Pennsylvania Dutch Green Tomato Mincemeat

Molly53's Note:

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. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Yield: 6 quarts

• 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
• ½ 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.