Mincemeat’s on our agenda again today:
“I’ve never written or called into a column or radio talk show,” Betty Anderson of Everett says, “but I couldn’t ignore John Greer’s request for mincemeat. I thought I was the last person on earth who loves the stuff! It’s a pleasure to share this truly traditional and delicious recipe with him.
“The following came from a recipe book that was brought along when my mother’s family immigrated from England in the early 1900s. I’ve made it several times — it makes a crackerjack pie and, of course, can be used for cookies, etc. It’s a little labor intensive, but I’m sure if Mr. Greer likes mincemeat, he’ll be in seventh heaven when he tastes the results.”
Backtracking for a minute here, in his Forum SOS last January, John had wondered about the possibility of using suet and liquor to preserve the mincemeat for long-term storage without refrigeration or processing of any kind, as was commonplace for several hundred years. Which prompted me to note, “Nowadays, of course, whether it contains suet and hootch or not, food safety experts have determined that homemade mincemeat should either be frozen or canned for long-term storage.”
Referring to that mincemeat mention, Betty says, “I agree with your comment about storage. This recipe makes a large batch. I freeze what I can’t use within a couple of weeks in portions adequate for 9- to 10-inch pies.”
And now, we hear from Yvonne Gough, who shares her treasured recipe that, amazingly, is identical to Betty’s. “I have had this recipe for many years and have doubled it for canning. It does have the requirements John Greer is seeking. I do hope he will try it, for it is very, very good.
“”I can it rather than freezing so I that I can give it as gifts to those who really like the old-fashioned mincemeat. It makes enough for three or four 9-inch pies.”
Yvonne adds, “Instead of using cognac, I use apricot brandy. I also add other fruits to the recipe, depending upon what I have extra, such as cherries or plums, apricots, etc.”
Before we get to the recipe itself, let me say again that homemade mincemeat must either be frozen or processed in a pressure canner. Therefore, the current processing directions, provided by the National Center for Home Food Preservation, adapted from the USDA “Complete Guide to Home Canning,” revised in 2006 and reviewed May 2009, have been included.
Now for:
Old-fashioned brandy mincemeat
2pounds beef round, cubed
Water
1pound beef suet, membrane removed
1pound candied fruit
3pounds apples, peeled, cored and chopped
2pounds light brown sugar
4cups cider
1tablespoon salt
1tablespoon ground nutmeg
1tablespoon ground allspice
1tablespoon ground cloves
2tablespoons ground cinnamon
11/2 cups light molasses
3packages (11 ounces each) currants
1pound dark raisins
1pound golden raisins
2cups cognac
In a saucepan or kettle, cover beef with water and boil about 90 minutes, until tender. Cool and put through a food chopper, using medium blade. Put suet and candied fruit through chopper. Mix with the meat and apples. Dissolve sugar in cider in a large pan and bring to boil. Add meat mixture and return to boil. Reduce heat and simmer 5 minutes.
To freeze: Remove pan from heat and add salt, spices, molasses, currants and raisins. Mix together thoroughly, blend in brandy and cool to room temperature. Ladle into suitable containers and freeze.
To pressure can: To the simmering meat mixture, add the salt, spices, molasses, currants and raisins, mixing thoroughly. Blend in the brandy, bring to boil, and cook, stirring, until hot throughout. Fill hot, sterilized quart canning jars with hot mincemeat without delay, leaving 1-inch headspace. Adjust lids and process: In a dial-gauge pressure canner, process 90 minutes at 11 pounds, at altitudes of 0-2,000 feet; process 90 minutes at 12 pounds, at altitudes of 2,001-4,000 feet. In a weighted-gauge pressure canner, process 90 minutes at 10 pounds, at altitudes of 0-1,000 feet; process 90 minutes at 15 pounds, at altitudes above 1,000 feet.
The next Forum will appear in Wednesday’s Good Life section.
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