Festive mincemeat pie filling Recipe

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Festive mincemeat pie filling

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Canned, Fruits, Meats, Tarts & Pies

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Ingredients:

Procedures:

1	Yield: about 7 quarts procedure: cook meat and suet in water to avoid browning.
2	Peel, core, and quarter apples.
3	Put meat, suet, and apples through food grinder using a medium blade.
4	Combine all ingredients in a large saucepan, and simmer 1 hour or until slightly thickened.
5	Stir often.
6	Fill jars with mixture without delay, leaving 1-inch headspace.
7	Adjust lids and process according to the recommendations in table 1 or table Table Recommended process time for festive mincemeat pie filling in a dial-gauge pressure canner.
8	Style of pack: hot.
9	Jar size: quarts.
10	Process time: 90 min. canner pressure (psi) at altitudes of 0 - 2,000°Ft: 11 lb. 2,001 - 4,000°Ft: 12 lb. 4,001 - 6,000°Ft: 13 lb. 6,000 - 8,000°Ft: 14 lb. table Recommended process time for festive mincemeat pie filling in a weighted-gauge pressure canner.
11	Style of pack: hot.
12	Jar size: quarts.
13	Process time: 90 min. canner pressure (psi) at altitudes of 0 - 1,000°Ft: 10 lb. above 1,000°Ft: 15 lb. ======================================================= ===== * usda agriculture information bulletin no.
14	539 (rev.
15	1994) * meal-master format courtesy of karen mintzia