Chop tomatoes, apples, raisins. Add salt and brown sugar.
Mix well. Combine vinegar and spices. Add and simmer 2
hours in large, uncovered pot. Add suet or butter. Stir. Put
in sealers and process 30 minutes in boiling water bath.

GREEN TOMATO MINCEMEAT (2)

9 pounds green tomatoes
16 very large apples
1/2 pound chopped suet

pounds seedless raisins

pounds currants

pounds brown sugar

cup vinegar

tablespoons salt

tablespoon cinnamon

tablespoon cloves

tablespoon ginger

tablespoon nutmeg
Put tomatoes through meat chopper. Cover with cold
water. Boil 20 minutes. Drain thoroughly. Put rest of fruit
through food chopper. Add fruit, vinegar and salt to tomatoes
and cook gently for 2 hours. Add spices during the last few
minutes of cooking time. Seal jars. Process 30 minutes in
boiling water bath.

RPE Or OD

GREEN TOMATO MINCEMEAT (3)

10 cups prepared green tomatoes

6 cups lightly packed brown sugar

4 cups seedless raisins, washed and drained
2 cups chopped mixed peel or citron

1 teaspoon cloves

1/2 cup shortening
2/3 cup vinegar

4 teaspoons Salt
1 teaspoon grated nutmeg
2 teaspoons cinnamon

2/3 cup grape juice

Wash tomatoes, remove stem ends, cut into quarters
and put through food chopper, using coarse blade. Use enough
tomatoes to make 10 cups. Drain thoroughly. Cover with cold
water and heat to a boil. Remove from heat and let stand 1/2
hour. Drain again. Add rest of ingredients. Combine well.
Cook slowly, stirring occasionally, until thickened. Add grape
juice. Bring to boiland boil 2minutes. Pour into hot jars and
seal, Process 30 minutes in boiling water bath.

PICKLED GREEN CHILIES
Cover hot green chilies with strong brine. Stand 2 days.
Drain. Boil vinegar (enoughto cover chilies) and mixed spices,
to taste. Cool. Pour over chilies and seal in hot, sterilized
jars. (Nasturtium seeds can be done the same way.)

FRENCH MUSTARD
1/2 cup vinegar
3/4 teaspoon salt

3/4 cup water
Pinch of celery seed
1 teaspoon whole spice (tied in a bag)

1/4 cup corn syrup
Heat together in top of double boiler. Make a paste of:
11/2 heaping teaspoons dry mustard

1 tablespoon flour
1 teaspoon turmeric
1 tablespoon cornstarch

Simmer gently for 1/2 hour. Seal in hot, sterilized jars.

CHOW CHOW
10 pounds green tomatoes
41/2 pounds white sugar

cup Salt

tablespoons black pepper

tablespoons whole spices tied in a bag

pounds onions

pints vinegar
Wash tomatoes and onions; cut in small pieces. Sprinkle
with salt and let stand under a weight overnight. Drain well.
Add other ingredients. Bring to a boil and simmer until soft.
Seal in sterilized jars.

or ON FH

PUERTO RICO PICKLES
pounds small green tomatoes
cans Sliced pineapple, drained
cup pineapple juice
pounds sugar
cup honey
cups vinegar
(6-inch) stick cinnamon
tablespoon whole allspice
tablespoon whole cloves
tablespoons yellow mustard seed
Few blades mace

Wash, dry andcut tomatoes into thick slices. Cut pineapple
into thinner slices. Place inlargebowl. Combine sugar, honey,
vinegar and spices tied in a bag. Bring this slowly to boiling
point, stirring occasionally. Pour over tomatoes and pineapple.
Let stand for 24 hours. Drain off liquid. Bring to a boil.
Cover fruit again. Discard spice bag.

Bring to a boil and simmer slowly until tomatoes are
clear, about 1 hour. Transfer fruit to hot, sterilized jars.
Boil down syrup until thick, then pouroverfruit. Seal. (These
pickles improve with storage and are excellent if left for one
season.)

NOrrere Pee DD ©

FRUIT CATSUP

3 pears, peeled and chopped
6 onions, chopped
20 green tomatoes (or half and half, green and red)
1 pint vinegar
Salt to taste
3 peaches, peeled and chopped
2 small bunches celery, sliced thin
1 red pepper, seeded and chopped
3 cups sugar
1 ounce mixed spices

Slice tomatoes and combine ingredients. Boil 2 hours
or until thick. Seal in hot, sterilized jars.

SWEET RED PEPPER CATSUP
Coarsely chop seeded, sweet red peppers. Place in
enamel pot and cover with cider vinegar. Cook slowly for
4 hours over low heat, stirring often, until peppers fall into
pieces. Press through sieve and seal the thickened catsup in
hot, sterilized jars.
This catsup has a scarlet color and keeps for months.

SLICED GREEN TOMATO PICKLES

quarts green tomatoes, sliced

quarts vinegar

cup salt

quart water

teaspoon mace

tablespoons cinnamon

tablespoon cloves

pounds brown sugar
Sprinkle tomatoes with salt and let stand overnight. In
the morning, half cover with boiling water and boil for 15
minutes. Drain. Add vinegar, water, spice, sugar. Boil 10
minutes. Seal in hot, sterilized jars.

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