour into freezer containers and freeze.
Have a great week and enjoy the harvest. Keep writing, have a great week, and we’ll talk more next time. Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
