I like to cook, and because I like to piddle and experiment with things, I really like to cook chili; I don’t have a chili recipe per se, but more of a technique. I brown the meat with some onions and peppers, and add whatever beans I am in the mood for, as well as tomatoes in various forms and amounts. The only true thing is that I like to use stew meat, and cook it with spices and beans for a long time….
But sometimes, I don’t have a long time to cook chili, or I don’t want to eat on a big pot of chili all week. That’s when canned chili really comes in handy.
Pressure canning (and you must pressure can it since its low acid) chili is simple:
- Cook Chili to your taste
- Prepare jars, lids, and rings as you would for canning anything.
- Spoon chili in jars to 1 inch headspace
- Burp jar to remove air bubbles
- Clean jar for a good seal
- Can per manufactures instruction for your canner
- Process at 10 lbs. pressure for 90 lbs. in pint jars
- (Notice no info for quarts? That is because it’s hard to find a safe recipe for homemade recipes so I err on the side of caution.)
Heavy Cast Aluminum Pressure Cooker/Canner