Mincemeat Pie Filling

Mincemeat Pie Filling

Prep Time: 0

Yield: 0

Mincemeat Pie Filling

Ingredients

Instructions

  1. 2 cups finely chopped suet
    4 lbs ground beef or 4 lbs ground venison and 1
    lb sausage
    5 qts chopped apples
    2 lbs dark seedless raisins
    1 lb white raisins
    2 qts apple cider
    2 tbsp ground cinnamon
    2 tsp ground nutmeg
    5 cups sugar
    2 tbsp salt


    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.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,000 - 8,000 ft
    Hot Quarts 90 min 11 lb 12 lb 13 lb 14 lb


    Table 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge pressure canner.
    Canner Pressure (PSI) at Altitudes of
    Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
    Hot Quarts 90 min 10 lb 15 lb
http://www.culinarycafe.com/2009/08/17/Mincemeat-Pie-Filling/