Reviewed: Oct. 14, 2009

My tomato plants got caught by the frost, and I was left with "tons". I used the calculator to cut it in half and got 14 pint jars. I used the suet, and added a lb. of currants.I was very, very pleased with the flavour and plan on giving some away for Xmas gifts. I have a meat grinder, and put everything through the meat chopper using a 3/8" blade. It was perfect. I boiled it the 3 hrs. and then processed in a boiling water bath. Don't be afraid to try it!

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LORNATHOMAS

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Reviewed: May 14, 2009

This is a great recipe for using up the last of your tomatoes that won't ripen by the end of the gardening season. It is great as a pie filling but we like it as a pancake, waffle,or ice cream topping too. ******You don't HAVE to add the suet to this recipe and it is still great.****** I am not opposed to adding suet,it is just my personal choice and it keeps the recipe vegan friendly.

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Can_It_Rachael

Living In: Rhinelander, Wisconsin, USA

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Reviewed: May 17, 2008

This is just like my mother's recipe which I lost! Thank you for posting so I can make mince again. I use butter instead of suet. Great way to use up green tomatoes!

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Sep. 13, 2007

My original recipe called for the tomatoes to be drained, covered with boiling water and 2-3 Tbsp pickling salt. I haven't made your recipe yet, but think the above ideas would cut down on the cooking time - makes a nice thick mincemeat.

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Nancy Jacobson

Cooking Level: Expert

Home Town: Mitchell, Ontario, Canada

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Aug. 21, 2007

Great recipe!!! Will use it again as well as pass it on to others. Thanks, April!!!

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Betta

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Reviewed: Sep. 26, 2006

What a great recipe! I had an abundance of green tomatoes and didn't want to fry all of them or let them go to waste. I love mincemeat pie and will love giving jars of mincemeat for Christmas. I scaled it back to 40 servings, and used all of the ingredients called for. I sampled it before I canned and am anxious to make a pie come Thanksgiving or Christmas. It may need a little thickening before putting in a pie as filling.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Oct. 31, 2005

This is really great! I scaled the recipe back to 4 servings to make and see if we liked. I didn't have any oranges so I put in more lemon. I used it to bake a pie and it was awesome. I plan to make more and freeze it instead of canning. I did cook uncovered for the last hour because it was really juicy.

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