By Steven Biggs
Great Recipe the Fall Glut of Green Tomatoes
Before the first fall frost, I pick ALL of the green tomatoes in our garden.
Then I sort them:
Those that are mostly sized up and will ripen well indoors (find out more about ripening green tomatoes indoors)
Those that are damaged and need to be watched closely as I ripen them…in case they begin to spoil
Those that are nowhere near the final size, and don’t have good prospects for ripening
It’s those last ones, that are small and likely won’t ripen into anything worth eating, that are great candidates for making into green tomato mincemeat.
The annual glut of green tomatoes, ready to be sorted. Those that are quite undersized are great candidates for green tomato mincemeat.
Our family friend Cathy gave me this green tomato mincemeat recipe. It’s a great way to use up undersized green tomatoes that likely won’t ripen. The green tomato is the filler in this recipe.
Ingredients
11-quart basket of green tomatoes, finely ground
20 apples, finely chopped
1 ½ lbs. raisins
2 lbs. dried currants (dried currants—not red or black currants, which are different)
1 lb. mixed peel
5 lbs. white sugar
1 cup suet, finely ground
2 tsp. ground cinnamon
2 tsp. ground clove
2 tsp. ground nutmeg
2 tsp. salt
Making the Mincemeat
Cover the ground green tomato with boiling water, and leave for 10 minutes.
Pour off water and repeat.
Drain.
Add the rest of the ingredients.
Boil slowly for a couple of hours.