How to Can Chili With Meat


Chili with meat (or chili con carne, as it's known in Spanish) is a perennially popular dish. A virtually infinite number of recipes exist for chili, which is generally composed of meat (often ground beef), kidney beans, tomatoes or tomato sauce, garlic, onion, chilis or chili powder and a variety of spices. You can preserve your home-cooked chili by canning it. Doing so involves the use of a pressure canner.

Things You'll Need

  • Jars with lids
  • Pressure canner
  • Pour several inches of water (enough to cover the jars) into a pressure canner. Turn on and let simmer.

  • Submerge the jars and caps in the hot water.

  • Take the jars out of the canner, being careful not to burn yourself.

  • Spoon the chili into the jars, leaving 1 inch of space at the top.

  • Place the lid firmly over each jar, being careful not to contaminate the contents or inside of the jar with your hands. Tighten the jar lid until snug.

  • Place the sealed jars in the canner and close the canner lid. If your canner has a petcock, leave it open for 10 minutes to vent.

  • Elevate the pressure to 10 pounds per square inch and let process for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars.

  • Let the canner cool for 30 minutes and allow the pressure to go back down to 0 pounds per square inch. Open the canner, avoiding escaping steam.

  • Leave the jars for 24 hours. Remove the jars from the canner and store for later use.

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