---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PEAR MINCEMEAT
  Categories: Desserts
       Yield: 5 servings
  
       1 c  Currants
       1 c  Sultana raisins
     1/2 c  Dried apricots, chopped
       1    Lemon, juice & grated rind
       1    Orange, juice & grated rind
     1/2 c  Brown sugar, lightly packed
       2 ts Ground cinnamon
       2 ts Ground nutmeg
     1/2 ts Ground ginger
       1 pn Pickling salt
   4 1/2 lb Pears (10 large)
       1 c  Slivered blanched almonds
     1/4 c  Rum
  
   In a large stainless steel or enamel saucepan, combine currants, raisins,
   apricots, lemon and orange rind and juice, brown sugar, cinnamon, nutmeg,
   ginger and salt.
   
   Peel, core and chop pears to yield 10 cups.  Stir into fruit mixture. Bring
   to a boil; reduce heat.  COVER and simmer 30 minutes, stirring
   occasionally.
   
   Fill boiling water canner with water.  Place 5 clean pint mason jars in
   canner over high heat.
   
   Place snap lids in boiling water; boil 5 min to soften sealing compound.
   
   UNCOVER fruit mixture and continue cooking, stirring occasionally, about 15
   minutes until very thick.  Stir in almonds and rum; simmer 5 minutes
   longer.
   
   Ladle mincemeat into hot jars to within 1/2 inch of top rim (head space).
   Remove air bubbles by sliding rubber spatula between glass and food;
   readjust head space to 1/2 inch.  Wipe jar rim removing any stickiness.
   Center snap lid on jar; apply screw band just until fingertip tight. Place
   jar in canner.  Repeat for remaining mincemeat.
   
   Cover canner; return water to a boil.  Process 20 minutes at altitudes up
   to 1000 ft.  Remove jars.  Cool 24 hours.  Check jar seals. (Sealed lids
   curve downward.)  Remove screw bands (if desired).  Wipe jars.
   
   Label and store in a cool, dark place.
   
   Source:  Bernardin Guide to Home Preserving revised Canada 1992. Shared but
   not tested by Elizabeth Rodier Aug 93
  
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