Festive Mincemeat Pie Filling

  • 2 cups finely choppped suet
  • 4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)
  • 5 quarts chopped apples
  • 2 lbs dark seedless raisins
  • 2 lb white raisins
  • 2 quarts apple cider
  • 2 Tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 5 cups sugar
  • 2 Tbsp salt
  • Yield: About 7 quarts
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.
Festive Mincemeat Pie Filling in Glass Jars
Style of Pack Jar Size Process Time Canner Pressure at "0" ft
dial-gauge weighted-gauge
Hot Quarts 90 min 11 lb 10 lb

For processing at above 1,000 ft, see Altitude Adjustments.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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