For a richer flavor, consider adding a splash of brandy or rum to the mincemeat during the last 30 minutes of cooking. Be sure to use a high-quality candied citrus peel for the best taste and texture. If you prefer a smoother consistency, you can pulse the cooked mincemeat in a food processor before canning. This is especially helpful if you're using it for fillings that require a finer texture. Always use new lids for canning to ensure a proper seal. Properly sealed and processed jars of mincemeat can be stored in a cool, dark place for up to a year.
Green Tomato Mincemeat
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PREP TIME45 mins
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COOK TIME3 hrs
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TOTAL TIME4 hrs 45 mins
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SERVING120 People
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VIEWS73
Transform the tartness of green tomatoes into a deeply flavorful and festive mincemeat. This recipe, yielding approximately 30 pints, is perfect for creating a range of heartwarming treats, from classic pies to innovative muffins and cakes. A time-honored method to preserve the garden's bounty.
Ingridients
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Nutrition
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Carbohydrate42 g
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Cholesterol1 mg
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Fiber2 g
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Protein1 g
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Saturated Fat1 g
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Sodium126 mg
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Sugar32 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 20 mins In a very large, heavy-bottomed stock pot, combine the minced green tomatoes, apples, suet (or shortening), brown sugar, vinegar, chopped oranges, chopped lemons, raisins, and candied peel. Season generously with salt, cinnamon, cloves, and allspice. (Prep: 20 minutes)
02 Step
Recipe View 3 hrs Cover the pot tightly and cook over low heat, stirring occasionally to prevent sticking, for approximately 3 hours, or until the mixture has thickened and the fruits are tender. (Cook: 3 hours)
03 Step
Recipe View 30 mins While the mincemeat simmers, prepare your canning jars. Sterilize 30 (1-pint) canning jars and lids according to the manufacturer's instructions. Keep the jars hot until ready to fill. (Prep & Sterilize: 30 minutes)
04 Step
Recipe View 30 mins Ladle the hot mincemeat filling into the sterilized jars, leaving 1/2 inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. (Fill: 30 minutes)
05 Step
Recipe View 10 mins Carefully place the sterilized lids on the jars and screw on the jar rings until they are fingertip tight – not too loose, not too tight. (Seal: 10 minutes)
06 Step
Recipe View 15 mins Process the jars in a boiling water bath canner. Heat water in the canner until it reaches a simmer. Gently lower the filled jars into the canner using a jar lifter. Ensure the water covers the jars by at least 1 inch; add more boiling water if necessary. (Canning prep: 15 minutes)
07 Step
Recipe View 10 mins Bring the water in the canner to a rolling boil and process the jars for 10 minutes to ensure proper sealing. (Process: 10 minutes)
08 Step
Recipe View 12 hrs After processing, turn off the heat and carefully remove the jars from the canner using the jar lifter. Place the jars on a towel-lined surface, leaving space between them to allow for air circulation. Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound, indicating that they have sealed properly. (Cooling: 12-24 hours)
09 Step
Recipe View Check the seals of the jars by pressing down on the center of each lid. If the lid does not flex or move, it is sealed. If a lid flexes, it is not sealed and should be reprocessed with a new lid, or refrigerated and used promptly.
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Please Rate
Jamey Sauer
Jun 15, 2025I've been making this recipe for years, and it's always a hit. I love the combination of sweet and tart flavors. The addition of brandy at the end really elevates it!" - David L.
Emerald Jakubowski
Mar 7, 2025This recipe is a game-changer! I always had so many green tomatoes at the end of the season, and this is the perfect way to use them. The mincemeat is delicious in pies and even spread on toast!" - Emily R.
Breanne Haley
Dec 3, 2024The instructions were very clear and easy to follow, even for someone who's new to canning. My first batch turned out perfectly!" - Sarah M.