Mixed fruit pie filling?

NCHFP has a green tomato "mincemeat" recipe. Bit that's not it?

Here is a link that might be useful: Green Tomato pie filling

I think there might be a recipe in the Ball Blue Book for a fruit mincemeat (with no meat) but I'm not at home so can't check.

Rodney

The pear mincemeat recipe is in this discussion for one. Search pulls up a couple of other possible recipes.

Dave

used to be called 'mock' mincemeat, if no actual meat. My grandmother used to make green tomato mincemeat at the end of the garden season.

Nancy, I use one from my old Farm Journal canning book, and I think it's the same as the one on Dave's thread. I got it from another Nancy, wizardnm, and loved it, and then found that I'd had the book all along, LOL.

Since my Jeep has a dead battery and I'm waiting for the tow truck for a jump, I looked it up, here it is:

Old-Time Pear Mincemeat

From: Freezing & Canning Cookbook, Prized Recipes from the Farms of America, Edited by Nell B. Nichols, Farm Journal, Inc.

7 lbs. ripe Bartlett pears
1 lemon
2 (1 lb.) pkgs. seedless raisins
6 3/4 c. sugar
1 c. vinegar
1 T. cloves
1 T. cinnamon
1 T. nutmeg
1 T. allspice
1 tsp. ginger

Core and quarter pears.

Cut lemon into quarters, removing seeds.

Put pears, lemon and raisins through food chopper.

Combine remaining ingredients in large kettle. Add chopped fruit mixture. Bring to a boil over medium heat; simmer 40 minutes.

Pack at once in hot pint jars. Adjust lids. Process in boiling water bath (212F.) 25 minutes.

Remove jars from canner and complete seals unless closures are self-sealing type. Makes 9 pints.

Annie

This post was edited by annie1992 on Wed, Oct 15, 14 at 11:58

Yum, thanks Annie_1992! That's it!
Nancy

Nancy, I like this stuff a lot, although I'm not a fan of "traditional" mincemeat. It makes a very nice tart filling and the kids love it in homemade "pop tarts". I like to stir it into oatmeal.

Pears seem to be getting more and more difficult to find, though, I'm definitely going to have to plant a couple of trees in the spring and get myself started!

Annie

The recipe annie posted is the same as the Pear Mincemeat recipe in the Ball Blue Book. I've made it several times and like the recipe a lot. I've made other recipes with more ingredients, but this simple version is the best. I find mincemeat pie so rich that I can only eat a tiny sliver of pie. I started making mincemeat tarts instead. Also mincemeat bars. Yum yum.

Jill in Texas