Home Canned Chili
Yield: 9 x half-litre (US pint) jars
half-litre (US pint) jars
(dried. 3 cups / 17 oz)
(We used extra-lean. Regular is fine. 3 lbs)
(chopped. Measured after chopping. 7 oz / 1 ½ cups)
(seeded, chopped. Sweet or hot or combo. 1 cup / 1 large)
(or canned whole tomatoes. 2 US quarts / 64 oz. Undrained.)
We added the following seasonings to boost depth of flavour; your call if you want to add some or any of these.
ground black pepper
(OR non-bitter, non-clouding salt sub)
(fresh or bottled)
Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
Drain, discard soaking water.
Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
Pack into jars: either ¼ litre or ½ litre (½ US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
Debubble; adjust headspace.
Wipe jar rims.
Put lids on.
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
Processing time: Process either size of jar for 75 minutes .
Home Canned Chili. www.healthycanning.com