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Festive Mincemeat Pie Filling

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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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