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Green Tomato Mincemeat
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3 quart jars. In a large stainless steel or enamel saucepan combine all ingredients except brandy. Bring to a boil. Simmer uncovered for 1 1/2 hours, stirring occasionally. Fill boiling water canner with water. Place 3 clean quart (1 L) mason jars in canner over high heat. Place BERNARDIN SNAP Lids in boiling water; boil 5 minutes to soften sealing compound. Remove mincemeat from heat; stir in brandy. Ladle mincemeat into a hot jar, filling to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining mincemeat. Cover canner; return water to a boil; process 15 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store jars in a cool, dark place.
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