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Home Easy Stovetop Chocolate Cream Cheese Cupcakes

Summer Season Mincemeat Pie Filling Recipe

Ingredients

How to make it

  • Combine all ingredients in a large pot See Photo. Cover, and cook over low heat for 3 hours.
  • Ladle into sterilized jars, leaving 1/2" space.
  • Process for 20 minutes in a water-bath canner. Alternatively freeze up to 1 year.
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Reviews & Comments 2

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    " It was excellent "
    rescue_ranger ate it and said...
    So nice to see soneone else who enjoys the art of caning and preserving. I have an old English recipe that uses suet and venison I will dig it out and post it along with a very nice Chow-Chow recipe
    thanks for the great recipe
    RR
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  • windy1950 13 years ago
    Ma and I used to make Green Tomato Mincemeat every year with what had to be picked before the first freeze. The first few times we made this, it got canned in the pressure canner. But then one year we had to hurry up and process it because we had something urgent going on and we discovered that it could be frozen with absolutely NO loss in quality. We were quite delighted, as this saved a ton of time and effort, and the rest is history!! ;-)

    A 1-quart Ziploc (r) bag is enough for one pie.
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  • jo_jo_ba 13 years ago
    Amount Per Cup
    Calories: 478.3
    Total Fat: 1.3 g
    Cholesterol: 0.0 mg
    Sodium: 22.3 mg
    Total Carbs: 123.9 g
    Dietary Fiber: 10.7 g
    Protein: 3.5 g
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The Cook

jo_jo_ba Oshawa, CA

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