Chili just out of pressure canner - yrcg
My family loves chili all thru the year. When it is starting to be fall weatheror when it is cold outside I like making the big pots of chili. Other times during the year we like our hotdogs with chili and sauerkraut or chili and cheese or just plain chili. When we want chili dogs I don’t want to make a big stock pot full of chili.
Last yearI got to searching thru the cooking and canning blogs I come across and always save in my favorites and many times follow, when last year I found “Cyn” andher blog http://CreativeCanning.blogspot.comand she adapted a recipe from the internet for a multi-layered chili back in April 2009. This recipe was great as you can make as many jars of chili as you like or need and you actually use dry beans!
Do you see a pattern with the great recipes I find, you really have to read thru these talented ladies blogs but the searches are great treasure troves of recipes that I just love to try andif my family likes the final product they get added to my ever-expandingcookbook on my counter! The canning recipes are always helpful with my new-foundaddiction to canning and I like trying tomake more and more items for my pantry instead of buying from the store. Have you tried the store-bought canned chili lately? Yuck, nothing like homemade.
Now about this recipe, the Creative Canning blog recipe is for 1 quart size jars, but since I use this chilifor hotdogs and also for ” FritoPie”, you know where you put Fritosin a bowl top with chili, cheese, jalapeno peppers and sour cream, I have adapted this recipe to pint size jars. My familythinks thischili is the best tasting chili ever forhotdogs. The ingredients seem like the chili wouldbe too spicy but it isn’t. It is just perfect.
Layered Chili Recipe for Canning
Recipe adapted from Creative Canning
First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the waterlater. Decide how many jars you want to can up, my canner fits7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.
In each clean pint size jar you layer the ingredients intoeach jarin the order given. You don’t have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isn’t that great.
For each pint jar:
- 1/4 cup dry pinto beans or any dry beans that you prefer ( rinsed well before hand )
- 2/3 cup ground beef – already cooked, crumbled and drained
- 1/4 cup chopped tomatoes – I used canned chopped tomatoes
- 2 tablespoons chopped onion
- 2 tablespoons chopped green chilis –these are in the mexican sectionofyour store
- 1 tablespoon plus 1/2 teaspoon tomato sauce
- 1 tablespoon chili powder
- 1/2 teaspoon salt – I used kosher salt
- 1/8 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- dash of black pepper
- hot water – non chlorinated
Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.
Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amountof each item and I don’t miss any and when they are done eachjar will taste the same. Then fill all the jars with the hot water, place on lids and rings.
Dried beans, ground chuck, onions - yrcg
Green chilis, tomatoes and tomato sauce layers - yrcg
Spices layered into jars - yrcg
Jars being filled with boiling water to fill line - yrcg
Once all of the jars are in theprepared canned, process the jars for 90 minutes at 11 pounds pressure, or for whatever pressure you need for your altitude. You can check in the BlueBall Book for their canned chilias a guideline for higher altitudes.
Once the time is complete and your canner cools and pressure goes back to zero you can remove the jars and set them in a draft free place on your counter for 24 hours. After the 24 hours, check to be sure each of the jars sealed. Any unsealed jars should be refrigerated and used as soon as possible. The sealed jars can then be washed, labeled and placed into your pantry.
If you want to make quart size jars of this chili you just double all the ingredients measurements noted above for each jar. I hope everyone enjoys this chili as much as my family does and when you have a spare moment gone on over to Cyn’sblog at Creative Canning for some greatcanning recipes. I would show you some of the chili on a hotdog, but the jars all sealed and so they are now cooling on my counter until tomorrow evening. Until next time here’s sending a “yellowrock” from me to you.
FAQs
Pint jars or quart jars may be used when canning chili. Both jars will be processed at 10 pounds of pressure (or higher for your elevation.) Pint jars will be processed for 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes.
How long do you water bath chili for? ›
Fill each jar to 1/2 inch headspace. Wipe the rim of jar with a clean cloth and put lids on finger tight. Process jars in a boiling water bath for about 25-30 minutes. Remove from canner when done and let cool for 24 hours or until sealed.
What can you add to canned chili to make it taste better? ›
Freshen up the flavors of your canned chili by adding vegetables like garlic, corn, mushrooms, tomatoes, zucchini, bell peppers, spinach, or even diced sweet potatoes. You can use either fresh or canned vegetables, depending on your preference.
Can you put chili in mason jars? ›
Place 6 clean 500 ml or 3 clean 1 L mason jars on rack in pressure canner; add water and heat jars to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Ladle chili into a hot jar to within 1 inch (2.5 cm) of top rim (headspace).
What is the shelf life of home canned chili? ›
As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.
Can I eat chili straight from the can? ›
HORMEL® chili is fully cooked and ready to eat.
Can you let chili simmer all day? ›
If you have time to make it the day before or early in the day and can let it simmer all day, your chili will go from good to AMAZING. Simmering all day allows the meat, beans, and onions to soften and the flavors to meld together. There's just no substitution for chili that is cooked low and slow all day!
Do you have to soak beans overnight for chili? ›
When beans are the star attraction (particularly a variety of them), starting from dried and letting them soak overnight is indeed worth it. Their texture and flavor are simply better than canned. The key to any good chili is a long, slow simmer allowing the flavors time to bloom and blend.
Do you use water or stock for chili? ›
The base of your chili determines the success of the dish! This flavor foundation plays a crucial role in enhancing the overall flavor. Instead of using plain water (please, never just use water), consider using stock, broth, or bone broth as your base to add richness and depth.
What secret ingredient will deepen the flavor of your chili? ›
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight. Warming spice blends, like Garam Masala, Ras el Hanout or Baharat are another simple and delicious way to add layered flavors to this simple one-pot meal.
How do you make chili a deeper flavor? ›
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
How long to boil chili when canning? ›
Bring contents to a boil stirring often to avoid scorching. Reduce heat and boil gently for 15 minutes, stirring often. I use this gentle boiling period to reduce the water content to avoid my chili being too runny. Ladle chili into hot jars being sure to leave a generous 1-inch headspace.
Do jars have to be hot when canning? ›
Preheat your Ball® canning jars in hot (180°F) water. Keeping jars hot prevents them from breaking when filled with hot food. Leave lids and bands at room temperature for easy handling (see tip at bottom). TIP: It is not necessary to purchase special cookware for water bath canning.
When to add canned beans to chili? ›
You know the saying, “save the best for last?” To keep your beans nice and plump, add them about 20 minutes before you finish cooking. This will give them plenty of time to impart that perfectly seasoned chili flavor to your recipe without overcooking.
How do you make canned chili go farther? ›
One option is just adding more beans to the mixture. You can drain and rinse canned pinto beans, kidney beans, or black beans to your canned dinner. Not only does this add more protein, but it's a good way to make your can of chili go further and serve a few people.
What foods can be water bath canned? ›
Boiling water bath canning can be used to preserve high-acid foods such as fruits, pickles, relishes, acidified tomatoes, fruit jellies, jams, butters, marmalades, and preserves. Always check up-to-date canning information for correct processing times.
Can chili peppers be canned? ›
Chiles may be canned whole or cut into smaller pieces. Peel and flatten chile into pint or half-pint canning jar. Add 1/2 teaspoon of salt to each pint jar, if desired. Fill jars loosely with peppers and add boiling water, leaving 1-inch headspace.
Do they make canned chili? ›
The best "go-to" canned chili around!
Hormel really hit the chili ball OUT of the park, with this recipe. Simple ingredients and NO MSG. I now keep a case of these on reserve in my pantry, in case I want a quick and filling meal, or an excellent topping for hot dogs.
