Canning Poultry

How to can poultry
following the NCHFP guidelines

 These directions will work the same for all these types of poultry.

 Chicken, Duck, Goose, Turkey or Game Birds

Meat is a low acid food and must be pressure canned.  A pressure canner reaches the temperature of 240 degrees needed to kill microorganisms that can cause food poisoning.

You can use either a raw pack or hot pack method.   I will tell you how to do both. I use the hot pack method.  Your meat will not only look more appealing but will not be as dried out.  I always remove the bone from mine because it just takes up space in my jars.  You can cook up the bones to make the broth for pouring over the meat.  I can chicken breast by themselves, either strips or cubed.  All other parts I cube to use in soups or casseroles. 

1:  Choose your method:  Raw or Hot Pack

 Raw-Pack:  Separate your chicken (or other game bird) at the joints.  Bones may be left in or removed.

Pack into room temperature jars leaving 1-inch head-space

 Hot-Pack:  Boil your chicken until it is about 2/3 done.  You can bake or steam it as well, but I boil mine.  Bones may be left in or removed.

Pack into hot jars leaving a 1-inch head-space.

2:  Add ½ tsp canning salt to each pint or 1 tsp to each quart jar (this is optional)

3:  Cover meat with hot broth or water.   Remove air bubbles and adjust head-space if needed by adding more liquid.

4:  Wipe the rims of jars with a clean paper towel dipped in white vinegar.  Make sure they are clean so a good seal will form   Put on lids and rings and tighten down finger tight.

5:  Place jars in your pressure canner and lock lid.  Vent steam for a full 10 minutes.  

Process according to charts:

Table 1.                                 Recommended process time for Chicken in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0- 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Without Bones:
Hot and Raw	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14
With Bones:
Hot and Raw	Pints	65 min	11 lb	12 lb	13 lb	14 lb
	Quarts	75	11	12	13	14

Table 2.                           Recommended process time for Chicken in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Without Bones:
Hot and Raw	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15
With Bones:
Hot and Raw	Pints	65 min	10 lb	15 lb
	Quarts	75	10	15

The reason bone in is processed for less time is because the bone allows space and more heat can penetrate.

7:  Turn off the heat and let temperature drop naturally.  Once pressure has dropped to zero, wait at least 10 minutes before removing lid.  .Remove lid and wait 10 minutes for jars to adjust to room temperature. 

8:  Place jars on counter to cool for 24 hours.  Label and store in a cool, dark place.

Kat's Apple Butter

Canning Apple Butter

Good old fashioned Apple Butter only comes from using fresh apples and cooking  a long time over low heat.   You can make this with any kind of apples but some do better than others.  I like Golden Delicious, Cortlands, Jonagold to name a few. You can mix them up for flavor.   Some of the best Apple Butter I've made has come from small apples off a tree that I didn't even know the name of so don't worry about what kind, just use what you have.

These ingredients are for one 8 quart crock pot full.  When I have lots of apples I also use a large roaster and just double or triple the recipe.
Ingredients Needed:
8 quarts of apples or enough to fill your crock pot.
(You can start with sliced apples, but I cook mine until soft and then run through the food mill.  I then put the sauce in the pot and add other ingredients to start slow cooking)
4 cups sugar
1/4 cup cinnamon
1 tbsp allspice
2 tsp ground cloves

 1: Fill your crock pot with apples run through your food mill or sliced apples if you prefer them that way.   Add sugar and the spices. Use a wooden spoon and mix well. I usually start mine around seven in the evening and cook on high, uncovered for a few hours. Turn down to low and cook overnight. I put two wooden spoons across my pot and set the lid on top so all the steam can escape. This helps it thicken.

  In the morning, stir and taste and add a little extra spice or sugar if you think you need it.  Use an immersion blender to smooth the butter.

Let cook until nice and thick.   The longer you cook it, the richer it gets, mine usually cooks a total of about 18 hours.

2:  Get your water bath canner ready and steralize your jars by boiling them in the canner.  Add a few tablespoons of white vinegar to your water to keep hard water stains off your jars.  Have lids & rings warming in simmering hot water, not boiling. 

3:  Remove jars from boiling water.

4:  Fill hot jars with hot apple butter.  Leave 1/4 inch head space.  Remove air bubbles and put on lids and rings.  Tighten the rings finger tight.

5:  Place in the canner and cover.  Bring to a full boil and process for 10 minutes.  Remove  the lid and let sit for 5 minutes. 

6:  Remove from canner and place on counter to cool for 24 hours. 

Label and store in a cool, dark place.

  

Monkey Butter from Kat's Kitchen

My grandchildren and I decided to do a youtube video and show you how to make Monkey Butter.  This is a wonderful, tasty, tropical jam....sure to become one of your favorites.





We got 8 half pint jars from this batch. 

Ingredients needed to make Monkey Butter
5 ripe bananas, no brown spots
1 20oz can of crushed pineapples with the juice
3 cups of sugar
3 tbsp of lemon juice
1/4 cup of coconut

Slice your bananas into a med/lg stainless steel pot.  Add all other ingredients and bring to a boil over
medium heat stirring often.  Continue stirring and mashing your fruit to get the consistency you like.  Cook until thick.

Pour into freezer containers and let stand 30 minutes to cool.  Refrigerate up to 3 weeks or store in freezer for up to one year.

I do not recommend canning this recipe but if you choose to do so:

Ladle hot jam into sterilized jars.  Place your lid and rings on finger tight and process in a water bath for 15 minutes.

Leave on counter to cool for 24 hours and store in a cool, dark room. 

There has been some questions as to whether or not Monkey Butter was safe to can.  I can't say that it is because it's not a tested recipe but I do know that Ball Fresh Preserving has recipes containing bananas, pineapples and coconut in various ways and since these are the main ingredients in this recipe I see no reason why it would not be safe to can.  I would not recommend making it too thick if you choose to can it.  My recommendation would be to freeze it.  

Here's a link to one recipe containing bananas:  http://www.freshpreserving.com/recipes/fruity-banana-chutney

They have one called Ambrosia Conserve with Pineapples and Coconut on page 31 of the Ball Blue Book.

Hope you enjoy eating this as much as we did making it...

Canning Apples

It will take approximately 19 lbs of apples to can 7 quart jars.  Apples can safely be canned in a water bath canner.

Granny Smith is good if you are using them for pies. Rome, Gala, Fuji all are good for everyday canning.  Red and Golden delicious are a little soft, but I use just about any of them that I have.  You can mix them up as well.  My family loves what we call fried apples with biscuits for breakfast, so this is something I make a lot of.

You can also open a jar and add spices and thickener for a quick apple pie.

You will Need:

Apples

Syrup for packing (Click here to see my post on how to make syrup)

Canner

Jars & Lids

Jar lifter

Apple peeler or a good knife

And of course towels, and all the other little things you dig out for a day of canning.

I like using an apple peeler simply because it is fast.  I don’t like the fact that the slices are way to thin.  I remove the corer and just use mine for peeling and then take a knife or apple corer to finish them. 

Once sliced, you should put them in a solution of 5 parts water and 1 part lemon juice to keep them from turning brown until you are ready to pack them into jars or use fruit fresh.

Get your jars sanitized by running them through a cycle in the dishwasher or by placing them in a large pot covered in water and keep them gently boiling until ready to fill. (Note: It is not necessary to sanitize jars if they are being processed for more than 10 minutes, but they do need to be hot when you fill them.)

Make your syrup and keep it warm until ready to cover your apples. (See my post for a variety of syrups)

The Stainless Steel Apple corer works great once you get them peeled.

Methods:

Raw Pack Method

1. Pack apples into jars, leaving ½ inch headspace
2. Gently shake down to help remove air and cover with syrup still leaving ½ inch headspace.
3. Wipe the jar rims with a clean paper towel dipped in white vinegar.
4. Put on lids and rings.  Tighten finger tight
5. Place jars in water bath canner and process both pints and quarts for 20 minutes
6. Adjust time according to your elevation (See my post with charts)

 Hot Pack Method

1. Place apples in small batches in a stainless steel pot and cover in water. (Some people just go ahead and put them in the syrup and bring both to a boil together.  either way works well)
2. Bring to a boil over medium high heat and boil gently for 5 minutes.
3. Pack in clean sterilized jars and cover in syrup leaving ½ inch headspace.
4. Wipe jar rims with a clean paper towel dipped in white vinegar.
5. Put on lids and rings.  Tighten finger tight.
6. Place jars in water bath canner and process both pints and quarts for 20 minutes.
7. Adjust time according to your elevation (See my post with charts)

I prefer the hot pack method.  I have found that I get better quality this way. 

When time is up, remove canner lid and let sit for at least 5 minutes.  Place jars on counter to cool for 24 hours. 

Label and store in a cool, dark place.

Salsa Safety is very important

Salsa Safety

When canning salsa use only recipes provided by the United States Department of Agriculture (USDA) or your county Cooperative Extension office. DO NOT use recipes printed before 1988.

To be safe, all water-bath canned salsa MUST include the addition of vinegar or lemon juice.

Use ONLY the amounts of each vegetable listed in the salsa recipe, however:

You may change one variety or peppers for another to suit your taste.
DO NOT increase the total amount of peppers.
Spices, such as cilantro and oregano may be changed for milder or stronger flavors.
DO NOT change the amount of onion or garlic.
Tomatillos or green tomatoes may be subsituted for tomatoes in any recipe.
DO NOT water-bath peppers, they must be pressure canned.

If a USDA or Cooperative Extension salsa recipe has not been used, a pressure canner MUST be used instead of water-bath canning. The salsa should be hot packed into pint or half-pint jars. DO NOT use quart jars. Process in a pressure canner 35 minutes at 10 pounds pressure, if using a weighted gauge or 11 pounds pressure with a dial gauge.

Untested salsa recipes may also be frozen or eaten fresh.

Sharing this information from:
MASTER FOOD PRESERVERS & SAFETY ADVISORS
WSU/Whatcom County Cooperative Extension
1000 N Forest Street, Suite 201, Bellingham WA 98225-5594
Phone: 360/676-6736
FAX: 360/738-2458

Click the link below for information from the University of Wisconsin on Salsa Safety
Canning Salsa Safely

Click the link below for information from the NC University on Salsa Safety
NC State University on Salsa Safety

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.

Ingredients:  

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. 

Canning Salsa

Preparing and Canning Salsa

Tomato Salsa with Paste Tomatoes: Yield: About 16 to 18 pints

•  7 quarts peeled, cored, chopped paste tomatoes
• 4 cups seeded, chopped long green chiles
• 5 cups chopped onion
• ½ cup seeded, finely chopped jalapeño peppers
• 6 cloves garlic, finely chopped
• 2 cups bottled lemon or lime juice
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 tablespoons ground cumin (optional)
• 3 tablespoons oregano leaves (optional)
• 2 tablespoons fresh cilantro (optional)

 Note: This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.

Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.

Note:  YOU CAN USE DIFFERNT KINDS OF PEPPERS

Chile peppers range from mild to fiery in taste. Very hot peppers are usually small (1 to 3 inches long); mild peppers are usually bigger (4 to 10 inches long). Anaheim, Ancho, College, Colorado and Hungarian Yellow Wax are mild pepper varieties. Choose a mild pepper when the recipe calls for long green chiles.
Small, very hot peppers provide a distinct taste to salsas. Jalapeño is the most popular hot pepper. Other varieties include Serrano, Cayenne, Habanero and Tabasco.

You may substitute bell peppers for some or all of the long green chiles. Canned chiles may be used in place of fresh.
Use only high quality peppers. Do not increase the total amount of peppers in any recipe. However, you may substitute one type of pepper for another.
The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned.
Hot peppers, such as the jalapeño, do not need to be peeled, but seeds are often removed.

Preparing Peppers:  I don't peel my peppers or tomatoes.  I use my grinder and just crank them through it.

If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods:

Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister.

Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister.

To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop.

Hot Pack: Combine all ingredients except cumin, oregano and cilantro in a large saucepot and heat, stirring frequently, until mixture boils.

Reduce heat and simmer for 10 minutes, stirring occasionally. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling water canner according to table below:

Table 1. Recommended process time for Tomato Salsa with Paste Tomatoes in a boiling-water canner.
		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 6,000 ft	Above 6,000 ft
Hot	Pints	15 min	20	25

IMPORTANT:The only change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute vinegar for the lemon juice.

Reference:  http://nchfp.uga.edu/how/can_salsa/tomato_salsa_paste_tomatoes.html

Adding acid to salsa

The acid ingredients used in salsa help preserve it. You must add acid to canned salsas because the natural acidity may not be high enough. Commonly used acids in home canning are vinegar and lemon juice. Lemon juice is more acidic than vinegar, but has less effect on flavor. Use only vinegar that is at least 5% acid and use only commercially bottled lemon juice.

If you wish, you may safely substitute an equal amount of lemon juice for vinegar in recipes using vinegar. Do not substitute vinegar for lemon juice. This substitution will result in a less acid and potentially unsafe salsa.

Reference:  National Center for Home Food Preservation

Canning Tomatoe Products

While it is safe to water bath can tomatoe products with added acidity, using a pressure canner will result in higher quality and more nutritious canned tomato products.

 Acidification: To ensure safe acidity in whole, crushed, or juiced tomatoes, add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.

Why do I have to use a pressure canner

Low acid foods must be canned using a pressure canner.
Only prolonged exposure to high heat can kill bacteria that can cause food poisoning. Water bath canning can't reach a high enough temperature. Water bath canning reaches 212 degrees where a pressure canner will reach 240

Whole Kernel Corn

Having your own corn is so much better than what you buy in the store. Once you try this you won’t want anything else.  Remember that corn is a low acid food and unless you are making pickled corn, then you MUST use a pressure canner.

Note:  The Ball Blue Book say that sugar content in some corn can cause some browning when canned.  This does not affect the corn being safe to eat.  I personally have not had a problem with it myself.

What you will need:

Pressure Canner
Jars, Lids and Rings
Jar lifter, Funnel, and all the other little extras that go along with canning.

Corn (as much as you want) 
Canning Salt
Boiling water

1.     Husk your corn and remove as much silk as you can by running cold water over it as you remove the silk.

2.     Stand corn on end and with a sharp serrated knife, cut your kernels from the center of the cob. It is normal for kernels to stick together, they will break apart in a later step.  I used to use a large cookie sheet to cut mine on and moved it to a large stainless steel pot as I went along until a friend got me a great little gadget from Pampered Chef.  Now I just cut it into the pot.  This was so fast and easy.

DO NOT SCRAPE COB FOR WHOLE KERNEL CORN

3.     Choose your packing method.  Most experts prefer the hot pack method because the food is evenly heated before placing into the jars.  It's the method I use.

·       Raw-Pack:  Loosely pack corn in hot jars.  Add canning salt 1 tsp for quarts or ½ tsp for pints. Do not shake down.  Cover in boiling water.  Remove air bubbles and adjust head space to 1 inch.

·       Hot-Pack:  Add 2 cups boiling water to each quart of cut corn.  Bring to a boil and simmer for 5 minutes. Ladle hot corn with liquid into hot jars.  Add your salt.  Remove air bubbles and adjust head space to 1 inch.

Wipe rims of jars with a clean paper towel dipped in vinegar or hot water to ensure a good seal.

4.     Put lids and bands on jars and tighten finger tight.

5.     Place jars into your canner, put on lid and bring to a boil.  For most canner you vent steam for a full ten minutes and close the vent. The All American Canner says to vent for 7 minutes.

6.  Let pressure build to 10 lbs and maintain pressure for 55 minutes for pints and 85 minutes for quarts.  If you have a dial gauge canner it's good to let it get to 11 lbs so if it starts dropping you won't have to worry about it going below 10 before adjusting your heat.  

Remember to adjust your pressure for elevations higher than 1000 feet.  See Charts.

Table 1. Recommended process time for Whole Kernel Corn in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints	55 min	11 lb	12 lb	13 lb	14 lb
	Quarts	85	11	12	13	14

Table 2. Recommended process time for Whole Kernel Corn in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints	55 min	10 lb	15 lb
	Quarts	85	10	15

7.     When timer goes off, turn off the heat and let pressure drop naturally.  Wait 2 minutes and open vent.  Wait 10 minutes and remove lid, then wait 10 more minutes and take jars out of canner.  Waiting allows the jars to adjust to the rooms temperature.  Place jars on counter and allow them to cool for 24 hours.

8.     Test your seal.  Wipe jars clean.  Label and Store in a cool, dark place.

Reference:  Ball Blue Book Page 67

Want Cream Style Corn
Click here to see how I do Cream Style Corn

Best Place to store your canned food

Where is the best place to store home canned foods?

The optimal location for home canned foods to be stored is in an area that is cool, dry and as dark as possible. A temperature range of 50°F to 70°F is best. Food stored at temperatures higher than 70°F may lose some of its nourishing qualities. Freezing temperatures can cause the contents of a jar to freeze and expand, which in turn can break the seal or the jar.

Be certain the area you select to store your home canned foods is a dry location. Damp locations can cause lids to corrode.

Since light hastens oxidation and destroys certain vitamins, a dark storage area is preferred. Light can also cause certain foods to fade in color. Placing filled jars in cupboards or boxes protects them from light.

Reference: http://www.freshpreserving.com/tools/faqs.aspx

How long will canned food last

According to Ball Fresh Preserving FAQS, Food that has been properly canned using an up-to-date tested recipe and that has a vacuum seal will keep indefinitely; however, over an extended period of time changes do occur. These changes may affect the flavor, color, texture and nutritional value of the product. For the highest quality, use home canned food within one year.

Update to this Post on June 17, 2015
Ball has updated their FAQS and they no longer say that food will last indefinitely, but that after a year it starts losing flavor, color, nutrients, ect...You can read what they have to say at the link below.

Reference: Ball FAQS about how long canned food will last

Bread & Butter Chunks

Do you have some larger cucumbers and wondering just what to do with them?  They make great bread and butter chunks.  Just clean well.  Cut off the ends and use a spoon to scoop out the seeds.  Cut into chunks about 1/4 inch thick and can just as you would your regular Bread & Butter pickles.  These taste great.
Here's a photo of mine...

How to Can Pinto Beans

Pinto Beans MUST be pressure canned because they are a low acid food.

Only prolonged exposure to high heat can kill bacteria that can cause food poisoning. Water bath canning can't reach a high enough temperature. Water bath canning reaches 212 degrees where a pressure canner will reach 240.

Yields approximately 14 pints or 7 quarts

You will need:  
1- 4 lb bag of dried pinto beans (try to get them as fresh as possible)
2 ham hocks (You can use salt pork if you want to or no meat)
If using Salt Pork use 3/4 inch cube per jar.
Canning Salt
Directions:

Open your beans and sort them.  This is simply removing any little rocks or bad beans. 

1. Wash beans in warm water and drain
2. Put in a very large stainless steel pot and fill pot to the top with cold water.  ( Beans will swell when soaking)
3. Let soak for 12 to 18 hours.  I let mine soak as long as possible, they do better if you take this time.
4. Put ham hocks in your crock pot and cover with water.  Cook them overnight while beans are soaking. 
5. When ready to start, get your canner and all equipment ready. 
6. Drain the water off of the beans that they were soaking in and put in fresh water
7. Bring to a boil and boil for 30 minutes.
8. Pull all meat from the ham hocks and evenly distribute it among your jars. 
9. Pack hot beans into hot jars leaving 1 inch head-space.  Make sure you have plenty of the liquid in each jar.  The beans will soak up a lot of it.  Add 1 tsp of canning salt to each pint jar.
10. Remove all air bubbles with non metalic utensil and adjust head-space by adding more liquid.
11. Put on lids and rings.  Tighten them finger tight and place in canner.
12. Bring canner to a boil and vent steam for a full 10 minutes.  Close the vent and allow pressure to build to 10 lbs for weighted gauge or 11 pounds for dial gauge.  
13. Once you reach the desired pressure, maintain pressure and process pints for 75 minutes and quarts for 90 minutes.
14. Allow pressure to drop naturally.  Open vent and wait 10 minutes before you remove the lid.  Let sit for 10 more minutes to allow the jars to adjust to the temperature of the room. Move your jars to the counter. (Always sit on a towel, the jars are very hot)
15. Let sit for 24 hours and then test your seal by pressing down in center.  Lid should not pop up.
16. Wash jars.  Label and Store in a cool, dark room.  You should remove the bands. 

Refer to charts for different elevations.

Recommended process time for Beans or Peas in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Recommended process time for Beans or Peas in a weighted-gauge pressure canner.
			Canner pressure (PSI) at Altitudes of
Style of pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

Many people like to can their beans without soaking them by putting dry beans in a jar and covering in boiling water.  This is not recommended and because of the toxins in dry beans it is not safe to can them without soaking them first.  For more information on this please click the link below and pay close attention to number 11. 
It states: NOTE: The following procedure has been recommended by the PHLS to render kidney, and other, beans safe for consumption:

Soak in water for at least 5 hours.
Pour away the water.
Boil briskly in fresh water, with occasional stirring, for at least 10 minutes.

Undercooked beans may be more toxic than raw beans. 

If beans must be soaked in order to be safe for consumption, then common sense tells me that they should and must be soaked before home canning them in order for  them to be safe for consumption

Toxins in Dry Beans

Kat's Hotdog Chilli

Chili is a favorite at our house.   I double this recipe so that I can 16 pint jars at one time and have leftovers for supper.  Hope you like it.

FYI:  This is not a tested recipe but it closely follows the guidelines for canning meat.  It's similar to NCHFP Chili Con Carne without the beans. 

Yields approximately 8 or 9 pints

Ingredients
5 lbs lean ground chuck (I use 85% lean)
Enough water to cover the meat
1/2 cup chili powder
2 tbsp red pepper flakes
2 16 oz cans of tomato sauce or 1 quart of homemade sauce
1 cup of ketchup
1 tbsp paprika
2 tbsp salt (I like garlic salt)

I usually start my chili in the evening so I can leave it cooking in a crock pot overnight. 

In a large stainless steel pot cover ground chuck with water and use a potato masher to break and mix well.  Cook until meat is browned.  Drain this water off with to get rid of the fat.  Cover drained meat with fresh water.
Add all other ingredients. Bring to a boil and reduce heat to low and cook uncovered for one hour.  
Put it in a crock pot. Use a couple of wooden spoons across the pot so steam can escape and cook overnight on low. Dip off any excess grease that might still be in your chili.

To can this chili: 

Meat must be canned using a pressure canner.

Only prolonged exposure to high heat can kill bacteria that can cause food poisoning. Water bath canning can't reach a high enough temperature. Water bath canning reaches 212 degrees where a pressure canner will reach 240. 

Leave chili on low to keep hot while getting your pressure canner and supplies ready. 

1:  Fill Canner with about 3 inches of water.  You should have a mark in canner showing you how much.  Start simmering.

2:  Wash jars and place lids and rings in a pan of simmering water (Don't boil them)

3:  Ladle hot chili into hot jars leaving 1 inch head space

4:  Using a rubber spatula or similar utensil go around inside jar to remove air bubbles. Add more chili to adjust head space if needed.

5:  Wipe rims of jars with a clean paper towel dipped in white vinegar to remove any grease and ensure a good seal.

6:  Put on lids and tighten rings finger tight.

7:  Place jars in your canner and put on lid.  Bring to a boil over medium high heat.  Allow steam to vent for a full 10 minutes. (7 minutes for the All American canner) Close vent and let pressure build to 10 lbs.  Start timer. Process per charts.

Table 1.                         Recommended process time for Kat's Chili  in a dial-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot	Pints	75 min	11 lb	12 lb	13 lb	14 lb
	Quarts	90	11	12	13	14

Table 2.                    Recommended process time for  Kat's Chili  in a weighted-gauge pressure canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 - 1,000 ft	Above 1,000 ft
Hot	Pints	75 min	10 lb	15 lb
	Quarts	90	10	15

8:  Turn off heat and allow pressure to drop naturally.  Wait 2 minutes and open vent. Wait at least 10 minutes before removing the lid.  

9:  Remove lid carefully, it will be hot

10:  Allow to sit for 10 more minutes and then move jars to counter.

11:  Let sit for 24 hours.  Test seal by pressing thumb in center and if it doesn't pop up you should have a good seal.

12:  Wash Jars, Label with Date & Contents.  You should remove Rings

13:  Store in a cool, dark room.