Festive Mincemeat Pie Filling Recipe
Yield: 7 QuartsRecipe by luhu.jp
Ingredients:
2 cup: Finely chopped suet,
4 lbs: Ground beef, OR...
4 lbs: -Ground venison AND...,
1 lbs: -Sausage,
5 quart: Chopped apples,
2 lbs: Dark seedless raisins,
1 lbs: White raisins,
2 quart: Apple cider,
2 tbsp: Ground cinnamon,
2 tsp: Ground nutmeg,
5 cup: Sugar,
2 tbsp: 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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp
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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Source from luhu.jp