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PREPARATION:Combine all ingredients in a large heavy pan. (Omit cloves if you plan
to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking.
To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place. To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly. Makes about 5 to 6 quarts of green tomato mincemeat.
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