12 sm. green tomatoes
5-6 sm. tart apples
1/2 lb. seedless raisins
2 c. brown sugar
1/4 c. vinegar
1/2 tsp. salt
1 tsp. powdered cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. powdered cloves
1/4 tsp. powdered ginger
1/2 orange
1/2 lemon

Core and quarter tomatoes and apples. Do not peel. Put both through course blade of food chopper. Combine with raisins, sugar, vinegar and spices in a large open kettle and cook 2 hours over low heat, stirring frequently.

Quarter the lemon and orange without peeling. Remove any seeds and run through fine blade of food chopper. Add to cooked mincemeat and stir well. To freeze, cool, then pack into pint containers. Recipe makes 5 pints. One pint makes one mincemeat pie.