Festive mincemeat pie filling

Yield: 7 Quarts

Ingredients:

2 c Finely chopped suet
4 lb Ground beef; OR...
4 lb -Ground venison AND...
1 lb -Sausage
5 qt Chopped apples
2 lb Dark seedless raisins
1 lb White raisins
2 qt Apple cider
2 tb Ground cinnamon
2 ts Ground nutmeg
5 c Sugar
2 tb Salt

Instructions:

Yield: About 7 quarts Procedure: Cook meat and suet 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. Style of Pack: Hot. Jar Size: Quarts. 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 2. Recommended process time for Festive Mincemeat Pie Filling in a weighted-gauge pressure canner. Style of Pack: Hot. Jar Size: Quarts. 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. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias