Here are two very similar clippings from a newspaper for green tomato mincemeat that I found in a large collection, dates unknown but I believe they span a few years apart and are from the same author. I’ve typed them below along with a scanned copy of each.

Green Tomato Mincemeat

Once you have eaten a pie baked with green tomato mincemeat, you will agree you cannot tell the difference from the real mincemeat and it is much more economical.

This recipe makes four pints, enough for four small pies or two nine-inch pies. If you want to make more, we suggest you double the recipe and can or freeze it, then make the second double recipe if your family likes mince pie that well.

Chop one and one-half pints of tart apples; chop one pint of green tomatoes; cut and remove seeds before chopping. Measure three cups of sugar into mixing bowl. Add one pound of raisins, add one-fourth cup of vinegar and one cup of chopped suet. Have the butcher grind it fine.

Add one teaspoon each of salt, allspice and cloves. Place over heat and simmer until mixture is thick.

Fill jars, seal, process in hot water bath for 25 minutes. This should fill four pint jars. To freeze, allow mince meat to cool, then fill plastic containers and freeze.

Here’s the second clipping:

Next is the repeat of a recipe for making green tomato mincemeat that I gave several years ago. I failed to mark the date on the recipe in the cookbook when it appeared, so I’m not certain if we are repeating the one our reader used before. If not, it’s so close I doubt you will find any difference in taste.

CHOP 1 1/2 PINTS peeled tart apples, add 1 pint chopped green tomatoes, 2 teaspoons cinnamon, 1 teaspoon each allspice, salt and cloves. Add 1/4 cup vinegar, 3 cups sugar, 1 pound raisins and 1 cup finely chopped suet. I ask the butcher to grind the suet a second time so it will mix through the fruits and tomatoes better.

Place mixture over low heat and simmer slowly until thick. Fill 4 pint jars and seal with lids. Tighten and place in hot-water bath; process for 25 minutes. This recipe will fill four pint jars and bake four 8-inch pies.

If this will not serve enough mincemeat pies for your family, double the recipe, as I do, and use 1 1/2-pint jars, which bake 10-inch pies that last a little longer.

If planning on canning this recipe, please read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Chili Sauce

4 quarts sliced, peeled ripe tomatoes
8-10 ripe apples, peeled and chopped
4 medium chopped onions (3″)
1 1/2 cups brown sugar
2 cups (5%) white vinegar
3 tablespoons pickling spice mix (tied in a cheesecloth bag)
1 tablespoon salt
2 teaspoons paprika

Simmer all ingredients in large kettle two hours. Remove spice bag and pour mixed vegetables into hot sterilized jars. 4 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This old recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Gold Nugget Chutney

A tangy condiment that makes a thoughtful, unusual gift.

3 cans (1 lb. 4 oz.) chunk pineapple, in syrup
2 cups pitted prunes
2 cups raisins
3 tart apples, cored and chopped
2 3/4 cups cider vinegar
2 cups dark brown sugar
5 teaspoons allspice
1 teaspoon ground ginger
1 teaspoon pepper
1 teaspoon salt

Drain pineapple. Combine all ingredients, except pineapple, in large saucepan. Boil, uncovered, 30 minutes to reduce liquid, stirring occasionally. Reduce heat to medium, add pineapple and simmer 15 minutes. Drain one cup syrup with bulb syringe. Ladle into sterilized jars, seal with paraffin wax. Makes six cups. This recipe may be doubled.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Braised Dill Cucumbers

3 medium cucumbers, pared and sliced 1/8-inch thick (about 4 cups)
3/4 teaspoon salt
2 tablespoons butter
Dash of white pepper
Minced fresh dill, as much as you like

Sprinkle cucumbers with the salt; stir well and let stand 30 minutes. Turn into a colander and drain well; do not press. In a 10-inch skillet melt the butter; add the cucumbers and pepper; stir well. Cook, covered, over moderate heat and stirring several times, just until as tender as you like — 3 to 5 minutes. Stir in the dill. Makes 4 to 6 servings.

Note: The cucumbers may be prepared without pre-salting and draining. Skillet-cook them, as directed above, with the ingredients listed but with less salt. This way the cucumbers will have stronger flavor and slightly firmer texture.

This old recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Recipe for Zucchini Squash Relish and it’s delicious. You may have enough older squash still on hand to try it; if not, please tuck it away in your recipe file for next summer.

Shred 10 cups of squash, chop 1 large onion, and mix 5 tablespoons of salt through the vegetables. Allow to set overnight, next morning drain thoroughly.

Prepare 4 cups of sugar, 2 1/2 cups of vinegar, 1 teaspoon of dry mustard, 1 teaspoon of mustard seed, 1 teaspoon of tumeric.

Chop 1 red and green sweet pepper fine and add it to the squash. Then add this to the vinegar and sugar syrup, bring to a boil and simmer slowly for 3 minutes.

Fill sterilized jars and seal. If you wish to make certain the jars are well sealed, place them in a hot-water bath for 5 minutes.

Have water hot, as well as the jars used for the relish. Five minutes of boiling water should complete a tight seal.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This recipe was clipped from a newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy. Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Zucchini Relish

4 c. zucchini, peeled and ground
3 c. carrots, ground
4 1/2 c. onions, ground
1 1/2 c. green peppers, ground
1/4 c. salt
2 1/4 c. white vinegar
3/4 c. sugar
1 T. celery seed

Combine all ingredients in a large kettle. Cover and simmer 20 minutes or until vegetables are tender crisp. Pack in hot sterilized jars. Seal. Process in boiling water bath for five minutes. Makes four or five pints.

This recipe was clipped from an old newspaper and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.

Zucchini Relish

5 T. salt
12 c. zucchini, peeled and grated
4 c. onions, grated
1 large green pepper, grated
1 large red pepper, grated
2 1/2 c. vinegar
6 c. sugar
1 T. dried mustard
1 1/2 T. celery seed
3/4 T. nutmeg
3/4 tsp. turmeric
3/4 T. cornstarch

Put salt over vegetables and mix well. Let stand overnight. Rinse with cold water and drain in collander. In large kettle, mix vinegar, sugar, spices and corn starch. Cook until it starts to thicken. Add grated vegetables and mix well. Cook slowly for 30 minutes. Ladle into hot jars and seal at once.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

This is a promo recipe clipped from a magazine, likely for McCormick since its spices are a required ingredient, date unknown. Recipe is typed below along with a scanned copy.

Zucchini Pickles

5 pints thinly sliced zucchini (1 1/2-inch diameter)
2 medium onions, peeled and thinly sliced
1/4 cup salt
2 cups white vinegar
2 cups sugar
1 tablespoon McCormick/Schilling Mixed Pickling Spice
1 teaspoon McCormick/Schilling dry Mustard
1 tablespoon McCormick/Schilling Instant Minced Onion

Combine zucchini and onions. Sprinkle with salt. Cover with cold water and let stand 2 hours. Drain, rinse well and drain. Combine remaining ingredients in enameled or stainless steel kettle. Heat to boiling. Cook 5 minutes. Add zucchini and onions. Return to boil and cook 3 minutes. Remove from heat. Ladle into clean, hot, pint canning jars, leaving 1/4 inch head space at tops. Adjust lids following manufacturer’s directions. Process in boiling water bath 10 minutes. Store three weeks to allow flavor to develop.

Makes 4 pints.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.