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Pressure Canning - Chili Con Carne

Recipe:

  • 3 cups dried pinto or red kidney beans soaked over night.
  • 5 tsp salt (separated)
  • 3 lbs ground beef
  • 1-1/2 cups chopped onion
  • 1 cup chopped peppers of your choice (optional)
  • 1 tsp black pepper
  • 3 to 6 tbsp chili powder
  • 2 qts crushed or whole tomatoes
  • 9 pint jars
Link to instructions from the National Center for Home Food Preservation!

Step 1: Prepare your jars and lids!

Clean and sterilize your lids and jars to ensure you do not get debris in your product. Check your jars for nicks, cracks, or imperfections. These will cause failures in your canner.

Step 2: Prepare your Chili!

Gently cook your soaked beans for thirty minutes. Discard the cooking liquid and set the beans aside.

Brown your ground beef. Keep it in large chunks. Drain the ground beef.

Put all ingredients into the pot and simmer for 5 minutes.

Step 3: Process your jars!

Put your funnel in the jar and fill it up with your hot mixture. Fill your jar to 1 inch headspace.

Wipe the rims with a clean rag soaked in Vinegar. This will cut through the grease and ensure a good seal. You can only use pint jars. Do not use quart jars!

Put on the lid and ring. Finger tip tight!

Put the lid on the pressure canner and allow it to vent for 10 FULL MINUTES. This is vitally important because you are replacing the air in the canner with steam. Steam is a better conductor of heat than air.

Put the weight on the vent port. Be sure to use the correct weight for your elevation. Allow your canner to come to pressure. I will be using 10 pounds of pressure because I am below 1000 feet of elevation. Process your pint jars for 75 minutes.

After 75 minutes, turn off the burner. Allow the canner to naturally release pressure. Do not force the canner to cool down. That causes siphoning and may disturb the processing time of your jars. The cool down time is actually needed to ensure your food is completely pasteurized. I usually remove the weight and let my canner cool down for an additional 20 minutes. Then I remove the lid.

Step 4: Check your lids!

Gently remove your jars and set them aside to cool for 24 hours.

Step 5: Label your jars!

Check your lids after they have cooled completely. Wash, dry, and label your lids. Store in a safe place and enjoy at your leisure!

-Regards,
A Caffeinated Engineer
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