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Green Tomato Mincemeat
3 quart jars

8 cups green tomatoes cored, finely chopped
4 cups apples cored, finely chopped
2 cups raisins
1 cup currants
1/2 cup mixed glace peel
1/4 cup candied orange peel
2 tsp cinnamon
1 tsp salt
1 tsp cloves
1/2 tsp allspice
1 cup brown sugar
1 1/2 cups white sugar
1 cup apple juice
1/3 cup cider vinegar
2 tbsp lemon juice
1/2 cup peach brandy

In a large stainless steel or enamel saucepan combine all ingredients
except brandy. Bring to a boil. Simmer uncovered for 1 1/2 hours,
stirring occasionally.

Fill boiling water canner with water. Place 3 clean quart (1 L)
mason jars in canner over high heat.

Place BERNARDIN SNAP Lids in boiling water; boil 5 minutes to soften
sealing compound.

Remove mincemeat from heat; stir in brandy.

Ladle mincemeat into a hot jar, filling to within 1/2 inch (1 cm)
of top rim (head space). Remove air bubbles by sliding rubber
spatula between glass and food; readjust head space to 1/2 inch (1
cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap
Lid on jar; apply screw band just until fingertip tight. Place jar
in canner. Repeat for remaining mincemeat.

Cover canner; return water to a boil; process 15 minutes at altitudes
up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals.
(Sealed lids curve downward.) Remove screw bands; store separately.
Wipe jars, label and store jars in a cool, dark place.


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