Mince Meat, Canned

Ingredients

• To 8 lbs meat, (either pork or beef, or both mixed) boiled and chopped fine.
• add 6 lbs cleaned currants.
• 6 lbs seedless raisins.
• 4 lbs suet.
• 2 lbs citron.
• 20 lbs raw apples, all chopped fine.
• 12 lbs sugar.
• 2 gals boiled cider.
• 12 tablesp cinnamon.
• 8 tablesp mace.
• 4 tablesp each of allspice.
• 4 tablesp each of salt.
• 4 tablesp each of grated nutmeg.

Method

1. 1

   Put the cider in a large kettle, let it come to a boil, and then put in the other ingredients, well mixed together and boil 1 hour, stirring frequently.

2. 2

   Can while hot, in airtight jars, with a layer of melted lard or suet on top.

3. 3

   If all the usual canning precautions were observed, mince meat canned in this way will keep indefinitely.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 209. The excerpt below is the record exactly as published.

Mince Meat, Canned I always make mince meat during the butchering season. To 8 lbs meat, (either pork or beef, or both mixed) boiled and chopped fine, add 6 lbs cleaned currants, 6 lbs seedless raisins^ 4 lbs suet, 2 lbs citron, 20 lbs raw apples, all chopped fine, 12 lbs sugar, 2 gals boiled cider, 12 tablesp cinnamon, 8 PIG AND CALF'S FOOT JELLY 305 tablesp mace and 4 tablesp each of allspice

Cook this with the app: pantry check, scaling, and the assistant.