Recipe Mincemeat pie filling ... canning recipe

Selecting, Preparing and Canning Meat

Festive 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

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Cook suet and meat 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 stockpot, and simmer 1 hour or until slightly thickened. Stir often. Fill jars with mixture without delay, leaving 1-inch headspace. Adjust lids and process 90 minutes at 10 pounds. (15 pounds if above 1000 ft elevation.)