Well I made a big batch of my World Famous Chili today and I canned what was left over. We love chili and was wondering if we could can it at home, Hormel does it so, I thought we should be able to also. After a little research over at Jackie Clay's Blog I found out how to can my own at home. We ate all the chili that we wanted and still had 5 qts. left to can. This will provide easy meals that you just heat and eat, that's my kind of cooking. I much rather can foods than freeze them because ya just never when the electric my be off and you loose all the stuff in the freezer that you can't eat up pretty quick. Plus this is good Survival food. Throw a quart in your 72 hour bag as you head out the door and you have a good meal that's easy to prepare. I guess I may have to start calling it "Survival Chili". In an power outage one can heat it up on your woodstove, you do have one don't you? If not think about it getting one soon, the grid is and will be even more unpredictable in the future (Near Future)
Here's the question that one of Jackie's readers ask:
Canning chili with beans
I was wondering if I am able to pressure cook can chili with beans. I am only able to find recipes without beans.
Yes, you may home can chili with beans. I do it nearly every year, which gives us convenient, instant meals without the chemicals included in store-bought chili. Besides, mine tastes like chili, not some flavorless goopy paste.
Make up a big batch of your favorite chili, then ladle the hot chili into quart jars to within an inch of the top of the jar. Remove any air bubbles with a wooden spoon or spatula.
Process the chili in a pressure canner only, at 10 pounds pressure for 90 minutes. If you live at an altitude above 1,000 feet, consult your canning manual for instructions on increasing the pressure to correspond with your altitude. — Jackie
2 qts. filled and ready for the canner. We canned 5 qts. in all.