Bring to a boil and cook for twenty minutes.  Pour over the mincemeat and mix thoroughly.  Fill into crocks or jars; cover closely and set in a cool place, or fill it into all-glass jars and adjust the rubber and lid.  Seal and then place in a hot-water bath.  Process for one-half hour, at a temperature of 185 degrees Fahrenheit.  Remove and store in a cool place.  Mincemeat that has been sterilized will keep until used.

GREEN TOMATO MINCE

Place one quart of thinly sliced green tomatoes in a bowl and sprinkle with four tablespoons of salt.  Let stand for four hours, then drain and squeeze dry.  Return to the bowl and add

  One-half pound of finely chopped suet,
  Two and one-half pounds of finely chopped apples,
  One cup of finely chopped dried apricots,
  One cup of finely chopped seeded raisins,
  One cup of finely chopped peanuts,
  One cup of plum preserves,
  Two cups of molasses,
  One and one-half cups of boiled cider,
  One tablespoon of cinnamon,
  One-half teaspoon of nutmeg,
  One-half teaspoon of cloves,
  One-quarter teaspoon of allspice,
  One-half teaspoon of ginger.

Mix thoroughly and then store in the same manner as for ye olde-time mincemeat.

MINCEMEAT FOR TWO

  One-half cup of finely chopped cold cooked meat,
  Three-quarters cup of finely chopped suet,
  Six cups of finely chopped apples,
  One cup of finely chopped candied orange and lemon peel, mixed,
  One cup of seeded raisins,
  One cup of currants,
  One cup of chopped peanuts,
  One cup of chopped apricots,
  One and one-half cups of molasses,
  One cup of cider,
  Four tablespoons of vinegar,
  One tablespoon of cinnamon,
  One teaspoon of nutmeg,
  One teaspoon of allspice,
  One-half teaspoon of ginger,
  One-half teaspoon of salt.

Mix and then store in the same manner as for ye old-tyme mincemeat.

JEWISH OR KOSHER MINCEMEAT

Chop fine sufficient left-over cold cooked beef or lamb free from all fat to measure two cups.  Place in a large bowl and add

  Two quarts of finely chopped apples,
  One cup of finely chopped candied orange peel,
  One cup of finely chopped candied lemon peel,
  One cup of finely chopped citron,
  One cup of finely chopped apricots,
  Two cups each of seedless raisins and currants,
  One cup of finely chopped shelled almonds,
  One cup of corn oil,
  One and one-half tablespoons of cinnamon,
  One teaspoon of cloves,
  One teaspoon of nutmeg,
  One teaspoon of allspice,
  One-half teaspoon of ginger,
  One teaspoon of salt.

Now place in a saucepan

  One quart of cider. 
  One pound of brown sugar,
  One cup of molasses.