Hearty Heritage Mincemeat: A Timeless Pie Filling Delight 🥧

Old-Fashioned Mincemeat Recipe 🥧

Cook Time: 2 hours
Prep Time: 2 hours
Total Time: 4 hours
Servings: 10 pints
Calories per serving: 1210

Description:

Old-fashioned cooking at its best!! This recipe is labor-intensive but worth every hour of work. While primarily used for pies, the rich flavors and hearty ingredients make it a timeless classic.

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Ingredients:

• 2 lbs lean beef
• 1/2 lb suet
• 5 apples
• 3 cups raisins
• 1 tsp salt
• 2 cups brown sugar
• 5 cups water
• 1 tsp mace
• 2 tsp pepper
• 2 tsp allspice
• 2 tsp cloves
• 2 tsp nutmeg
• 2 tsp cinnamon
• 1 cup molasses
• 1 orange
• 1 lemon
• 1 cup vinegar

Instructions:

1. Cook Beef: Begin by cooking the beef until tender using your preferred method, whether it be a pressure cooker, crockpot, or stovetop. Ensure the beef is tender and easy to chop.

2. Prepare Apples: While the beef is cooking, peel and core the apples, reserving the peels and cores in a separate pan. Add enough water to cover them (but not exceeding 5 cups) and bring to a boil. Let it simmer for about 10 minutes. Strain the liquid and measure, adding water if needed to make 5 cups. Set aside to cool.

3. Chop Beef: Once the beef is cool enough to handle, chop it finely using a food processor or an old-fashioned hand grinder.

4. Combine Ingredients: In a large pot, combine the chopped beef, suet, peeled and cored apples, raisins, salt, brown sugar, water (the one used for cooking peels and cores), and any meat stock. Bring the mixture to a boil.

5. Simmer: Reduce the heat and let the mixture simmer for about an hour, stirring occasionally to ensure even cooking and melding of flavors.

6. Add Flavorings: After simmering, add grape juice, mace, pepper, allspice, cloves, nutmeg, cinnamon, molasses, the juice and zest of the orange and lemon, and vinegar to the pot. Return the mixture to a boil and let it boil for an additional 10 minutes.

7. Pack and Process: Pack the mincemeat mixture into sterile canning jars, leaving about 1 inch of space from the top. Seal the jars tightly with caps and screw bands. Process the pints in a pressure canner for 25 minutes at 10 pounds of pressure.

8. Cool and Store: After processing, allow the pressure canner to cool and unlock before carefully removing the jars. Once cooled, store the jars in a cool, dry place until ready to use.

Tips:

• For best results, ensure all equipment and jars used for canning are thoroughly sterilized.
• Experiment with different varieties of apples to achieve varying levels of sweetness and tartness in the mincemeat.
• Serve the mincemeat as a filling for traditional pies, tarts, or even as a topping for ice cream or yogurt.
• The mincemeat can be stored for several months in a cool, dark pantry or cupboard.
• Be creative with leftovers! Mincemeat can also be used as a filling for turnovers, stuffed pastries, or even stirred into oatmeal for a hearty breakfast treat.

Prepare to indulge in the rich, comforting flavors of this classic mincemeat recipe, perfect for cozy gatherings or a delightful treat any time of the year! 🥧