2 hog heads
2 lb. tenderloin
2 lb. sausage
1 gallon chopped apples
4-5 lb. raisins
1/2 gallon canned cherries
1/2 gallon sugar
Nutmeg
Cloves
Meat broth or cider

Cover hog head with water. Cook until meat falls off the bones. Use only lean. Cover tenderloin with water, cook until tender. Reserving broth to use in mixture. Always skim off fat. Cook sausage in oven, until red disappears. Put meat through food chopper, using coarse blade. Put meat, apples, raisins, cherries, sugar, and seasoning into large kettle. Simmer 1 hour, stirring frequently. If necessary, add more meat stock or cider. To can in quart jars leave 1 inch head spice. Process in pressure canner, 20 minutes at 10 pounds pressure.

Country families made their own mince meat after butchering hogs, before Thanksgiving and Christmas. Most of the ingredients came from their own farms.