Ingredients

• 8 quartss green tomatoes , minced
• 8 quartss minced , cored apples
• 6 pounds brown sugar
• 0.5 pounds beef suet
• 1 cup distilled white vinegar
• 7 large oranges , peeled, sectioned, and cut into bite-sized pieces
• 32 ounces candied mixed citrus peel , Optional
• 2 pounds raisins
• 2 lemons , finely chopped
• 2 tablespoons salt
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 2 tablespoons ground allspice

Instructions

1. 1 Combine green tomatoes, apples, brown sugar, suet (or oil), and vinegar in a large stockpot. Add oranges, candied peel, raisins, and lemons. Season with salt, cinnamon, cloves, and allspice. Cover and cook over low heat for 3 hours.
2. 2 Sterilize 30 (1-pint) canning jars and lids according to the manufacturer's instructions.
3. 3 Ladle mincemeat filling into the sterilized jars, leaving 1/2-inch head space. Wipe the jars with a clean, damp cloth. Cover the jars with the lids and screw on the rings.
4. 4 Heat water in a hot water canner. Place the jars in a rack and slowly lower the jars into the canner. The water should cover the jars completely and should be hot but not boiling. Bring water to a boil; process for 10 minutes.

Nutrition per serving