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Home canned mincemeat

7 x litre jars (US quart)

Course Dessert
Cuisine English
Keyword Beef, Pie Filling
Prep Time 1 hour 30 minutes
Cook Time 3 hours 30 minutes
Total Time 5 hours
Yield 7 litre jars (US quart)
Calories 2704 kcal

Ingredients

  • 2.5 kg ground beef (OR 2 kg ground venison plus 1/2 kg sausage)
  • 300 g suet (2 cups finely chopped, 10 oz)
  • 3 kg apples (5 quarts chopped roughly, 6.5 lbs, measurements after prep)
  • 1 kg raisins (dark seedless. 6 cups / 2 lbs)
  • 500 g golden raisins (seedless. 3 cups / 1 lb)
  • 2 litres apple cider (2 US quarts / 64 oz)
  • 2 tablespoons cinnamon ground
  • 2 teaspoons nutmeg nutmeg
  • 1 kg sugar (white. 5 cups / 40 oz)
  • 2 tablespoons salt OR non-bitter, non-clouding salt sub
  • brandy extract (optional: 1/2 to 1 teaspoon per jar)
Metric - US Customary

Instructions

  1. Combine meat and suet in pot, cover with water, bring to a boil and simmer until the meat is cooked. (See recipe notes below).
  2. Drain meat.
  3. Wash, peel, core and chop the apples, and measure.
  4. In a large pot or bowl, combine the meat and apple.
  5. Put the meat mixture through a food grinder using a medium blade. (See recipe notes below).
  6. Put ground meat mixture in a pot at least 12 litres (quarts) in size.
  7. Add all remaining ingredients.
  8. Bring to a boil uncovered, stirring frequently.
  9. Lower to a simmer and let simmer uncovered for about an hour, to thicken it slightly.
  10. Stir frequently to prevent scorching.
  11. Ladle hot mixture into hot 1/2 litre or litre (1 US pint or quart) jars, leaving 3 cm (1 inch) headspace.
  12. Debubble; adjust headspace.
  13. Wipe jar rims.
  14. Put lids on.
  15. 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.)
  16. Processing time: Process either size of jar for 90 minutes .