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How do I? ...Can Meats

Selecting, Preparing and Canning Meat

Festive Mincemeat Pie Filling

  • 2 cups finely chopped suet
  • 4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)
  • 5 qts chopped apples
  • 2 lbs dark seedless raisins
  • 1 lb white raisins
  • 2 qts apple cider
  • 2 tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 5 cups sugar
  • 2 tbsp salt

Yield: About 7 quarts

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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 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.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,000 - 8,000 ft
Hot Quarts 90 min 11 lb 12 lb 13 lb 14 lb

Table 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge pressure canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Quarts 90 min 10 lb 15 lb


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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