Meatless Mincemeat Recipe For Canning Food

MINCEMEAT

Mincemeat image

Mincemeat is a traditional English treat that is usually used as filling for mince pies during Christmas, but it tastes great mixed with vanilla ice cream, as well. This recipe uses butter instead of the traditional suet, which makes this mincemeat suitable for vegetarians. Store in the refrigerator for up to 6 weeks.

Provided by Ita

Categories World Cuisine Recipes European UK and Ireland English

Time 50m

Yield 24

Number Of Ingredients 15

Ingredients

1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1 large green apple, peeled and finely chopped
1 ¼ cups sultana raisins
1 ⅛ cups white sugar
½ cup dried currants
½ cup raisins
½ cup butter
½ cup chopped almonds
1 ½ tablespoons grated orange zest
½ teaspoon ground cinnamon
1 cup brandy

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.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 21.9 g, Cholesterol 10.2 mg, Fat 5 g, Fiber 1.5 g, Protein 0.9 g, SaturatedFat 2.6 g, Sodium 32.6 mg, Sugar 19.5 g

HOME CANNED MINCEMEAT

Home canned mincemeat image

7 x litre jars (US quart)

Provided by Healthy Canning

Categories Dessert

Time 5h

Number Of Ingredients 11

Ingredients

2.5 kg ground beef ((OR 2 kg ground venison plus 1/2 kg sausage))
300 g suet ((2 cups finely chopped, 10 oz))
3 kg apples ((5 quarts chopped roughly, 6.5 lbs, measurements after prep))
1 kg raisins ((dark seedless. 6 cups / 2 lbs))
500 g golden raisins ((seedless. 3 cups / 1 lb))
2 litres apple cider ((2 US quarts / 64 oz))
2 tablespoons cinnamon (ground)
2 teaspoons nutmeg (nutmeg)
1 kg sugar ((white. 5 cups / 40 oz))
2 tablespoons salt (OR non-bitter, non-clouding salt sub)
brandy extract ((optional: 1/2 to 1 teaspoon per jar))

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 .

Nutrition Facts : ServingSize 1 g, Calories 2704 kcal, Carbohydrate 379.7 g, Protein 58.8 g, Fat 116.6 g, SaturatedFat 39.6 g, Cholesterol 278 mg, Sodium 2265 mg, Fiber 11.7 g, Sugar 312.5 g