Home Canned Mincemeat Food

MINCEMEAT TARTS

Steps:

• Mix the salt and the flour; blend the shortening in; add just enough cold water (a few tablespoons at a time) to get the dough to form a ball. (To be clear, don't add all the water if it is not all needed.) Once the water has been added, you run the risk of gluten developing and making the crust tough, so handle it no more than necessary and above all don't knead it.
• Set aside one-third of the dough for the tart lids.
• Start heating oven to 200 C / 400 F.
• Roll out the other two-thirds of the dough, use it to line 8 of the cups in an ungreased, unheated tart pan.
• Put two tablespoons of the mince meat pie filling in each tart.
• Roll out the remaining one-third of the pie dough. Cut it into circular lids for the tarts, and apply them.
• Brush tart tops with a bit of beaten egg, egg sub or milk for a browner colour [optional].
• When oven has fully heated, place tarts in oven and bake for approximately 20 minutes.
• Remove pan from oven.
• Leave tarts to cool in the tin for 5 minutes, then remove to a wire rack to finish cooling.

FESTIVE MINCEMEAT PIE FILLING

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

HOME CANNED MINCEMEAT

Steps:

• Combine meat and suet in pot, cover with water, bring to a boil and simmer until the meat is cooked. (See recipe notes below).
• Drain water off meat (or scoop meat out of water with a mesh strainer.)
• Wash, peel, core and chop the apples, and measure.
• In a large pot or bowl, combine the meat and apple.
• Put the meat mixture through a food grinder using a medium blade. (See recipe notes below).
• Put ground meat mixture in a pot at least 12 litres (quarts) in size.
• Add all remaining ingredients.
• Bring to a boil uncovered, stirring frequently.
• Lower to a simmer and let simmer uncovered for about an hour, to thicken it slightly.
• Stir frequently to prevent scorching.
• Ladle hot mixture into hot 1/2 litre or litre (1 US pint or quart) jars, leaving 3 cm (1 inch) headspace.
• Debubble; adjust headspace.
• Wipe jar rims.
• Put lids on.
• Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
• Processing time: Process either size of jar for 90 minutes .

MINCEMEAT

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.
• 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.
• 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.
• Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in brandy. Spoon into sterilized jars.

MINCEMEAT

Steps:

• Put meat, suet, citron, peel, peeled and cored apples, lemon and orange through the meat grinder.
• Mix throughly with sugar, currants. rasins, spices, salt, brandy and sherry.
• Pack into quart jars and process or freeze.
• Every few months add a couple of tablespoons brandy, sherry or rum if the mix looks dry.

MINCE PIES

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.

MEATLESS MINCEMEAT

Steps:

• Remove seeds from orange and lemon.
• Using coarse blade, force fruit through food chopper with raisins and unpeeled apples.
• Add cider.
• Put in kettle and bring to boil.
• Simmer, uncovered, for 15 minutes.
• Add remaining ingredients, and simmer for 20 minutes longer, or until thick.
• Makes enough filling for three 9-inch pies.

MINCEMEAT PIE FILLING

Steps:

• Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.