White Mince Meat

[JPK Huson 1863]

My mother used to can, and made this once or twice. It would be great for pies and tarts then, throughout the year. I remember them slightly- it's from one of the tatty old books, barely readable. Better do something with these soon, before they fade out of existance.

White Mince Meat

17 lbs. pears, chopped
5 ls sour apples, chopped
4 lbs raisins ( recipe says 2 if seedless, never knew what that meant, so stuck to 4? )
1 cup ground orange ( we use the old meat grinder )
1 1/2 cup vineager
1 lbs. sugar
3 tsp. cin. ( I'm heavy handed with ALL the spices, use twice this )
1 tsp nutmeg ( I triple this! )
1 tsp clove ( only double personally- am wary of cloves )
1 large tsp salt ( so 2, really )

Cook until apples and pears are done ( this is how the instructions read ) . Makes 12 quarts.

We used to can this- it's fine if you freeze batches in gallon freezer bags. Boy does it save the whole canning-day blood, sweat and tears! Wonderful pies.

 

[diane]

I haven't heard of white mincemeat but I've always loved mincemeat! The valley next door is the pear capital of the world - I'll be able to get enough to try this.

 

[donna]

Sounds good. Will have to try.