As promised we are posting the Green Tomato Mincemeat recipe we made this year. We had LOTS of green ones this year because of some nutrient deficiencies in the soil. Thankfully there are ways to turn those green beauties into yummyness! Also adding a Mincemeat Cookie recipe below, it's great made with this mincemeat!
Green Tomato Mincemeat
(adapted from the Blue Book Guide to Preserving 2009)
2 1/2 quarts chopped green tomatoes
1 T. salt
2 quarts chopped, peeled, and cored apples
3 1/2 cups brown sugar
1 1/2 cups chopped suet
1 lb. raisins
2/3 cup chopped orange pulp
3 T. grated orange peel
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1/2 cup vinegar
Place chopped tomatoes in a large bowl, sprinkle with salt and let stand for 1 hour. While waiting add the rest of the ingredients to a large pot. (We doubled this recipe so we used a large stock pot.) After 1 hour is up rinse and drain the tomatoes then cover with boiling water. Let stand for 5 minutes and then drain again. Add the tomatoes to the pot and bring to a boil. Reduce the heat and simmer for 30 minutes to 1 hour or until everything is soft. Ladle the hot mincemeat into jars, screw on lids and bands and process in a pressure cooker for 1 hour and 30 minutes.
1 1/2 cups sugar (we used Sucanat, brown sugar would be good too)
3/4 cup butter (softened)
2 cups green tomato mincemeat (or other prepared mincemeat)
1 tsp. vanilla
3 1/4 cups flour (we used white whole wheat)
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
Beat butter and sugar together until throughly combined. Add eggs and beat well. Mix in mincemeat and vanilla. In a separate bowl combine dry ingredients and whisk to combine. Add dry ingriedents to wet and mix well. Drop cookies onto a cookies sheet (we used the Pampered Chef cookie scoop and it made 3 doz.) Bake at 375 degrees for about 10 minutes.
These reminded us of old fashioned hermit cookies! Soft and very tasty!!! Sorry no photo... they were gone before we knew it!