Nell B. Nichols

State-of-the-Union Mincemeat

Preparation info

  • Difficulty

    Medium

  • Makes about

    10 pints

Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

California-style, fruited mincemeat

Ingredients

  • 3 lbs. lean beef
  • 1 qt. water
  • 1 c. chopped dates
  • 1 c. washed suet, finely chopped
  • 3½ lbs. apples
  • 1 lb. seedless raisins
  • 1 lb. white raisins
  • 4 c. orange marmalade
  • 2 qts. cider
  • 2 tblsp. cinnamon
  • 1 tsp. cloves
  • 1 tsp. nutmeg
  • 3 tblsp. salt

Method

  • Simmer beef in water until tender (add more water if needed). Drain. Trim away bone and gristle. Put meat through food chopper, using medium blade.
  • Combine all ingredients in large kettle. Mix well. Bring to a boil; reduce heat and simmer 1½ hours, stirring often.
  • Pour at once into hot pint jars. Adjust lids. Process in pressure canner 60 minutes at 10 pounds pressure (240°F.).
  • Remove jars from canner and complete seals unless closures are self-sealing type. Store in cool, dark place.

© 1965 All rights reserved. Published by Farm Journal.