LOCATION: Recipes >> Preserving Meats >> Mincemeat 20
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Mincemeat 20
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Mincemeat Pie Filling
Yield: 7 Quarts
2 cups 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 Tbsp ground cinnamon
2 tsp ground nutmeg
5 cups sugar
2 Tbsp salt
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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