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In a large stainless steel saucepan, combine all ingredients except brandy; stir constantly
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Bring to a boil over medium-high heat, then reduce heat, boiling gently, stirring frequently for 1 1/2 hours until mixture thickens
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Stir in brandy, if using, and remove from heat
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Meanwhile, place 6 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C)
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Set screw bands aside; heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C)
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Keep jars and sealing discs hot until ready to use
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Ladle hot mincemeat into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace)
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Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more mincemeat
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Wipe jar rim removing any food residue; centre hot sealing disc on clean jar rim, screw band down until resistance is met, then increase to fingertip tight
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Return filled jar to rack in canner; repeat for remaining mincemeat
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When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water
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Cover and bring to full rolling boil before counting processing time
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When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface
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Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands
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After cooling check jar seals: sealed discs curve downward and do not move when pressed
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Remove screw bands; wipe and dry bands and jars
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Store screw bands separately or replace loosely on jars, as desired
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Label and store jars in a cool, dark place