Mincemeat

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This is the real thing: a recipe handed down from generations gone by, when you couldn't waltz over to the store and buy commercially packaged "mincemeat." Try making your own--you won't believe the flavor difference. If you like, add a little cider, bourbon, or wine before storing the mincemeat or when you use the mincemeat. It's delicious hot over ice cream, or, of course, made into a pie. 1-1/2 pounds lean beef 1/4 pound suet 2 pounds apples 2 cups raisins 1 can sour cherries small amount citron, if desired 1-1/2 cups sugar 1 tablespoon salt 1 teaspoon cloves 1 tablespoon allspice 1 tablespoon cinnamon Boil meat until tender; grind fine. Chop suet and apples fine; add raisins and cherries. Cook until apples are barely tender. Combine all ingredients and mix well. Pack into pint jars and pressure can at ten pounds pressure for one hour; or, freeze