Monday, July 30, 2007

Make this now, and preserve it for Thanksgiving.

Green Tomato Mincemeat

6 c. green tomatoes (should be in your garden now)
6 c. apples (The original recipe called for Granny Smith, but Lodi is an excellent substitute and is in season right now.)
2 c. dried cherries (from Traverse City, order online from
1 c. golden raisins )
½ c. apple cider vinegar
1 t. lemon zest
1 t. orange zest
1 T. cinnamon
1 t. nutmeg
1 ½ t. salt
1 t. ground cloves
4 T. butter
3 c. sugar

Core and section green tomatoes and apples. Chop in food processor.
Add all other ingredients; bring to boil; cook over low heat for 1 ½-2 hours.
Place in four pint or two quart canning jars. Hot water process in canner for 25 minutes.
When ready to use in pie, place in prepared pie crust, if desired add ½ cup toasted walnuts and/or ¼ cup brandy. Top with second crust.
Bake in 400° oven until brown.
(Note: Recipe for canned mincemeat can be halved or doubled. It doesn't have to be canned even especially if you're making a smaller amount. It will keep in the refrigerator for several weeks.)

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