Mincemeat Pie Filling

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