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Mincemeat

Print Makes about 12 (490 mL) or 6 (945 mL) jars

Level of Ease:

Medium

Preserving Method:

Pressure Preserving

You Will Need:

1.2 L cooked minced beef (about 900 g)

945 mL ground suet (about 450 g)

675 g golden sultanas

675 g raisins

900 g dried currants

2.8 L chopped tart apples (about 12 medium)

360 mL chopped orange pulp (about 3 medium)

80 g finely chopped orange peel (about 1 medium)

1 (225 g) package candied peel, finely chopped

900 g brown sugar

1 tablespoon salt

1 tablespoon cinnamon

1 tablespoon allspice

2 teaspoons nutmeg

1 teaspoon cloves

1/4 teaspoon ginger

945 mL sweet apple cider or white grape juice

60 mL lemon juice, fresh or bottled

Directions:

1. WASH apples and oranges under cold running water; drain. Core and peel apples. Chop apples; measure 2.8 Litres chopped apples. Cut oranges in half crosswise and remove seeds. Remove orange pulp from individual sections; measure 360 mL orange pulp. Remove membrane and white pith from 2 halves of orange peel. Chop orange peel; measure 80 g chopped orange peel.

2. BROWN minced beef in a large saucepan. Drain off excess fat. Measure 1.2 Litres cooked beef. Return cooked beef to saucepan. Add remaining ingredients; simmer 30 minutes, stirring to prevent sticking.

3. LADLE hot mincemeat into a hot jar, leaving 2.5 cm headspace. Remove air bubbles. Clean jar rim. Centre lid on jar and adjust band to fingertip-tight. Place jar on the rack in pressure preserver containing 5 cm of simmering water (80C). Repeat until all jars are filled.

4. PLACE lid on preserver and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Put weighted gauge on vent; bring pressure to 10 pounds (psi). Process 490 mL or 945 mL jars 1 hour and 30 minutes. Turn off heat; cool preserver to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove jars, do not re-tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

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