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Title: Summer Mincemeat
Categories: Canning Penn Vegetable Fruit
Yield: 4 Quarts
| 8 | Large green tomatoes | |
| 8 | Large sour apples | |
| 1 | c | Vinegar |
| 1 | c | Molasses |
| 3 | c | Brown sugar |
| 1/2 | c | Butter |
| 1 | tb | Salt |
| 1 | lb | Seedless raisins |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
Core the tomatoes and apples, but do not peel. Put both through the food choppper and add remaining ingredients. Pour into a large kettle and mix thoroughly. Bring to a boil and keep boiling for 5 minutes. Immediately put into jars and seal. This is ready to use as a pie filling.
SOURCE: "Edna Eby Heller's Dutch Cookbook", copyright 1960
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