Great Recipe for 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.

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