Type what you have

Ingredients

• ✓ beef suet
• green tomato
• apple
• brown sugar
• white vinegar
• orange
• candied mixed citrus peel
• raisin
• lemon
• salt
• cinnamon
• clove
• allspice

Instructions

1. 1 Combine green tomatoes, apples, brown sugar, suet (or oil), and vinegar in a large stockpot. Add oranges, candied citrus peel, raisins, and lemons; season with salt, cinnamon, cloves, and allspice. Cover; cook over low heat for 3 hours.
2. 2 Inspect 30 (pint-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack hot mincemeat into hot sterilized jars, filling to within ½ inch of tops. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a canner or large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot and let rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By April