MOCK MINCEMEAT

      Title: MOCK MINCEMEAT
  Categories: Preserves, Relishes, Pies, Vegetables
       Yield: 10 Quarts
  
      15 lb Green tomatoes
      15 lg Apples
       3 lb Raisins
       1 c  Cider vinegar
      12 c  Granulated sugar
       2 tb Cinnamon
       2 tb Allspice
       2 tb Cloves
       5 ts Salt
  
   Wash, core and chop unpeeled green tomatoes.  Grind tomatoes in a food
   processor, food mill or the old-fashioned way in a sausage grinder.
   Drain through a colander lined with cheesecloth into a pan. Measure
   juice after draining and discard. Place tomatoes in a large enamel or
   stainless steel kettle; add a measurement of water equal to the
   amount of discarded tomato juice. Bring mixture to a boil.  Remove
   from heat and drain mixture as above. Measure juice and discard.
   Return tomatoes to kettle, add water equal to amount of water
   discarded. Bring to a boil and repeat draining process. Return
   tomatoes to kettle and add amount of water equal to discarded tomato
   juice. Wash, core and chop apples. Add apples, raisins, vinegar,
   sugar, cinnamon, allspice, cloves and salt to tomato mixture. Cook
   until thick (1 to 1 1/2 hours), stirring frequently. Mixture will
   stick and burn quickly. Ladle hot mincemeat into hot sterilized jars,
   leaving 1" headspace. Adjust caps.  Process 20 minutes in boiling
   water bath. Note: This mincemeat can be used as a pie filling for
   cakes, in cookies or eaten as you would jelly on biscuits, English
   muffins or toast. It also makes a great topping for ice cream. One
   quart of mincemeat is sufficient for a 9-inch pastry shell.
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