When I first asked for a pressure canner for Christmas this was the recipe I had my heart set on using it for. Now that I’m finally preparing to make the minced meat I’m wondering if I should use the pressure canner…part of me thinks I should wait a few weeks before Christmas and just put it in the fridge but maybe that’s just my first timer anxiety. Please help! Thank you!!
by BrilliantNo872
1 Comment
Here is a USDA tested recipe
[https://www.healthycanning.com/home-canned-mincemeat](https://www.healthycanning.com/home-canned-mincemeat)
You can also search for meatless mincemeat. I think Bernardin has an apple cherry mincemeat, or something similar.