Michigan State University Extension
Preserving Food Safely - 01600845
08/03/99

FESTIVE MINCEMEAT PIE FILLING


GENERAL: The following fruit fillings are excellent and
safe products. Each canned quart makes one 8-inch to 9-inch
pie. The filling may be used as toppings on desserts or
pastries. "Clear Jel" is a chemically modified starch
made from waxy maize, which produces excellent sauce
consistency even after fillings are canned and baked.
*DISCLAIMER: MENTION OF CLEAR JEL DOES NOT REPRESENT AN
ENDORSEMENT OF THIS PRODUCT. Other available starches break
down when used in these pie fillings, causing sauce to be
runny. Ask your county Extension home economist about
ordering "Clear Jel".

Because the variety of fruit may alter the flavor of
the fruit pie, first prepare a single quart, make a pie with
it, and serve. Then adjust the sugar and spices in the
recipe to suit your preferences. The amount of lemon juice
should not be altered, as it affects the safety and
storage stability of the filling.

2 cups 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 tbsp. ground cinnamon
2 tsp. ground cloves
2 tsp. ground nutmeg
5 cups sugar
2 tbsp. 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 hot
jars with mixture without delay, leaving 1-inch headspace.
Adjust lids and process.

RECOMMENDED PROCESS TIMES FOR FESTIVE MINCEMEAT
PIE FILLING IN A DIAL-GAUGE PRESSURE CANNER
    

                   Canner Pressure (PSI) at Altitudes of     

Style                                                        

of    Jar     Process    0-       2001-    4001-    6001-    

Pack  Size    Time       2000 ft. 4000 ft. 6000 ft. 8000 ft. 

Hot   Quarts  90 min.    11 lb.   12 lb.   13 lb.   14 lb.


RECOMMENDED PROCESS TIMES FOR FESTIVE MINCEMEAT
PIE FILLING IN A WEIGHTED-GAUGE PRESSURE CANNER
  

                       Canner Pressure (PSI) at Altitudes of 

Style                                                        

of     Jar     Process       0-             Above            

Pack   Size    Time          1000 ft.       1000 ft.         

Hot    Quarts  90 min.       10 lb.         15 lb.           





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This file was generated from data base 01 on 05/29/03. 
Data base 01 was last revised on 08/03/99.  
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