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

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) * format
courtesy of