Dorothy Wulfkuhle, Topeka, Kansas, sends a similar recipe she has made for Thanksgiving and Christmas since the late 1950s. Her cookie dough and baking instructions are almost identical to the recipe sent by Jenifer-Joan, but Dorothy makes her own mincemeat. Here’s her mincemeat recipe.
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5 cups cooked meat (I use hamburger)
4 pounds raisins
2 cups water
3 tablespoons cinnamon
1 1/2 tablespoons cloves
1 orange, ground up
1 cup vinegar
5 pounds ground apples
2 pounds brown sugar
2 1/2 cups (or more) meat stock
1 tablespoon salt
3 tablespoons nutmeg
1 lemon, ground up
6 cups fruit juice (I use grape or orange)
In large kettle or stockpot, combine all ingredients. Cook until apples are done.
Sterilize quart jars; place lids and rings in boiling water and simmer until ready to use.
The National Center for Home Food Preservation recommends using hot-pack method and either a dial-gauge or weighted-gauge pressure canner.
Fill hot jars with hot mixture, leaving 1-inch headspace. Adjust lids.
Process for 90 minutes at 11 pounds of pressure (at zero to 2,000 feet altitude) in dial-gauge pressure canner. For altitudes from 2,001 to 4,000 feet, use 12 pounds pressure; for 4,001 to 6,000 feet, 13 pounds; and for 6,001 to 8,000 feet, 14 pounds. For a weighted-gauge pressure canner, process for 90 minutes at 10 pounds pressure for altitudes up to 1,000 feet, and at 15 pounds for altitudes above 1,000 feet. Yields 9 to 10 quarts.
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