Adventures in Canning – Chili

Cooking_November12_DSC_1385In the past few weeks I have canned 57 pints of various beans, and just completed canning 25 pints of chili and beans. I really do not have a defined recipe for the chili, it was simply a mixture of meat, beans, tomato sauce and paste, as well as spices.  I just eyeball everything and it usually tastes good. 

I will post the hot salsa recipe next week, as I need to can some more.

 

Recipe:  ChiliCooking_28Nov12_DSC_1437

Ingredients:

2 pounds Pinto Beans
2 Pounds Ground Beef – extra lean
3 pounds Pork lion – extra lean
4 cans Tomato sauce
2 cans Tomato paste
Chili Powder
Cumin
Seasoning salt
Hot Salsa – Homemade
Water – as needed to ensure beans rehydrate and to thin chili mixture.

Procedure:

1. Soak beans for 24 hours and rinse very well.
2. Brown meat and add all of the ingredients except the beans.  Simmer for an hour – let sit overnight (or not).
3. Combine rinsed beans with the chili mixture and heat until almost hot (or cold pack – up to you).
4. Place in pint jars leaving one inch head space. 
5. Slowly heat canner until it starts venting – I take about 40 or so minutes for this. 
6. Vent for 10 minutes.
7. Process at 10 pounds for 75 minutes.
8. You know the rest.

One thing I will do differently next time is not mix the beans with the chili prior to filling the jars.  In the future, I will add the beans to the jars, then add the chili mixture.  What I found is that the final 6 or so jars had too many beans and not enough meat.

An image of the 25 pints of chili – all sealed and ready to store:

Cooking_28Nov12_DSC_1436

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