If you make any homemade chili recipe, you should know that it is almost impossible to make small batches of it. If you dare do, you often end up having some disappointed family members who did not have enough of your chili. This is why you would rather make a lot and do what I do which is can your homemade chili with beans.
You will need to dust off your pressure canner, as you will be using it for this canning job. You can make your favorite chili and then use the directions below to can it. If you are a survivalist you can even put some of your canned chili into your bug out bag, for emergency situations.
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Here’s What You’ll Need:
- homemade chili with beans
- canning jars
- ladle
- wooden spoon or spatula
- pressure canner
- canning utensils
- large pot
- dish towel
The first step is always to sterilize your jars and lids by placing them into a large pot of boiling water. Make sure they are still warm when you start filling them up with your homemade chili with beans using your ladle. Fill your jars up to an inch below the top of your jar and use the wooden spoon to remove any air bubbles.
Before you screw on the lids, wipe the rims of your jars. Place the jars into the pressure canner one by one as you fill them up with your chili. Process your quart jars for 90 minutes at 10 pounds of pressure, refer to your canner’s manual for instructions for pint jars and altitude above 1000 feet. Store your jars in a cool, dry place.
You can follow step by step instructions on Johnson Family Farm blog, here…
Canning Homemade Chili With Beans
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