If you want to stock up and do the canning, http://www.homecanning.com/ is a good resource for the basics of home canning. If you *don't* want to get into canning, scale the recipe down and plan on using it or giving it away within a few days. I have no idea how long any of this stuff lasts in the fridge if it hasn't been processed.
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Pear Mincemeat
7 pounds Bartlett pears
1 lemon
2 pounds raisins
6 3/4 cups sugar
1 tablespoon cloves
1 tablespoon cinnamon
1 tablespoon nutmeg
1 tablespoon allspice
1 teaspoon ginger
1 cup vinegar
Wash, quarter, and core pears. Wash and cut lemon into quarters, removing seeds. Coarsely chop pears, lemon and raisins. Combine all ingredients in a large saucepot. Bring mixture to a boil over medium heat; reduce heat; simmer 40 minutes.
Ladle hot mincemeat into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 9 pints.
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This one has a lot more ingredients, but it sounds gooooood...
Brandied Mincemeat
2 quarts diced, peeled, cored tart apples (about 8)
4 cups cranberries (about 1lb)
1 14-oz pkg golden raisins
1 14-oz pkg dark raisins
1 11-oz pkg currants
1 12-oz pkg figs, chopped
1 1/3 cups ground and seeded oranges (about 2)
1 cup ground and seeded lemons (about 2)
1/2 cup chopped candied orange peel
1/2 cup chopped candied lemon peel
2 cups brown sugar
1 tablespoon cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
1 teaspoon cloves
1 teaspoon ginger
1 quart apple cider
3/4 cup brandy
1/2 cup dry sherry
Combine all ingredients except brandy and sherry in a large saucepot. Simmer gently about 1 hour, stirring occasionally. Remove from heat; carefully stir in brandy and sherry. Return to heat and simmer 30 minutes.
Ladle hot mincemeat into hot jars, leaving 1/2" headspace. Remove air bubbles. Adjust two-piece caps. Process 30 minutes in a boiling-water canner. Yield: about 4 quarts.
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No-Meat Mincemeat - 2 recipes
