Festive mincemeat pie filling

7 Quarts

Ingredients

Quantity Ingredient
2 cups Finely chopped suet
4 pounds Ground beef; OR... Ground venison AND... Sausage
5 quarts Chopped apples
2 pounds Dark seedless raisins
1 pounds White raisins
2 quarts Apple cider
2 tablespoons Ground cinnamon
2 teaspoons Ground nutmeg
5 cups Sugar
2 tablespoons Salt
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,000 - 8,000 ft: 14 lb.
Above 1,000 ft: 15 lb.

Directions

Yield: About 7 quarts

Procedure: Cook meat and suet in water to avoid browning. Peel, core, and quarter apples. Put meat, suet, and apples through food grinder using a medium blade. Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2.

Table 1. Recommended process time for Festive Mincemeat Pie Filling in a dial-gauge pressure canner.

Style of Pack: Hot. Jar Size: Quarts. Process Time: 90 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.

Table 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge pressure canner.

Style of Pack: Hot. Jar Size: Quarts. Process Time: 90 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 lb.

======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias

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