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Festive Mincemeat Pie Filling


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Canning Fruits Meat Pies

Ingredients:

  • 2 c 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 tb Ground cinnamon
  • 2 ts Ground nutmeg
  • 5 c Sugar
  • 2 tb Salt

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. 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) * Meal-Master format courtesy of Karen Mintzias
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini