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