2 lb. cooked meat (beef)
4 quarts raw green apples, peeled and cored
6 cups sugar
2 cups vinegar
2 lb. raisins (mixed golden and dark)
1 lb. dried currants (optional)
1 cup butter or suet (cut up or ground)
1 tbsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg and allspice (optional)
1 tsp. ground cloves

Grind the cooked meat and raw apples together coarsely using a meat grinder.

Cook all together in a large kettle until heated through. Pack into hot canning jars leaving 1/2-inch headspace. Adjust 2 piece caps.

Process pints and quarts in a pressure canner for 90 minutes at 10 lbs. pressure.

Alternatively, the mincemeat may be frozen (no processing needed).