quiltys41 Posted July 29, 2007 Share Posted July 29, 2007 I have a question maybe one of you ladies can help me with. I am making a big pot of meatless chili. It is tomatoes, onions, spices and kidney beans. I know I need to pressure can this but the only thing that comes close is a recipe in "stocking up" for beans with tomato sauce. They recommend processing quarts at 10 lb pressure for 75 minutes. Does that sound about right or should it be a longer/shorter processing time? TIA... Q Link to comment
Darlene Posted July 29, 2007 Share Posted July 29, 2007 Depending on your elevation, the proper pressure and 75 minutes for quarts, 65 minutes for pints. Have fun! Link to comment
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