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Canning Chili Con Carne
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Canning Chili Con Carne

Home-canned chili is a delicious meal in a jar just waiting on your pantry shelf. Once it's pressure canned, all you have to do is heat and serve!
Prep Time1 hour
Cook Time30 minutes
Canning Time1 hour 15 minutes
Total Time2 hours 45 minutes
Author: Ashley Adamant

Ingredients

  • 3 cups dried red kidney beans or pinto beans
  • 3 lbs ground beef
  • 1 ½ cups chopped onion
  • 1 cup chopped peppers optional
  • 2 quarts whole or crushed tomatoes
  • 5 ½ cups of water
  • 5 tsp salt separated
  • 3-6 Tbsp chili powder
  • 1 tsp black pepper

Instructions

  • Wash the beans and place them in a large 2-quart saucepan. Add cold water to three inches above the beans, then soak for 12-18 hours. (Alternatively, use the quick soak method. To do that, place the beans in plenty of water and bring them to a boil in a pot on the stove. Boil 1 minute, then turn off the heat and leave them standing in hot water for an hour. Drain, and proceed with the recipe using the drained “quick soaked” beans in place of overnight beans.)
  • Drain and discard the water. Combine the beans with 5 ½ cups of fresh water and 2 tsp of salt. Bring to a boil, reduce the heat, and simmer for 30 minutes.
  • Drain the beans and discard the water.
  • Prepare a pressure canner, jars, lids, and rings. For most brands of pressure canner, that means adding 2-3 inches of water to the bottom, along with the bottom trivet and then bringing it up to a gentle simmer (180 F) for hot pack canning.
  • Brown the ground beef in a pan, then add peppers and chopped onions. Drain off the fat and add the remainder of the salt, along with the pepper, tomatoes, chili powder, and beans.
  • Simmer for 5 minutes.
  • Fill the jars, loading each hot, sterilized jar with chili. Allow for an inch of headspace. 
  • Wipe the rims of the jars to remove food particles, then add lids and bands and tighten until they are fingertip tight.
  • Load the jars into the canner. Turn the canning lid into the locked position, then allow the canner to build pressure. 
  • Vent steam for 10 minutes, then add the weighted gauge. 
  • Process points for 75 mins at 11 lbs pressure (dial-gauge canner) or 10 lbs pressure (weighted gauge canner), adjusting for altitude as needed. See notes below for altitudes above 1,000 feet. 
  • After the processing time has ended, allow the canner to depressurize naturally, then remove the jars.
  • Let the jars cool for 12 hours, check the seals, then store. 

Notes

Altitude Adjustments

Canning time remains the same regardless of altitude; however, the processing pressure increases as altitude increase. 
Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.

For dial gauge pressure canners:

  • 0 to 2,000 feet in elevation – 11 lbs pressure
  • 2,001 to 4,000 feet in elevation – 12 lbs pressure
  • 4,001 to 6,000 feet in elevation – 13 lbs pressure
  • 6,001 to 8,000 feet in elevation – 14 lbs pressure

For weighted gauge pressure canners:

  • 0 to 1,000 feet in elevation – 10 lbs pressure
  • Above 1,000 feet – 15 lbs pressure