Number Served: Varies (canned mince meat for pies & cookies)
10 pounds cooked deer meat
5 pounds ground beef suet
15 quarts pared and chopped tart apples
7-8 cups chopped orange pulp (peel oranges first)
1 1/4 cups lemon juice
10 pounds currants
5 cups cheap brandy
1 gallon sweet cider or grape juice
1 2/3 cups finely chopped orange peel
15 pounds seeded raisins (mixture of light and dark)
2 1/2 pounds chopped candied citron
5 cups honey
5 tablespoons salt
5 tablespoons cinnamon
5 tablespoons allspice
10 tablespoons nutmeg
5 teaspoons cloves
1 1/2 teaspoons ginger
Mix all ingredients in a large container and simmer for 1 to 1 1/2 hours.
Stir frequently to prevent sticking.
Pack hot into hot jars, leaving 1 inch head space.
Adjust caps, process pints and quarts 20 minutes at 10 pounds pressure in pressure cooker.
Notes & Variations:
The 15 quarts of chopped tart apples includes about 3 quarts of crab apples.
Contributor: Mother Zeitler/Jerry Zeitler, RRGC
This was usually prepared in the late fall. Mom would beak it down to where she cooked in smaller batches, storing the rest in the root cellar where it would remain cold until all had been canned.