Recipe Archives->Preserving->Pear Mincemeat

OLD-TIME PEAR MINCEMEAT

7 lbs. ripe Bartlett pears
1 lemon
2 (1 lb.) pkgs. seedless raisins
6 3/4 c. sugar
1 c. vinegar  
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
1 tsp. ginger

Core and quarter pears.  Cut lemon into quarters, removing seeds.
Put pears, lemon and raisins through food chopper.

Combine remaining ingredients in large kettle. Add chopped fruit
mixture. Bring to a boil over medium heat; simmer 40 minutes.  Pack
at once in hot pint jars. Adjust lids. Process in boiling water
bath (212 F degrees) 25 minutes.  Remove jars from canner and
complete seals unless closures are self-sealing type.

Makes 9 pints.

You will need 4 cup homemade mincemeat for a 9" pie. Dot the filling
with 1 tblsp. butter, adjust top crust, cut vents and flute edges.
Brush top with light cream, if desired. (It's a good idea to cover
pie edges with 1 1/2" strip of aluminum foil the first half hour
of baking to prevent excessive browning.) Bake in hot oven (425'F.)
40 to 45 minutes, or until pastry is golden. Partially cool on rack
before serving.

Printable version: pear-mincemeat.txt.