Mincemeat

Ingredients

• Enough for 10 pies(20 pints)
• 4 lbs. (1 3/4 kg)chopped lean beef
• 2 lbs. (900 g)chopped beef suet
• 3 lbs.(1 1/2 kg)dark-brown sugar
• 2 cups(1/2 L)molasses
• 2 quarts(2 L)cider
• 3 lbs. (1 1/2 kg)dried currants
• 4 lbs. (1 3/4 kg)seeded raisins
• 1/2 lb. (225 g) citron, chopped
• 3 lbs. ((1 1/2 kg)apples, peeled, cored, and sliced
• 1 quart(1 L) brandy
• 1 tablespoon cinnamon
• 1 tablespoon mace
• 1 tablespoon ground cloves
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 2 teaspoons salt

Directions

Put the beef, suet, brown sugar, molasses, cider, currants, raisins, and citron in a large pot. Cook slowly, stirring occasonally, until the sugar and citron melt. Add the apples and cook until tender. Add the remaining ingredients and cook 15 minutes more, stirring frequently. Spoon into clean, hot jars, leaving 1-inch headspace. Close the jars ann process at 10 lbs. pressure for 20 minutes. you can then store the mincemeat indefinitely. If you do not want to process it, it is safer to refrigerate

Submitted 6/13/05.
Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Mincemeat