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Ingredientes
- 2 quart cored and minced green tomatoes about 20 small
- 1 Tbsp. salt
- 1 x orange grate peel, chop pulp
- 2 1/2 quart minced peeled apples about 12 medium
- 1 lb seedless raisins
- 1 1/2 c. minced suet (about 6 ounce)
- 3 1/2 c. firmly packed brown sugar
- 1/2 c. vinegar
- 2 tsp grnd cinnamon
- 1 tsp grnd nutmeg
- 1 tsp grnd cloves
- 1/2 tsp grnd ginger
Direcciones
- When the frost beats the ripening of some of your tomatoes, turn them into this terrific mincemeat. A jar or possibly 2 makes a fine gift. Because of low acid ingredients, this recipe must be processed in a pressure canner. The yield is about 10 pints. You'll need all the basic equipment for steam pressure canning, plus a grater and a large bowl.
- 1. Organize and prepare ingredients, equipment, and work area.
- 2. Sprinkle salt over tomatoes in a large bowl or possibly container, and then let stand 1 hour. Drain.
- 3. Meanwhile heat water in large kettle to boiling. Add in tomatoes and let stand 5 min. Drain well.
- 4. Combine all ingredients in large kettle and heat to boiling.
- 5. Pour or possibly ladle warm mincemeat into warm jars to within 1 inch of tops of jars. Run a slim, non metal tool down along the inside of each jar to release air bubbles. Add in more warm liquid to within 1 inch of tops, in necessary.
- 6. Wipe tops and threads of jars with a clean damp cloth.
- 7. Put on lids and screw bands as manufacturer directs.
- 8. Process at 10 lb. pressure for 25 min. Follow manufacturer's directions for your canner.
- 9. Follow basic steps for steam pressure canning, 10 through 24.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 10 servings | |
| Calories 778 | |
| Calories from Fat 305 | 39% |
| Total Fat 33.81g | 42% |
| Saturated Fat 18.68g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 728mg | 30% |
| Potassium 539mg | 15% |
| Total Carbs 123.08g | 33% |
| Dietary Fiber 3.2g | 11% |
| Sugars 110.24g | 73% |
| Protein 2.3g | 4% |
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