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.

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