Canning chili beans recipe: 59 photos
Pressure Canner Chili Con Carne
FAQ
Canning your own chili has never been easier, you don't even need a pressure canner to do it. Because chili is a low acidic food, it can be safely canned by simply using the water bath method.
Chili must be pressure-canned, because it contains low-acid foods like meat and beans. Pressure-canning is the only way to kill dangerous pathogens like botulism, that can grow in a low-acid environment.
Many folks (including myself) have had good luck with simply soaking the beans overnight, rinsing, and then placing them straight into the jars. Fill the jars with boiling water (leaving 1″ headspace) and then proceed with the canning. This eliminates the hassle of boiling and results in slightly firmer beans.
- Adding beer to your chili can make it more complex. ...
- Mix in cocoa for a deeper flavor. ...
- Fresh, chopped ingredients are excellent chili toppings. ...
- You can also top your meal with cooked bacon. ...
- Roast and mix in some chiles. ...
- Common spices and pantry staples can also upgrade your meal.
Bring remaining ingredients to a boil in a large pot. Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids. Process in hot water bath for 30 minutes.
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Mike Karabeini
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