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Saturday, 6 October 2012

Green Tomato and Thai Eggplant Mincemeat (sans meat)

Recipe By:   Miriam Borys

Yield: 13 X 250ml jars (1 cup jars)

7 c       green tomatoes OR 3 cups green tomatoes & 4 cups of Thai eggplant
9          apples (medium size), peeled & cored
4 c       white sugar
4-6 cups dark raisins
½ cup vinegar
1 tsp. nutmeg
2 tsp. cloves
4 tsp. cinnamon
2 tsp. allspice
2 tsp. salt
1 cup water

Use a food processor to purée the tomatoes. Strain through a fine wire mesh strainer or cheesecloth to remove excess juice. Discard juice and save tomato pulp.
Peel and core apples and chop into a small diced or chop up in processor until small chunks.
Clean & remove stem from Thai eggplant. Chop into small chunks as well. No need to peel.
Add all ingredients in a large pot on the stove. Bring the mincemeat up to the boil and then simmer on low for 2 1/2 to 3 hours stirring constantly so as not to burn.

After the three hours of simmering on low and while hot, portion hot mincemeat into hot, clean and sanitized glass sealer jars. Place a hot sealing disc onto clean rim[i] and place a screw band over top of jar and tighten until resistance is met and then tighten just a bit more. RESIST THE URGE TO SCREW THE SCREW BAND UNTIL EXTREMELY TIGHT…NOT NEEDED.  
For complete canning procedures as specified by the authority on canning ‘Bernardin  Canada’ please go to their website

[i] Clean rim of jar with a dampened very clean cloth or a paper towel 

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