Esta es una exhibición prevé de cómo se va ver la receta de 'Festive Mincemeat Pie Filling' imprimido.

• Click here to print
• o regresate de nuevo a Festive Mincemeat Pie Filling.

Receta Festive Mincemeat Pie Filling

by Global Cookbook

Ingredientes

2 c. Finely minced suet 4 lb Grnd beef, Or possibly... 4 lb -Grnd venison AND... 1 lb -Sausage 5 quart Minced apples 2 lb Dark seedless raisins

1 lb White raisins 2 quart Apple cider 2 Tbsp. Grnd cinnamon 2 tsp Grnd nutmeg 5 c. Sugar 2 Tbsp. Salt

Direcciones

1. Yield: About 7 qts
2. 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 possibly till slightly thickened. Stir often. Fill jars with mix without delay, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or possibly Table 2.
3. Table 1. Recommended process time for Festive Mincemeat Pie Filling in a dial-gauge pressure canner.
4. Style of Pack: Warm. Jar Size: Qts. Process Time: 90 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 pound 2,001 - 4,000 ft: 12 pound4,001 - 6,000 ft: 13 pound6,000 - 8,000 ft: 14 pound
5. Table 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge pressure canner.
6. Style of Pack: Warm. Jar Size: Qts. Process Time: 90 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 10 pound Above 1,000 ft: 15 pound

© 2024 CookEatShare