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–+ servings
a tin of mincemeat tartlets with star tops and a stack of jars of mincemeat filling.

Traditional Beef or Venison Mincemeat

Alewyfe
This old-fashioned recipe for mincemeat contains ground meat and suet, but don't worry, it doesn't taste meaty. It's very rich and delicious, and makes the most delicious mince pies, tarts, and pastries.
This is a traditional mincemeat, echoing the flavors of Christmas and Yule tables of many centuries past!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Pressure-Canning Time 1 hour 30 minutes
Course Dessert, Pantry Staples, Small Bites & Snacks
Cuisine British, English
YIELD 12 pints

Equipment

Ingredients
  

  • 5 cups cooked ground venison or beef beef (about two pounds, crumbled and browned)
  • 1 quart ground suet (about one pound)
  • 3 lbs raisins (a mixture of golden and dark raisins)
  • 2 lbs dried currants
  • 3 quarts chopped, peeled, cored, tart apples (about 12 medium)
  • 1 quart apple cider or white grape juice
  • 4 ½ cups packed light or dark brown sugar
  • 8 oz candied citron or orange peel
  • 1 ½ cups chopped orange pulp (about two large oranges, remove seeds)
  • ⅓ cup finely minced orange peel (about one large orange)
  • ¼ cup lemon juice
  • 1 tbsp salt
  • 1 tbsp ground cinnamon
  • 1 tbsp ground allspice
  • 2 tsp freshly grated or ground nutmeg
  • 1 tsp ground cloves
  • ¼ tsp ground ginger

Instructions
 

Brown the Meat:

  • Preheat a large heavy pan or sauce pot. Heat the pan over medium-high heat so that the meat will sear and brown instead of just steaming.
  • Crumble the ground meat into the hot pan. Work in batches if necessary to not crowd the pan. You may need to add it to the pan gradually unless you are using a wide roasting pan or rondeau.

Simmer Mincemeat:

  • In a pot large enough to hold all ingredients, combine the crumbled cooked meat with the suet, dried fruits, lemon and apple juice, and all the spices and seasonings.
  • Adjust seasoning as needed, adding a bit more salt or spices to taste if needed.

Prep Canner and Fill Jars:

  • Wash and preheat your jars, and get your lids and rings ready. Fill your pressure canner with the recommended amount of water (check your canner manual, but at least several inches for this long processing time) and preheat it.
  • Using a jar funnel, fill your quart or pint jars with your spaghetti sauce. Leave 1″ of headspace below the rim at the top of the jar. Try to remove the dried bay leaves from the sauce as you fill the jars if you can find them, but you can also remove them after canning.
  • Wipe the jar rims and top with new canning lids (or properly prepared reusable lids). Tighten the rings finger-tight (or according to manufacturer directions).

Process the Jars:

  • Place the hot jars in the preheated pressure canner and seal the lid. Heat on medium heat. Vent the canner for 10 minutes once it starts steaming, then add the weight and bring the canner up to pressure over medium low heat.
  • Process at 10 lbs of pressure (weighted canner) or 11 lbs (dial gauge). Adjust as needed using the chart in the notes for elevations over 1000 sf (15 psi on a weighted canner or see chart).
  • Process for a full 90 minutes for pints, quarts, or mixed batches of pints and quarts.
  • Turn off the heat after the processing time is up. Let the canner rest undisturbed until the pressure returns to zero- do not remove the weight early to vent the steam faster.
  • As soon as the pressure releases, carefully remove the lid. Wait another couple minutes, then remove the jars with jar tongs or hot pads, and place them on a towel or cooling rack. Cover with a towel if there are cold drafts.
  • Leave undisturbed overnight or for at least 8-12 hours when the jars are fully cooled.

Check Seals

  • After the jars have completely cooled at least overnight, remove the rings, check for seals, and wash the jars with warm, soapy water.
  • Refrigerate any jars of mincemeat that did not seal and use those jars promptly. You could also reprocess them with new lids within 24 hours of the first processing.

Notes

Label the jars and store in a cool, dark place. For best quality, enjoy most home-canned goods within 12-18 months, although they will be safe to eat while the seals are intact.
Carefully discard the contents of any jars that lose their seals in storage, smell off, are bubbling, or hiss when opened, and sterilize the jar before using it again.

Dial Gauge Altitude Adjustment Chart:

  • 0- 1,000                     11 psi
  • 1,001- 2,000               11 psi
  • 2,001- 4,000              12 psi
  • 4,001- 6,000              13 psi
  • 6,001-8,000               14 psi
  • 8,001-10,000              15 psi
Keyword autumn, canning, Christmas, comfort food, entertaining, fall foods, fruit, hobbit food, holiday, meal prep, meal-in-a-jar, meat, pressure-canning, venison, wild game, winter, winter canning, Yule
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