The Magic of Mincemeat: A Festive Pie Filling Journey

Mincemeat pie, a dish steeped in history, offers a delicious way to connect with traditions while adding a unique touch to your homestead kitchen. Originating as "Christmas Pie" back in the eleventh century, its roots are as rich and complex as its flavor profile. Let's explore the steps to making this festive filling, which yields approximately seven quarts.

A Culinary History Lesson

Legend says that English crusaders, returning from the Holy Land, brought oriental spices back with them. Cinnamon, cloves, and nutmeg – the holy trinity of mincemeat spice – were incorporated into meat pies to represent the three gifts the magi presented to the Christ child. Traditionally, these pies were small, perfect for pairing with a mug of hot buttered rum on a cold winter's night.

Gathering Your Ingredients

To embark on this culinary adventure, you'll need:

• 2 cups finely chopped suet
• 4 lbs ground beef or 4 lbs ground venison and 1 lb sausage
• 5 qts chopped apples
• 2 lbs dark, seedless raisins
• 1 lb white raisins
• 2 qts apple cider
• 2 tbsp ground cinnamon
• 2 tsp ground nutmeg
• ⅛ tsp cloves
• 5 cups sugar
• 2 tbsp salt

The Preparation Process

1. Rendering the Suet and Meat: Cook the suet and meat in water to prevent browning.
2. Preparing the Fruit: Peel, core, and quarter the apples.
3. Grinding: Put the suet, meat, and apples through a food grinder using a medium blade.
4. Combining and Simmering: Combine all ingredients in a large saucepan and simmer for 1 hour, or until slightly thickened. Remember to stir often to prevent sticking and burning.

Canning for Preservation

Once the mincemeat is cooked, it's time to preserve it for later enjoyment.

1. Jarring: Fill sterilized jars with the hot mixture without delay, leaving 1-inch headspace.

2. Sealing: Adjust lids and process immediately.

3. Processing: Use a dial-gauge pressure canner following these guidelines:

   • Jar Size: Quarts
   • Style of Pack: Hot
   • Process Time: 90 minutes
   • Canner Pressure:
     • 0-2,000 ft: 11 lbs
     • 2,001-4,000 ft: 12 lbs
     • 4,001-6,000 ft: 13 lbs
     • 6,000-8,000 ft: 14 lbs

4. Cooling: After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes, then unfasten the lid and remove it carefully, lifting the lid with the underside away from you to avoid steam burns.

Tips and Variations

• For a vegetarian version, walnuts or pecans can be used in place of meat.
• Adjust the spices to your preference. A pinch of allspice or ginger can add another layer of complexity.
• Ensure proper head space in jars to maintain a good seal during canning.

Mincemeat pie filling is a testament to the ingenuity of past generations, transforming simple ingredients into a culinary masterpiece. Whether you follow the traditional recipe or add your own personal twist, the result will be a delightful taste of history.