Comments for en-gb 30 Sat 27 Dec 2014 14:12:04 GMT+1 A feed of user comments from the page found at Jenny Robinson Thank you so much for saving my Christmas Day with this method of making mince pies. I had the pastry, mincemeat, cutters and oven ready, but where was my patty tin. Panic was about to set in until I remembered your programme. Having found a suitable mould to cut the bases and taken one of my cutters to pieces I was able to use your method to make the pies (I used a teabag sqeezer to crimp the top to the base!). I shall be using this method in future as they turned out to be the best I had made. I have already made plans to make my own mincemeat next year but perhaps omitting the steak!. Wed 30 Dec 2009 11:14:41 GMT+1 Patricia Dunham Tina, this recipe looks remarkably like my grandmother's. Practically the first time I've seen another recipe using meat! She canned hers (hot process) in quart jars and it lasted through the whole year. Even for multiple years. Just sitting in the refrigerator, waiting to be made up into pies? Probably at least a week??? I never actually saw it sit, it was always either going into canning jars or coming out of canning jars. If you want to try the frig, I'd suggest a sterile container with a really closeable lid. Also her recipe, being tea-total, uses vinegar and apple cider at a ratio of 1 to 4 (i.e. quarter cup vinegar to 1 cup cider), rather than the brandy and port as above. That might affect its short-term keeping qualities. Mon 14 Dec 2009 05:57:49 GMT+1 tina young how long would this mincemeat keep for Sun 13 Dec 2009 22:24:22 GMT+1