Meatless Mincemeat Recipe For Canning Food

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 .

GREEN TOMATO MINCEMEAT

Steps:

• This is the mincemeat I use all the time now.
• Don't peel tomatoes or apples.
• Core and chop in processor.
• Cook everything together slowly for 1 1/2 to 2 hours.
• Bottle in sterilized jars and hot water process for 25 minutes.

MEATLESS MINCEMEAT PIE

Steps:

• Combine mincemeat, walnuts, apples, brown sugar, lemon juice and rum in a bowl. Mix well. Cover and refrigerate overnight.
• Preheat oven to 425 degrees F (220 degrees C).
• Take filling out of refrigerator and let come to room temperature. Prepare crusts. Stir filling well and pour into shell. Top with full crust and make slits or make a lattice top. Crimp edges.
• Bake in preheated oven on low shelf for 40 minutes or until golden brown.

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.

NO MEAT MINCE PIE

Steps:

• In saucepan, mix apples, raisins, sugar, water, orange peel and juice.
• Cover and simmer until the apples are very soft, 15 minutes.
• Stir in brown sugar, spices, and extract. Simmer another 2-5 minutes.
• Pour slightly cooled mixture into crust in 9 inch pan. Layout or lattice second crust over mixture.
• Bake 30 minutes at 450°F.

" ALL IN" MEATLESS MINCEMEAT

Steps:

• Combine all ingredients except the rum, amaretto and nuts in a large pot. Cover, and cook over low heat for 3 hours.
• Stir in the rum, amaretto and nuts, re-cover and cook over low heat 30 minutes.
• Ladle into sterilized jars, leaving 1/2" space.
• Process for 20 minutes in a water-bath canner. Alternatively freeze up to 1 year.

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.