Green Tomato Mincemeat

14 Aug

1 gal. green tomatoes
4 lbs. brown sugar
1 T. salt
1 T. cloves
1 T. cinnamon
1 c. vinegar
2 lbs. raisins
6 tart apples

Grind tomatoes, and drain juice. Add equal amount of water (equal to the drained juice) to the tomatoes. Add ingredients, except apples, in large pan and cook slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking. Add apples just before removing. Makes 9 qts.
To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.
To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.

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