I stripped the green tomatoes from the vines today, and as luck would have it I ended up with about 8 pounds of them. That was exactly the amount I needed to make a batch of green tomato mincemeat!
I used the same recipe as David Offutt, The Gastronomic Gardener, used in his blog post "Green Tomato & Apple Mincemeat Pie". I made a couple of changes, adding a bit more brown sugar and omitting the water that the recipe called for (it needs to be cooked until thick, it didn't need that extra liquid). I also used a mix of Granny Smith and Jonagold apples, because that's what I happened to have. After letting it simmer for three hours, I ended up with 9 1/2 pints of goodness.
Green Tomato Mincemeat
The half pint will be refrigerated and probably used for cookies this week. The recipe I plan to use is from my old Farm Journal Country Cookbook (1959-1972), Mincemeat Refrigerator Cookies. Of course, if they turn out good I'll give the recipe.