---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Festive Mincemeat Pie Filling
  Categories: Pies, Fruits, Meats, Canning
       Yield: 7 quarts
  
       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)
   * Meal-Master format courtesy of Karen Mintzias
  
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