3 lb. green tomatoes (12 med.)
3 lb. apples, chopped
2 lb. raisins
1 c. suet
1 c. vinegar
4 lb. brown sugar
2 tbsp. salt
2 tbsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground nutmeg

Drain the chopped tomatoes well. Measure the juice, then discard it, but add the same volume of water to the pulp. Bring the mixture to a boil, then drain. Repeat twice more this process of adding fresh water, scalding and draining. Add the other ingredients and cook the mixture until it is clear and thick.

Store in clean quart jars. It is not necessary to process in canner. The original recipe says to store in covered stone jar. Delicious mincemeat used in my family for several generations. Approximately 5 pies.