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Receta Festive Mincemeat Pie Filling

Name: Festive Mincemeat Pie Filling
Ingredients: 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

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Raciónes: 7

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

Yield: About 7 qts
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.
Table 1. Recommended process time for Festive Mincemeat Pie Filling in a dial-gauge pressure canner.
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
Table 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge pressure canner.
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