Michigan State University Extension
Preserving Food Safely - 01600845
10/13/97

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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