Actually, this is almost the way current store bought mincemeat is produced. Most commercially canned or dried mincmeat is made very simiilar. Many also use brandy ad rum flavorings too for more kick to teh boozy flavor. The mince meat today usually hs no real meat in it..

I am glad you came to ask before you canned tnis. I can see you are concerned about your safety.
I would like to highly encourage you not to use recipes from sources like that. They have no idea of what is safe and what is not.
The Ball Blue Book has a green tomato mincemeat recipe. It does have suet, too.
It is processed for 90 min. in a pressure canner.

Thank you. This may be good though made in a one portion size to be used immediately baked in a pie crust, and forget about it being canned. It didn't look quite right and that is why I asked here. I will check out the recipe in the BBB, hadn't thought to look there, so, thanks!

Yes, there are a lot of untested and unsafe recipes out there. I'm always wary of them.

Nancy

Personally, I would feel quite comfortable canning that. The ingredients are high-acid (especially the green tomatoes), there's no meat or oil and there's additional acid with the vinegar.

The only issue is the density and a processing time sufficient to assure adequate heat-penetration.

Nevertheless, it's always better to use a tested recipe and have the assurance of safety. The Ball Complete Book of Home Preserving offers a Brandied Fruit Mincemeat recipe that sounds excellent. It includes apples, cranberries, raisins, currants, figs, ground oranges and lemons, mixed candied peel, apple cider, brandy, sherry and spices. Quite the luxury item! It would make wonderful pies and gifts.

Carol

Ball also has one made with pears, no meat and it is good which use a hot water bath.