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 Elevations 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 Elevations 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 2015.