HOW TO CAN MINCEMEAT RECIPES

Steps:

• 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

Steps:

• Combine cinnamon, cloves, ginger, nutmeg, and allspice in a bowl. Reserve 1 heaped teaspoon for the mincemeat. Store the rest in a small jar for a later use.n
• Inspect two 12-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until mincemeat is ready. Wash new, unused lids and rings in warm soapy water.n
• Combine apple, sultanas, sugar, currants, raisins, and butter in a saucepan. Cook over low heat and stir gently until butter has melted. Stir in chopped almonds, orange zest, 1 teaspoon of mixed spice, and cinnamon. Bring mixture to a simmer and cook, stirring occasionally, 5 to 10 minutes.n
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.n