Festive Mincemeat Pie Filling

• 2 cups finely choppped suet
• 4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)
• 5 quarts chopped apples
• 2 lbs dark seedless raisins
• 2 lb white raisins
• 2 quarts apple cider
• 2 Tbsp ground cinnamon
• 2 tsp ground nutmeg
• 5 cups sugar
• 2 Tbsp salt
• Yield: About 7 quarts

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 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.

Festive Mincemeat Pie Filling in Glass Jars
Style of Pack	Jar Size	Process Time	Canner Pressure at "0" ft
			dial-gauge	weighted-gauge
Hot	Quarts	90 min	11 lb	10 lb

For processing at above 1,000 ft, see Altitude Adjustments.