Apr 08, 2018

Ruth Wakefield's Mincemeat

Boiled cider, which has the density of maple syrup, is bottled commercially in Vermont and is obtainable at specialty food stores. It can be made by boiling fresh cider to 222° F. (106° C.); 8 quarts of fresh cider are necessary to produce the 3 cups of boiled cider required for this recipe.

Ingredients:

Instructions:

Put the meat through a food grinder with the suet. In a large enameled, tinned or stainless-steel pot, combine the ground meat with the remaining ingredients. Stirring frequently, bring to a boil. Then reduce the heat and simmer for two hours. Put into pint jars, leaving 1-inch headspace. Process in a pressure canner for 75 minutes.

Written by Top-Best.com