| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Grains |
|
Pies, Fruits, Meats, Canning |
7 |
Quarts |
INGREDIENTS
| 2 |
c |
Finely chopped suet |
| 4 |
lb |
Ground beef; OR… Ground venison AND… 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 |
|
|
2,001 – 4,000 ft: 12 lb. |
|
|
4,001 – 6,000 ft: 13 lb. |
|
|
6,000 – 8,000 ft: 14 lb. |
|
|
Above 1,000 ft: 15 lb. |
INSTRUCTIONS
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.
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.
======================================================= ===== * 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
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