Home canned mincemeat
7 x litre jars (US quart)
Beef, Pie Filling
litre jars (US quart)
(OR 2 kg ground venison plus ½ kg sausage)
(2 cups finely chopped, 10 oz)
(5 quarts chopped roughly, 6.5 lbs, measurements after prep)
(dark seedless. 6 cups / 2 lbs)
(seedless. 3 cups / 1 lb)
(2 US quarts / 64 oz)
(white. 5 cups / 40 oz)
OR non-bitter, non-clouding salt sub
(optional: ½ to 1 teaspoon per jar)
Combine meat and suet in pot, cover with water, bring to a boil and simmer until the meat is cooked. (See recipe notes below).
Wash, peel, core and chop the apples, and measure.
In a large pot or bowl, combine the meat and apple.
Put the meat mixture through a food grinder using a medium blade. (See recipe notes below).
Put ground meat mixture in a pot at least 12 litres (quarts) in size.
Add all remaining ingredients.
Bring to a boil uncovered, stirring frequently.
Lower to a simmer and let simmer uncovered for about an hour, to thicken it slightly.
Stir frequently to prevent scorching.
Ladle hot mixture into hot ½ litre or litre (1 US pint or quart) jars, leaving 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Process either size of jar for 90 minutes .
Home canned mincemeat. www.healthycanning.com