2 1/2 qt. cored, chopped green tomatoes 1 tbsp. salt 1 orange 12 med. apples, pared & chopped 16 oz. seedless raisins 6 oz. chopped beef suet 1 tsp. nutmeg 3 1/2 c. firm packed dark brown sugar 1 tsp. ground cloves 1/2 tsp. ground ginger
In a large nonmetallic bowl or pot, sprinkle salt over tomatoes. Cover and let stand at room temperature for 1 hour; drain. Cover tomatoes with boiling water. Let stand 5 minutes, then drain well. Grate orange peel, then chop orange sections.
In a nonmetallic pot, combine orange peel and sections with tomatoes and all remaining ingredients. Bring to boil, stirring occasionally.
Have 10 sterilized pint canning jars. Immediately spoon mincemeat into jars, leaving an inch head space. Place lids on jars, tighten rings firmly. Process in pressure canner at 10 pound pressure for 25 minutes. Use as a pie or pastry filling or relish