Mincemeat

Name: Mincemeat
Ingredients: 2 lbs lean beef, cooked tender and put through food chopper (reserve 1 cup stock); 12 lb suet, chopped fine; 5 lbs apples, chopped, save peels and cores; 3 lbs raisins, chopped; 1 tablespoon salt; 2 cups brown sugar; 5 cups water (boil apple peel and cores or 1 quart sweet cider); 1 cup meat stock; 2 12 pints grape juice; 1 teaspoon mace; 12 teaspoon pepper; 2 teaspoons allspice; 2 teaspoons cloves; 2 teaspoons nutmeg; 2 teaspoons cinnamon; 1 cup molasses; 1 orange (juice and peel chopped); 1 lemon (juice and peel chopped); 34 cup vinegar

19 ingredients

14 steps

Ingredients

2 lbs lean beef, cooked tender and put through food chopper (reserve 1 cup stock)
12 lb suet, chopped fine
5 lbs apples, chopped, save peels and cores
3 lbs raisins, chopped
1 tablespoon salt
2 cups brown sugar
5 cups water (boil apple peel and cores or 1 quart sweet cider)
1 cup meat stock
2 12 pints grape juice
1 teaspoon mace
12 teaspoon pepper
2 teaspoons allspice
2 teaspoons cloves
2 teaspoons nutmeg
2 teaspoons cinnamon
1 cup molasses
1 orange (juice and peel chopped)
1 lemon (juice and peel chopped)
34 cup vinegar

Directions

1

Cook beef until tender by whatever method you want whether it be pressure cooker, crockpot or stovetop.
2

In the meantime peel and core apples placing peel and core in a pan.
3

Add water to cover (but not over 5 cups) and bring to boil; simmer 10 minutes.
4

Strain and measure adding water to make 5 cups; set aside to cool.
5

When the beef is cool enough to handle, chop beef in your food processor.
6

(I used the old-fashion hand grinder.)
7

In a LARGE pot add beef, suet, apples, raisins, salt, brown sugar, water (that you cooked peels and cores in) and meat stock and bring to boil.
8

Reduced heat and simmer one hour, stirring it occasionally.
9

Next to this mixture add grape juice, mace, pepper, allspice, cloves, nutmeg, cinnamon, molasses, orange, lemon and vinegar.
10

Return it to a boil and boil for 10 minutes.
11

Pack in sterile canning jars to within 1 inch of the top.
12

Put on cap, screw band FIRMLY TIGHT.
13

Process pints 25 minutes at 10 pounds pressure.
14

Let canner cool and unlock before removing jars.