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
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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
