At this time of year with one frost already passed, it's always a question of time. Do the green tomatoes have time to ripen? How long will the Indian summer last? Should we pick the green tomatoes now, wrap them in newspaper and put away in dark place to ripen slowly over the next couple months and not worry about the frost?I was plagued by these questions until I found several recipes which effectively use green tomatoes. This is a favourite because it has several benefits:
- I can use the green tomatoes now and not worry about spoilage in my closet
- I end up with an item I can use for quick Christmas baking
- The end result is healthier (no suet) than it's store-bought equivalent
- I can use the green tomatoes now and not worry about spoilage in my closet
- I end up with an item I can use for quick Christmas baking
- The end result is healthier (no suet) than it's store-bought equivalent
Green Tomato Mincemeat
Chop 8 lbs green tomatoes
Cover with water
Add 1 tbsp salt
Cook until tender. Drain.
Add:
1 cup vinegar
1 tbsp mace
1 tbsp cinnamon
1 tbsp cloves
½ cup butter
1 lb raisins (or 2 lbs if no currants)
1 lb currants
2 lbs grated apples
4 lbs brown sugar
Cook everything together for 2 hrs on stove or in roaster in oven at 350 deg for 2 hrs.
Seal in sterile jars.
Makes about 10 pints.
Cover with water
Add 1 tbsp salt
Cook until tender. Drain.
Add:
1 cup vinegar
1 tbsp mace
1 tbsp cinnamon
1 tbsp cloves
½ cup butter
1 lb raisins (or 2 lbs if no currants)
1 lb currants
2 lbs grated apples
4 lbs brown sugar
Cook everything together for 2 hrs on stove or in roaster in oven at 350 deg for 2 hrs.
Seal in sterile jars.
Makes about 10 pints.
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