Page 87 - United States of Pie

water. Fill each sterilized jar with mincemeat, leaving ½ inch of
headspace at the top. Gently knock the filled jars on the counter to
release any air bubbles. If necessary, clean the outside of each jar.

Screw on the lids and sealing rings. Place the jars in a large pot of
water, with enough liquid to cover them by 1 inch. (You can use the
same water you used for sterilizing the jars.) Bring the water to a
boil, and heat the jars at a constant simmer for 25 minutes. Turn off
the heat and let the jars rest, submerged in the water, for 5 minutes.
Then remove the jars from the water bath and let them cool to room
temperature. The canned mincemeat will keep for up to 1 year in a
cool dark place.

Note:
This project takes a while, so it’s best to make the mincemeat in

advance. I find it easiest to prepare the mincemeat pre-holiday,
around October. Apples are at their peak then, and the storage time
gives the mincemeat a chance for all its flavors to meld—plus it’s all
done before the holiday madness. The recipe yields four 8-ounce
jars of mincemeat, enough for four pies. In the past, I have kept two
jars for myself, just enough to get through the holidays. The other
two jars I give to like-minded friends with a penchant for old-timey

desserts. And don’t worry, canning the mincemeat is really simple!
Once canned, the jars will hold for up to 1 year in your larder.