Festive Mincemeat Pie Filling

Here is the recipe adapted from National Center for Home Preserving  and will add a picture of my mincemeat hand pies in the next couple days.
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Appetizer
Cuisine American
Servings 30

Ingredients
  

  • 2 cups finely chopped suet
  • 4 lbs ground beef or (4 lbs ground venison and 1 lb sausage)
  • 5 qts chopped apples
  • 2 lbs dark seedless raisins ( I used cranberries)
  • 1 lb white raisins ( I used more cranberries)
  • 2 qts apple cider
  • 2 tbsp ground cinnamon
  • 2 tsp ground nutmeg
  • 5 cups sugar
  • 2 tbsp salt

Instructions
 

  • Cook suet and meat in water to avoid browning. Peel core and quarter apples. Put meat, suet and apples through food grinder using a medium blade or use a pulse on a food processor. Combine all ingredients in a large saucepan and simmer 1 hour or until slightly thickened. Stir often.
  • Fill jars with hot mixture leaving 1 inch headspace. Using a rubber or plastic spatula remove air bubbles and refill if necessary to 1 inch headspace. With a paper towel that has white vinegar clean the rim of the jars to get a good seal. Add your hot lids/rings and process in your pressure canner for 90 minutes at 10 lbs of pressure for weighted gauge and 11lbs for dial gauge. 
  • Yield: About 7 quarts
Keyword Festive Mincemeat Pie Filling, Pie Filling