• Prep Time:
  • Cooking Time:
  • Serves: 7 Quarts

Festive Mincemeat Pie Filling

  • Recipe Submitted by on

Category: Canning, Fruit, Meat, Pies

 Ingredients List

  • 2 c 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 tb Ground cinnamon
  • 2 ts Ground nutmeg
  • 5 c Sugar
  • 2 tb Salt

 Directions

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.
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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