Tweet
Hello.
I made some green tomato mincemeat about a month ago. I was warned that the apples in the recipe would release juice and ferment and that the jars would eventually burst under the pressure.
I used this recipe:
Green Tomato Mincemeat, Mock Mincemeat, Origin of Mince Pies
I guess my question is: how long do I have before the jars burst? It's beginning to make me nervous. Should I make a steak pie and add this to it? What would you all do with fours jars of the stuff? Any good recipes for the pastry crust? Can the small pies be frozen for later in the year?
Thanks in advance,
marigold ;-)
I made some green tomato mincemeat about a month ago. I was warned that the apples in the recipe would release juice and ferment and that the jars would eventually burst under the pressure.
I used this recipe:
Green Tomato Mincemeat, Mock Mincemeat, Origin of Mince Pies
I guess my question is: how long do I have before the jars burst? It's beginning to make me nervous. Should I make a steak pie and add this to it? What would you all do with fours jars of the stuff? Any good recipes for the pastry crust? Can the small pies be frozen for later in the year?
Thanks in advance,
marigold ;-)
Comment