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Mincemeat Filling

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“The original mincemeat. According to the cookbook, mincemeat pie was always served hot. From the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947”
READY IN:
3hrs
YIELD:
12 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the meat and suet together until tender; drain and cool.
  2. Force through a food chopper (or quickly whirl in food processor).
  3. Mix all the remaining ingredients together except the brandy and cook for 90 minutes.
  4. Add the brandy, pour into sterilized jars within 1 inch of the top.
  5. Put on cap, screw band FIRMLY TIGHT.
  6. Process 25 minutes at 10 pounds pressure.
  7. Let canner cool and unlock before removing jars.

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