LOCATION: Recipes >> Preserving Meats >> Mincemeat 10
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Mincemeat 10
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MINCEMEAT
3 lbs. lean beef
1 qt. water
1 cup chopped dates
1 cup washed suet, finely chopped
3 1/2 lbs. apples
1 lb. seedless raisins
1 lb. white raisins
4 cup orange marmalade
2 qts. cider
2 tbls. cinnamon
1 tsp. cloves
1 tsp. nutmeg
3 tbls. salt
Simmer beef in water until tender (add more water if needed) .
Drain. Trim away bone and gristle. Put meat through food chopper,
using medium blade. Combine all ingredients in large kettle. Mix
well. Bring to a boil; reduce heat and simmer 1 1/2 hours, stirring
often. Pour at once into hot pint jars. Adjust lids. Process in
pressure canned 60 minutes at 10 pounds pressure (240F) Remove jars
from canner and complete seals unless closures are self-sealing
type. Makes about 10 pints. Store in cool, dark place.
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