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festive mincemeat pie filling

  • 7servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B3, B6, B12, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups Finely chopped suet

  2. 4 pounds Ground beef; OR... Ground venison AND... Sausage

  3. 5 quarts Chopped apples

  4. 2 pounds Dark seedless raisins

  5. 1 pounds White raisins

  6. 2 quarts Apple cider

  7. 2 tablespoons Ground cinnamon

  8. 2 teaspoons Ground nutmeg

  9. 5 cups Sugar

  10. 2 tablespoons Salt

  11. 2,001 - 4,000 ft:

  12. 12 lb.

  13. 4,001 - 6,000 ft:

  14. 13 lb.

  15. 6,000 - 8,000 ft:

  16. 14 lb.

  17. 1,000 ft:

  18. 15 lb.

Instructions Jump to Ingredients ↑

  1. 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. 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. == == * USDA Agriculture Information Bulletin No.

  2. 9 (rev.

  3. 94) * Meal-Master format courtesy of Karen Mintzias

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