Wednesday, April 11, 2012

Canning Chili Beans

Kat’s Chili Beans

Get your canner and equipment ready before starting.  Make sure you have all the ingredients you need for the recipe before you begin. 

Remember to leave plenty of liquid in each jar so that your chili is not to thick. 

If you would like to use dry beans for your chili, please check the link for Chili Con Carne listed with the recipes.


3 lb lean ground beef
3-27oz cans bushes pinto beans in chili sauce
2-16 oz bushes light red kidney beans
2-14.5 oz cans of diced tomatoes
2-14 oz cans seasoned tomato sauce
1-46 oz can of tomato juice
1 cup of diced onions
1 cup of diced green sweet peppers
1 tbs of oil
2 tbs crushed red pepper flakes
Chili powder or other seasonings to suit your taste

Put oil, onions and peppers in a pan.  Cook until tender and put in a large stainless steel pot.
Brown hamburger until done and pour off excess grease.  Add this to your pot.  
Add all other ingredients to the pot.
Bring to a boil over med-high heat.  You can add a little water if it's
to thick.

Ladle hot chili into hot pint size jars, leaving 1 inch head-space.  Remove air bubbles and add more chili if needed.

Put on lids and bands.  Tighten finger tight. 
Put jars in pressure canner and close the lid.  
Heat until you can feel the steam escaping from the vent.  
Vent steam for a full 10 minutes and close the vent. 
Dial Gauge Canner:  11 pounds pressure for 75 minutes
Weighted Gauge Canner:  10 pounds pressure 75 minutes.
Turn off heat and allow pressure to drop naturally, wait 2 minutes and open vent. Wait 10 more minutes before taking off the lid.
Remove lid carefully, lifting away from face, it is hot.  Let sit 10 more minutes and then move jars to counter to cool.  Waiting an extra 10 minutes gives your jars time to adjust to the temperature in the room.

Allow jars to cool for 24 hours. 
Check your seal.  Label and store in a cool, dark room.
Adjust pressure for higher altitudes.

Chili contains meats and vegetables and must be pressure canned in order to be safe.  Hot water bath cannot reach a high enough temperature to kill all microorganisms that can cause food poisoning.

Please note that the NCFHFP says that there has not been a time determined to be safe for canning chili in quart jars.  I don't recommend it, but if you do then you should process it for 90 minutes at 10 pounds pressure.