| 1 | Wash, core and chop unpeeled green tomatoes. |
| 2 | Grind tomatoes in a food processor, food mill or the old-fashioned way in a sausage grinder. |
| 3 | Drain through a colander lined with cheesecloth into a pan. |
| 4 | Measure juice after draining and discard. |
| 5 | Place tomatoes in a large enamel or stainless steel kettle; add a measurement of water equal to the amount of discarded tomato juice. |
| 6 | Bring mixture to a boil. |
| 7 | Remove from heat and drain mixture as above. |
| 8 | Measure juice and discard. |
| 9 | Return tomatoes to kettle, add water equal to amount of water discarded. |
| 10 | Bring to a boil and repeat draining process. |
| 11 | Return tomatoes to kettle and add amount of water equal to discarded tomato juice. |
| 12 | Wash, core and chop apples. |
| 13 | Add apples, raisins, vinegar, sugar, cinnamon, allspice, cloves and salt to tomato mixture. |
| 14 | Cook until thick (1 to 1 ?hours), stirring frequently. |
| 15 | Mixture will stick and burn quickly. |
| 16 | Ladle hot mincemeat into hot sterilized jars, leaving 1" headspace. |
| 17 | Adjust caps. |
| 18 | Process 20 minutes in boiling water bath. |
| 19 | Note: this mincemeat can be used as a pie filling for cakes, in cookies or eaten as you would jelly on biscuits, english muffins or toast. |
| 20 | It also makes a great topping for ice cream. |
| 21 | One quart of mincemeat is sufficient for a 9-inch pastry shell |
