Mincemeat Pie Filling
Mincemeat Pie Filling
Mincemeat Pie Filling
Instructions
- 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
- 4 lbs ground beef or 4 lbs ground venison and 1
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 - 2 cups finely chopped suet