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Canning - chili con carne
Why make one dinner, serve and save the leftovers *if there are any?
Why not buy increase your ingredients and make enough to be able to stock your pantry - then on a cold Winter day when you don't have time or want to cook... grab a jar off the pantry shelf and reheat!
Since there are density issues when adding beans, I leave mine out and add when ready to cook my chili.
Chili Con Carne *Pressure Canned
Makes 6 pints
5 lbs. ground beef (I used 93/7)
2 cups chopped onions
2 cloves garlic, minced
6 cups quarts crushed or diced tomatoes
1/3 cup chili powder
2 tsp ground cumin
2 tsp salt
1 tsp dried oregano
1/2 tsp red chili flakes
1/2 tsp ground black pepper
Brown ground beef in a large stock pot, drain off all fat, add in onions & garlic, cook 2-3 mins Drain off fat - I use a colander in the sink. Shake out the excess fat and I blotted lightly with a paper towel. Pour back into large pot and tomatoes and spice mix. Simmer chili for 20 minutes. Skim off any excess fat.
Using hot, sterilized jars fill jars with chili leaving 1" headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with dampened clean paper towel that has been dipped in white vinegar. This will help remove any fat that may have been dripped on rims of jar and ensure a better seal. Adjust lids with bands to finger tip tight and process in pressure canner. Process at 10 pounds pressure - Pints 75 minutes and Quarts 90 minutes (adjusting pressure/lbs to your altitude, as needed.)
Recipe from: Ball Complete Book of Home Preserving
Photos by: Diane Baker for Canning and Cooking at Home
Pinterest Pin: http://www.pinterest.com/pin/530510031080480106/
All canned foods need to be boiled for at least 10 minutes (add one minute for each 1000 ft rise in elevation - *I add 5 extra to my time, I am 5280) this ensures any dangerous spores are killed off. As a rule - never eat any low acid home canned foods right out of the jar. (remember - high acid items like jams/jellies/pickles that have been water-bathed are ok eaten directly from jar assuming seals were intact and no off smells are emitted upon opening jars)
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Diane Baker: Owner & Creator of Canning and Cooking at Home