Basic Homemade Mincemeat

Directions

1. 1
   Quarter and core apples, but do not peel.
2. 2
   Grind in old-fashioned meat grinder (food processor makes them too fine), using medium-coarse blade.
3. 3
   Remove seeds from lemon and orange, grind and add to apples.
4. 4
   Grind 1 cup raisins.
5. 5
   Mix all ingredients together, and stir until well combined.
6. 6
   Place in covered bowl or other container with tight lid; refrigerate at least one day before using, at least 7 days before canning.
7. 7
   The longer all the ingredients marry together, the better the mince meat tastes.
8. 8
   For canning: 1/2 inch head space, boiling water bath 20 min for pints after water returns to boil, longer for altitudes over 1000 ft.
9. 9
   If any jars fail to seal, freeze for later use.
10. 10
    To freeze after refrigerating for the recommended week, place in clean freezer containers or jars, leaving 1/2 inch at top.
11. 11
    Cover with clean lids and place in sharp-freeze section of freezer until frozen.
12. 12
    Thaw overnight in the refrigerator before using.
13. 13
    Makes 1 quart, enough for 2 8-inch pies.