Lots of different green tomato recipes here that a search pulls up. But all the green tomato mincemeat recipes I know of must be are pressure canned because of the suet and all the low-acid ingredients. The BBB has one.

Dave

I should clarify, i am looking for one that does not have suet in it. Also I have done a search and found and even used some recipes (some of which I mentioned in my post) but I am looking for others.

-Robin

Last year was my first 'big' garden harvest and I had a plethora of green tomatoes. Looking for recipes to use them I came across green tomato mincemeat but the idea of using suet turned me off. I searched until I found the following recipe. All of my taste testers seemed to enjoy it.

GREEN TOMATO MINCEMEAT
Makes 9 quarts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 c green tomatoes -- cored-7 pounds
16 c apples -- cored-8 pounds
4 c raisins
2 c Currants -- or more raisins
1 c cider vinegar
2 Lemons -- seeded
2 Oranges -- seeded
6 c Sugar
2 tb Cinnamon
2 ts Nutmeg
3 ts Salt
2 pn Cloves
1 teaspoon allspice
8 tablespoons soft margarine
1 1/2 cups orange juice

1. Grind tomatoes in food grinder, discarding about 2/3 of juices.
2. Grind apples in food grinder, saving all juice.
3. Grind oranges, lemons, raisins and currants, saving all juices. Combine all ingredients in a large pot.
4. Cook slowly for about 2 hours, be careful it doesn't burn. It should be nice and thick with just a little bit of juice.
5. Ladle into hot bottles and seal. Process in boiling water bath for 15 mins.

Processing time seems awfully short on that one, especially considering the fat.

Hi Robin. I'm not generally a fan of green tomato anything; to me most green tomato recipes reflect a kind of end-of-harvest-desperation. But here's a green tomato mincemeat that does pass muster. It's been called "sinful."

Green Tomato, Apple & Pear Mincemeat

Use completely green tomatoes; they should not show white, yellow or pinkish cheeks. A pint will fill an 8-inch pie. With the addition of diced fresh apple, some nuts, a few snipped dried apricots, a dollop of rum or brandy, it will fill a 9-inch pie.

3 quarts coarsely chopped completely green tomatoes, scrubbed and trimmed of stem scars
1 Tablespoon canning and pickling salt
1 1/2 quarts diced, peeled and cored firm, tart apples, the firmer the better
1 quart diced, peeled and cored firm, slightly underripe pears
2 1/2 cups dark seedless raisins
Grated zest (no white pith) and chopped pulp of 1 large or 2 medium oranges
Grated zest of 1 1/2 large lemons
1/2 cup cider vinegar
1/2 cup undiluted frozen apple juice concentrate, thawed
3 1/2 cups (packed) light brown sugar
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 cup dark rum, preferably Jamaican

1. Stir chopped green tomatoes and salt together, then scrape into a colander and let drain for 2 hours.

2. Combine drained tomatoes with all other ingredients except the rum. Bring to a boil over medium-high heat. Lower heat and cook mincemeat, uncovered, stirring often, until thick enough to mound in a spoon. Stir often to prevent sticking at the end of cooking.

3. Stir in the rum and ladle boiling-hot inot hot, clean pint canning jars, leaving 1/2" headspace; remove air bubbles. Seal with two-piece canning lids and process BWB 30 minutes.

This comes from Helen Witty's Fancy Pantry, one of the best (if not the best) preserving books ever. I increased the BWB time by 5 minutes to reflect currant standards.

Carol

Carol, Thanks for the recipe. Now I have to decide between this one and one I found in my to try folder for a Green Tomato Jam I have that came from, "Gourmet Preserves Chez Madelaine." I already made a pasta recipe that came from the article you posted a link to. Turns out I have fewer green tomatoes that are still fully green.

Thanks as well, I think for making me desperate for yet another cookbook. I take your advice on canning books as the highest recommendation. I am 6th on the wish list for this one at paperbackswap. Now to try to forget about it so I don't go and buy it.

-Robin

Garden Girl, Thank you as well. I found some by searching online as well. However I did not liek the idea of making something without any testimonials. Both yours and Carols are more of a tested recipe. Somehow I trust posters here on Harvest more then random internet recipe sites. Thanks

-Robin.

I should have mentioned on the mincemeat that yield is 8 pints.

Witty's Fancy Pantry is an out-of-print classic from 1986. It covers a wide range of preserving processes, everything from pickled salmon to hot & spicy banana ketchup to strawberry vinegar.

There are wonderful preserves. Some of you may remember the Peach Rum Jam I posted.

Crackers like Caraway Rusks and Cream Crackers to go with cheese.

Condiments like Green-Fire Pepper Sauce and a whole section on making mustards, herb and fruit vinegars, seasoned oils like Three-Flavor Oil for Chinese Stir-Frying (one of my favorites).

I could go on and on. She's a great winter read and if you like to gift homemade goods, this book can not be excelled. Did I mention the Double Chocolate Shortbread, the Cranberry Keeping Cake, the Baked Cranberry Preserves with Cardamom, the Overstuffed Stollen, the Chocolate Butter or the White Chocolate Sauce with Toasted Hazelnuts?

Carol

I went onto yahoo search (or you could use google, etc) and typed in Green Tomato Recipes and Preserving Green Tomatoes.

One site especially seemed to have a lot of good ones you might want to check out: allrecipes.com.

I saw one I'm very enthusiastic to try this year, since it looks quicker and easier than any other I've seen so far:
Green Tomato Raspberry Jam (use your food processor and raspberry gelatin, can be made into freezer jam or done in the canner, no raspberries required--it has tons of testimonials on the website from different people who've tried it). Other recipes I saw and wrote down for later were Green Tomato Pie and Green Tomato Cake, both which had lots of positive reviews from other siteusers.

Good Luck!

I made some green tomato it was great!! nobody knew it was not raspberrys so I made more in strawberry and blackberry never thought it would taste so good
Also looked at some recipes for relish and chow-chow