There's a classic book called Putting Food By that details how to can EVERYTHING. I'm reluctant to give advice on this subject because of the safety issues involved, even though I've canned before. You have to do it right. Thanks for the recipe guidelines. I've always wanted to make mincemeat and just might try it this year. Always wanted to do plum pudding but the suet thing scares me. The Frugal Gourmet has a great book on Christmas with all this kind of stuff.
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