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Recipe Mincemeat pie filling ... canning recipe

Discussion in 'Recipes' started by tacmotusn, Jan 31, 2011.

  1. tacmotusn

    tacmotusn Mosquito Sailor Site Supporter+

    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.)
    Garand69 likes this.
  2. Brokor

    Brokor Live Free or Cry Moderator Site Supporter+++ Founding Member

    I love your canning recipes, Tac. Keep them coming!
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