PENNSYLVANIA DUTCH GREEN TOMATO MINCEMEAT
A thrifty way to use up green tomatoes left on the vines after the first frost. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern methods, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
Provided by Molly53
Categories Vegetable
Time 1h
Yield 6 quarts
Number Of Ingredients 11
Steps:
- Scald and peel tomatoes.
- Put through a food chopper (or chop in a food processor) along with the lemons.
- Add sugar, raisins, salt, spices and vinegar; cook about 45 minutes over low heat, stirring frequently to prevent scorching.
- Pour into sterilized jars and seal.
Nutrition Facts : Calories 1837.5, Fat 3, SaturatedFat 0.5, Sodium 1426.7, Carbohydrate 469.4, Fiber 18.9, Sugar 419.4, Protein 16.8
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