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Festive Mincemeat Pie Filling
2 cup Finely chopped suet
4 lb Ground beef; OR...
4 lb Ground venison AND...
1 lb Sausage
5 qt Chopped apples
2 lb Dark seedless raisins
1 lb White raisins
2 qt Apple cider
2 tablespoon Ground cinnamon
2 tsp Ground nutmeg
5 cup Sugar
2 tablespoon Salt
Yield: About 7 quarts
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.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,000 - 8,000 ft: 14 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.
Above 1,000 ft: 15 lb.
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
