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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