Its pretty easy to start pressure canning chili, I don’t really do this for long term food storage, but rather because it is easy to take a mason jar of food for lunch or to reheat for a quick meal.
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.
When I cook chili I don’t do much besides 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 Pressure canning homemade 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 head-space
- 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? It’s hard to find a safe recipe for homemade recipes. Because of this I err on the side of caution.