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When the frost beats the ripening of some of your tomatoes, turn them into this terrific mincemeat.
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A jar or possibly 2 makes a fine gift.
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Because of low acid ingredients, this recipe must be processed in a pressure canner.
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The yield is about 10 pints.
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You'll need all the basic equipment for steam pressure canning, plus a grater and a large bowl.
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1.
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Organize and prepare ingredients, equipment, and work area.
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2.
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Sprinkle salt over tomatoes in a large bowl or possibly container, and then let stand 1 hour.
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Drain.
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3.
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Meanwhile heat water in large kettle to boiling.
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Add in tomatoes and let stand 5 min.
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Drain well.
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4.
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Combine all ingredients in large kettle and heat to boiling.
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5.
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Pour or possibly ladle warm mincemeat into warm jars to within 1 inch of tops of jars.
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Run a slim, non metal tool down along the inside of each jar to release air bubbles.
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Add in more warm liquid to within 1 inch of tops, in necessary.
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6.
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Wipe tops and threads of jars with a clean damp cloth.
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7.
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Put on lids and screw bands as manufacturer directs.
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8.
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Process at 10 lb.
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pressure for 25 min.
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Follow manufacturer's directions for your canner.
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9.
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Follow basic steps for steam pressure canning, 10 through 24.
