Ingredients
8 lb Raisins (seedless or seeded)
10 lb Sugar
8 lb Venison or Beef (lean, 1/2" Cubes)
4 lb Suet
1 lb Citron (chopped)
8 qts. Apples (pealed, cored, and chopped)
6 qts. Apple Cider (sweet)
1 qt. Molasses (light)
1 qt. Meat Broth
12 Lemons (juice only)
6 Tbls. Cinnamon
6 Tbls. Mace
6 Tbls. Cloves
Salt to taste
1 Tbls. Brandy - per jar
Preparation
Place above ingredients (except brandy) in large container and mix well. Fill 1 1/2 pint jars. Add brandy and seal. Cook in pressure canner at 5lb pressure for 90 minutes.
If you use quart jars - process for 90 minutes, as well.
The following is my additional notes on making pies from the filling: When making the pie, put the contents of the 1 � jar into a 9" pie pan lined with an uncooked pie crust. Top with another crust and seal the edge. Cut a vent slit in the top crust about 2" long.
Bake in a 375-degree (F) oven for 20 minutes with the edge of pie covered with foil. Remove foil and bake for another 25-30 minutes until crust is golden brown.
Note: I’ve also cooked the whole thing in a big batch (60 minutes if I remember correctly) and frozen in in 1 1/2 pint freezer containers. Keeps for several years in the freezer with no problems.
