for all the folks who gave me good advice on the tomato harvest, here is my recipe for green tomato and pear mincemeat -- light and delicious. 3 qt. coarsely chopped completely green tomatoes, scrubbed & trimmed sprinkle w/1 Tablespoon non-iodized salt and put in a colander to drain for 2 hours. Meanwhile, prepare : 1 1/2 qt. diced, peeled and cored firm, tart apples 1 qt. diced, peeled, and cored firm, slightly under-ripe pears 2 1/2 c. dark seedless raisins grated zest and chopped pulp of 2 oranges grated zest of 1 1/2 large lemons 1/2 c. apple cider vinegar 1/2 c. apple concentrate (undiluted) -- ok to substitute orange juice, or cider 3 1/2 c. packed light brown sugar 2 teasp. ground cinnamon 1/2 teasp. each of ground ginger, allspice, and cloves Combine all with the drained tomatoes in a heavy pan. Bring to a boil, stirring frequently, then lower temperature and cook the mincemeat, uncovered, for about an hour, stirring often, until thickened. Be careful as it tends to scorch & stick -- stir frequently, especially at the end. Stir in 1/2 c. dark rum Ladle boiling-hot mincemeat into hot, clean pint jars, seal with new lids, leaving 1/2 inch headspace. Process in boiling water bath for 25 minutes. Best left to mellow a month before use, so make it now for Thanksgiving and Christmas!!

-- Julie Froelich (firefly1@nnex.net), September 29, 2000

Answers

My mother's trick for receipes like mincemeat or apple butter that need long slow cooking - put the pot in the oven. Be sure it's in a container with handles that won't melt. Cook for the required time at 250 or 300, stirring occasionally. This method reduces the need for continuous stirring and cuts down on the tendency to scorch and stick.

-- Evalyn Lemon (elemon@peacehealth.org), December 07, 2000.