How To make Green Tomato Minced Meat Pie

Making: Green tomato mincemeat (And breakfast bar)

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GREEN TOMATO MINCEMEAT:
3 cups chopped apples, peeled and cored
2 cups chopped green tomatoes
2 cups raisins
2 cups brown sugar
1 cube butter
1/4 cup white vinegar
1 orange {grated rind {chopped segments
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon salt

mix all ingredients together in pot bring to boil at medium high, then simmer on low till thick; about 2-3 hours

Optional: if processing hot water bath for 25 minutes


FRUIT BREAKFAST BAR:
-CRUST:
1 1/2 cup whole wheat flour
1 1/2 cup rolled oats
1 cup brown sugar
1 1/2 cubes melted butter
1/2 teaspoon cinnamon
1/4 teaspoon baking soda

Mix dry ingredients, add melted butter and mix, keep separate 1 1/2 cups of crumb topping, press remaining into oiled/greased/sprayed 13X9 pan, spread 2 cups cooked fruit, and top with reserved crumbs. Bake @350 for 25 minutes



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How to Make GREEN TOMATO PIE - Recipe & Why - with PREPSTEADERS.com

Here is the original Recipe by Travis Milton of Comfort in Richmond, West Virginia:



For Cast iron Skillet:


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Green Tomato Relish | Southern Chow Chow Relish | Canning Recipes

One of my favorite recipes to cook with end of the season green tomatoes is Southern Chow Chow Relish. It is a favorite among folks who live in the southern United States. Chow Chow is a great condiment. It tastes great with hot dogs, hamburgers, veggie burgers, pulled pork, pinto beans, and especially black-eyed peas. To be quite honest, it is hard not eating Chow Chow directly out of the jar.

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SOUTHERN CHOW CHOW RELISH
5 -6 green tomatoes: firm, medium sized, and chopped
1 each red, yellow, and orange bell pepper, seeded and chopped
2 medium onions, chopped
2 jalapeno peppers, seeded and chopped (adding seeds to relish are optional)
1/2 head cauliflower, florets and a few stems, cored and chopped
1 small head of cabbage, cored and chopped or shredded
1/3 cup canning & pickling salt
2 1/2 cups sugar
2 Tbsp whole black peppercorns
1 - 2 tsp red pepper flakes
3 bay leaves, medium sized
2 tsp mustard seed
4 tsp dry mustard
4 tsp celery seed
2 tsp turmeric
1/2 tsp ginger
1 tsp ground cinnamon
1 tsp ground cloves
2 1/2 cups apple cider vinegar (5% acidity)
2 1/2 cups distilled white vinegar (5% acidity)

This recipe requires patience. When I prepare and cook Chow Chow it is a three-day process from beginning to end. Day 1 is prep day. I wash, chop, and salt the vegetables. The salted vegetables are put in the refrigerator overnight, so water is drawn out of them. Day 2 requires draining and rinsing salt from vegetables and cooking vegetables in vinegar and dry spices. Day 2 is also canning day. Day 3 is wait day. Once the vegetables are canned, they need a minimum of 24 hours so the flavors can develop and so sealing of the canning jars finish sealing. To be safe, DO NOT open Chow Chow until after Day 3. Yeah, it takes some time to make but it's worth it. Plus, you will have a little left in the pot after cooking if you want to immediately taste it or use it as a topping.

Day 1
1. Chop all of the vegetables: green tomatoes, bell peppers, onions, jalapeno peppers (add seeds, optional), cauliflower, and cabbage to the size that you like to eat. I prefer to chop the vegetables to a medium-small size.
2. Place all of the chopped vegetables in a nonreactive (glass or stainless steel) bowl and sprinkle with canning & pickling salt. Mix the salt into the vegetables by tossing with your hands. Place in the refrigerator for a minimum of 4 -6 hours. I refrigerate the vegetables overnight. Before refrigerating, cover bowl with aluminum foil.
Day 2
3. Remove vegetables from refrigerator. In batches, drain and rinse them. After rinsing, allow each batch to sit for 10 minutes to air dry a little. Place air dried vegetables in a bowl large enough to hold them. Set to the side.
4. As you are working on draining and rinsing the vegetables, sanitize the canning jars and canning utensils. Once sanitized, place them on a clean, sanitized surface. I use a clean dishcloth.
5. Place all of your dried spices in a bowl and measure out the vinegar. Place a large pot over medium heat. Add the dry ingredients, allowing them to toast for about 1 - 1 1/2 minutes. Stir constantly.
6. Pour in vinegar and stir to combine. Raise temperature to high and continue stirring until sugar completely dissolves. Once the vinegar-spice mixture starts to boil, pour in the vegetables. Stir to combine. Allow the Chow Chow to reach a boil, stir it, and lower the heat to a simmer. Allow it to simmer for 10 minutes.
7. Hopefully by this time all of the canning materials are sanitized and ready to fill. Once the Chow Chow has simmered for 10 minutes turn off the heat and stir. Remove bay leaves.
8. Fill each canning jar to the bottom of the canning funnel. Make sure to have enough Chow Chow juice in each jar. The juice should be level with the vegetables. Cover jars and place in a hot boiling canning bath for the amount of time needed for the appropriately sized canning jar. Take jars out of bath and place back on sterilized surface. Allow jars to rest.
Day 3
9. DO NOT TOUCH JARS. Allow jars to finish sealing. At this time the flavor will deepen. Have patience. Refrigerate after opening.

So, the next time you have green tomatoes and want to eat them another way, other than frying, give this recipe a try. Once you try it, you will make enough to keep stocked until the following tomato season.

With one foot in the kitchen while the other foot is in the garden,
Dana

Music Attribution:
1. Fender Bender by Bad Snacks (YouTube free music library, attribution not required)
2. Anywhen You Say by Cheel (YouTube free music library, attribution not required)
3. Take It Slow by SefChol (YouTube free music library, attribution not required)

Green Tomato Pie

This recipe was handed down by generation. My grandma Maddocks (dad's mom) passed this to my mom as it was a favorite pie in the fall for my dad. You can use any favorite apple pie recipe. My husband found a recipe in the book shown in this video for Raw Vanilla Bean Ice Cream. WOW!!! Soooooo very good!! I hope you enjoy this and use up some of the tomatoes before they go south for the winter months!!
Huggs
Dea

Green Tomatoe Mincemeat

Here is the recipe as I first used it. It is very forgiving so you can change it up as you learn to do the original one. Try it once before you make major changes though.
3 cup green tomatoes
3 cups apples (any type except delicious) they leave an aftertaste.
2 cups packed Brown sugar or Brown sugar splenda.
1/2 cup vinegar. cider or white, I prefer the taste with white.
1/2 tsp cinnamon. I use a bit more.up to 1 tbsp.
1/4 cloves and nutmeg. I use 1/2 tsp allspice and leave out the cloves.
1/4 tsp salt. sometimes I leave it out since I forget it.
1/2 cup butter or margarine. either works well.
1 1/2 cups raisins dark or golden are both fine or mix them.
chop and drain the tomatoes discard the juice.
add the ingredients except the butter and raisins.
slowly bring to a boil and then simmer for 2 hours.
add the raisins and simmer for 1 hour longer.
Add the butter and remove from the heat.
Mix well and put into canning jars and water bath can it for 20 min for 599 ml or pint jars. time is the same. 25 min for litres or quarts.

If you have more apples than green tomatoes use them in place of the tomatoes. If you love raisins add a few more. It will just be a drier end product which is not bad.
I had to cook mine an hour longer as it was too wet. It will thicken up in the jars though.
Just a tip if you want to make this sugar free go ahead. I forgot the sugar in my last batch and when Don tasted it he said it was great.
really the raisins and apples add so much sweetness sugar is not missed. But use dark raisins if you do this or your mincemeat will be really light coloured and will look more like a relish.

Green Tomato Pie Filling - it's so good!

Green tomato pie filling is one of my favorites. It's terrific to make little tarts with. My friend Ann came over to learn about canning and we had a great time making this! By the way, I didn't use the rack because it's too small. I need to get another one and hook them together to make it big enough.
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