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.