Green Tomato Mincemeat Filling

Follow our step-by-step guide on how to make Green Tomato Mincemeat Filling.

1. Step 1

   To create a delightful batch of mincemeat, start by gathering a large stock pot and combining your minced green tomatoes, cored apples, beef suet (or your choice of oil), brown sugar, and distilled white vinegar.

2. Step 2

   Next, add in the chopped oranges and lemons, along with the raisins and any optional candied citrus peel for an extra burst of flavor.

3. Step 3

   Don’t forget to season your mixture with a pinch of salt, ground cinnamon, ground cloves, and ground allspice.

4. Step 4

   Give everything a good stir to ensure all the ingredients are well blended.

5. Step 5

   Now, cover the pot and let it simmer over low heat for about three hours.

6. Step 6

   This is the perfect time to enjoy the wonderful aromas filling your kitchen, but remember to stir occasionally to prevent sticking and to promote even cooking.

7. Step 7

   While your mincemeat is bubbling away, take a moment to prepare your canning jars.

8. Step 8

   Sterilize 30 pint-sized jars and their lids according to the manufacturer’s instructions, ensuring they are squeaky clean and ready for your delicious creation.

9. Step 9

   Once your mincemeat has cooked to perfection, it’s time to fill those jars.

10. Step 10

    Carefully ladle the warm mincemeat into the sterilized jars, leaving about half an inch of headspace at the top.

11. Step 11

    This little space is crucial for a proper seal.

12. Step 12

    Wipe the rims of the jars with a clean, damp cloth to remove any residue that could interfere with sealing.

13. Step 13

    Next, place the lids on the jars and screw on the jar rings until they are fingertip-tight—this ensures a secure fit without over-tightening.

14. Step 14

    Now, it’s time to process your jars.

15. Step 15

    In a hot water canner, heat some water and place the jars in a rack.

16. Step 16

    Gently lower the jars into the canner, making sure the water covers them completely.

17. Step 17

    The water should be hot but not boiling, creating the perfect environment for sealing.

18. Step 18

    Bring the water to a boil and let the jars process for 10 minutes.

19. Step 19

    This step is essential for sealing your mincemeat and preserving its delightful flavors.

20. Step 20

    Once the time is up, carefully remove the jars from the canner and let them cool completely.

21. Step 21

    As they cool, listen for the satisfying “pop” of the lids sealing—this is the sound of your hard work paying off! Enjoy your homemade mincemeat in pies, tarts, or as a delicious topping for your favorite dishes.

22. Step 22

    Happy canning!.