Is this chili recipe okay? Violet?

[dogmom4]

http://yellowrockcountrygirl.wordpress.com/2011/05/14/easy-layered-chili-recipe-for-canning/

 

Layered Chili Recipe for Canning

 

Recipe adapted from Creative Canning

 

First thing, get the pressure canner set up on the stove and ready for the jars. Next get a large kettle or pot of non-chlorinated water ( I used bottled water) heat to boiling. You will need the water later. Decide how many jars you want to can up, my canner fits 7 wide mouth pint jars at a time so I always make a full canner. Have the lids and rings ready in a small pot of boiling water.

 

In each clean pint size jar you layer the ingredients into each jar in the order given. You dont have to mix anything up before putting in the jar as the actual canning process in the pressure canner will do all the work for you, isnt that great.

 

For each pint jar:

 

1/4 cup dry pinto beans or any dry beans that you prefer ( rinsed well before hand ) 2/3 cup ground beef already cooked, crumbled and drained 1/4 cup chopped tomatoes I used canned chopped tomatoes 2 tablespoons chopped onion 2 tablespoons chopped green chilis - these are in the mexican section of your store 1 tablespoon plus 1/2 teaspoon tomato sauce 1 tablespoon chili powder 1/2 teaspoon salt I used kosher salt 1/8 teaspoon cumin 1/8 teaspoon cayenne pepper dash of black pepper hot water non chlorinated

 

Once the jars are layered with the ingredients fill the jars with the hot water to the 1-inch fill line. Remove air bubbles and top off the jars to be sure liquid is at 1-inch. Place lid and ring on jar and place in the canner. Continue until all jars are in canner.

 

Side note after making this recipe many times, I do this in an assembly line system. Placing the dry pinto beans that have been rinsed very well into each jar, then I put the cooked ground beef into each of the jars, then proceed thru the list until all the jars have the ingredients. This way I am sure all of the jars got the same amount of each item and I dont miss any and when they are done each jar will taste the same. Then fill all the jars with the hot water, place on lids and rings.

Once all of the jars are in the prepared canned, process the jars for 90 minutes at 11 pounds pressure, or for whatever pressure you need for your altitude. You can check in the Blue Ball Book for their canned chili as a guideline for higher altitudes.

 

Once the time is complete and your canner cools and pressure goes back to zero you can remove the jars and set them in a draft free place on your counter for 24 hours. After the 24 hours, check to be sure each of the jars sealed. Any unsealed jars should be refrigerated and used as soon as possible. The sealed jars can then be washed, labeled and placed into your pantry.

 

If you want to make quart size jars of this chili you just double all the ingredients measurements noted above for each jar.

Edited August 14, 2013 by dogmom4

[Violet]

Sorry, no. Dried beans must be fully rehydrated, never packed dry into the jars. Plus, all chili needs to be hot packed, not done like they are doing.It is cooked and the whole product hot as it goes into the jars. Plus, you are trying to use a recipe that was made up, not a safe tested recipe. Please, never use a recipe from some website that is not USDA tested. The only ones you can totally trust are any of the USDA/ extension sites and the Ball website, plus the books and information those places print. There are some tested recipes for chili that are good. I liked the one from the Univ. of Georgia's site/So Easy to Preserve Book.

[Deerslayer]

What would be the difference In canning cooked beans and dried beans?? I'm trying to figure out all of those rules myself...

[Deerslayer]

Also, can you can the approved chili recipes and leave the beans out?? I'm from texas!!! We don't put beans in our chili here!!! Lol

[Violet]

If the food is not hot and the beans cooked, most of the processing time is spent heating the food. It takes away from the processing time, meaning your food is underprocessed and unsafe to eat. If a recipe/method says hot pack, that is the ONLY safe way to do that food.

Plus, not hydrating the beans makes them absorb all the liquid in a jar.

If you don't want beans, then leave them out. Since both chili con carne and ground meats take the same time, it would be fine to do that.

Seems odd to me to have chili and no beans. You just eat a bowl of seasoned meat ?

[Deerslayer]

Absolutely!!! In my part of the world, I don't know anyone who eats chili with beans. It's just good old spicy meat!! Thanks for the answers, I know the rules, I just like to know why