Since starting down the path of canning, I was initially hesitant to pressure can. I was truly concerned when it came to pressure canning but decided to take the plunge and started with green beans. Now feeling pretty comfortable with both pressure and water bath canning. The first batch of chili I made, I followed the Ball Complete Book of Home Preserving on page 407. It was easy to follow and safe for canning.
Supplies:
Pressure Canner (I have an All American 921)
Canning Jars, Lids, and Rings (I mainly use Ball)
Canning Supplies – Jar lifting rack, Jar lifter, Canning Funnel, Measurer/Bubble “Popper”, Lid Lifter, Tongs (you can buy kits versus buying individual supplies so you may receive other supplies)
Large Stock Pot or Maslin Pan for cooking
You can obtain supplies from Amazon, Wal-Mart, Rural King, Tractor Supply, Target…..more stores are carrying the basics. If I’m replacing jars, I normally buy local.
Ingredients:
5 lbs ground beef
2 cups chopped onions
2 cloves garlic, minced
6 cups canned tomatoes, with juice
½ cup chili powder
4 ½ salt
1 red chili pepper, finely chopped
1 tsp cumin seeds
Prepare weighted-gauge pressure canner, jars and lids. Wash jars, lids and bands in hot, soapy water. Rinse well. Place rack in the pressure canner and place jars on the rack. Fill jars halfway with water and add 2 to 3 inches of water to the canner. Bring water to a simmer over medium heat and maintain the simmer until you’re ready to use the jars. Do not boil. Set bands aside. Place lids in a saucepan, cover with water and bring to a simmer over medium heat. Keep lids hot until you’re ready to use them. Do not boil.
In a large stainless steel saucepan (I use my Maslin pan), over medium-high heat, brown ground beef. Drain off fat. Add onions and garlic; cook until onions are tender. Add tomatoes, chili powder, salt, chili pepper and cumin seeds. Increase heat to medium-high and bring to a boil. Reduce heat and boil gently for 20 minutes. Skim off excess fat.
Ladle hot chili into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chili. Wipe rim with a paper towel moistened with vinegar. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes and quart jars for 90 minutes. Turn off heat. Let pressure return to zero naturally. Wait 2 more minutes, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, cool and store.
We absolutely love this recipe and I’ve made several batches! I always keep several cans on the shelf for a quick easy lunch or dinner meal.
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Homemade Chili
This chili recipe is great for those cool autumn or cold winter evenings. It’s even better as it is a tested recipe from Ball making it a canning favorite and easy to pull off the shelf for a quick meal!
- Total Time: 3 1/2 hours
Ingredients
5 lbs ground beef
2 cups chopped onions
2 cloves garlic, minced
6 cups canned tomatoes, with juice
1/2 cup chili powder
4 1/2 salt
1 red chili pepper, finely chopped
1 tsp cumin seeds
Instructions
1. Prepare weighted-gauge pressure canner, jars and lids. Wash jars, lids and bands in hot, soapy water. Rinse well. Place rack in the pressure canner and place jars on the rack. Fill jars halfway with water and add 2 to 3 inches of water to the canner. Bring water to a simmer over medium heat and maintain the simmer until you’re ready to use the jars. Do not boil. Set bands aside. Place lids in a saucepan, cover with water and bring to a simmer over medium heat. Keep lids hot until you’re ready to use them. Do not boil.
2. In a large stainless steel saucepan (I use my Maslin pan), over medium-high heat, brown ground beef. Drain off fat. Add onions and garlic; cook until onions are tender. Add tomatoes, chili powder, salt, chili pepper and cumin seeds. Increase heat to medium-high and bring to a boil. Reduce heat and boil gently for 20 minutes. Skim off excess fat.
3. Ladle hot chili into hot jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chili. Wipe rim with a paper towel moistened with vinegar. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 10 lbs of pressure. Process pint jars for 75 minutes and quart jars for 90 minutes. Turn off heat. Let pressure return to zero naturally. Wait 2 more minutes, then open vent. Remove canner lid. Wait 10 minutes, then remove jars, and allow to cool. Remove rings for storing purposes.
Notes
Remove rings when jars are cooled It is not recommended to store canned foods with rings as it may create a “false” seal.
We absolutely love this recipe and I’ve made several batches! I always keep several cans on the shelf for a quick and easy lunch or dinner option. This goes great with homemade dinner rolls!
