In today's canning video we're whipping up a big batch of beef chili (though this recipe works just as well with ground turkey or venison). Then we're going to go through every step of canning it up in quart mason jars using the pressure-canner. This recipe yields about 6 quarts (or 12 pints).
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Equipment used in this video:
Granite Ware Pressure Canner
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Norpro Canning Kit (funnel, jar lifter, bubble popper, magnetic jar lifter, etc)
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Chili Recipe for Canning:
Seasoning Mix Ingredients:
6 teaspoons chili powder
1.5 tablespoons cayenne pepper
1.5 tablespoons onion powder
1.5 tablespoon garlic powder
3 teaspoons cumin
3 teaspoons dry parsley
3 teaspoons salt
1/2 teaspoons black pepper
3 teaspoons white sugar
Chili Ingredients:
3 pounds ground meat
5 cups chopped yellow onion
2 jalapeno diced
6 cloves garlic
1.5 pounds dried kidney beans
69 oz tomato juice (1.5 big cans)
3 tablespoons cooking oil
-Soak beans overnight, then drain and rinse.
-Put beans into pot, cover with water, simmer for 20 minutes.
-Mix all seasoning mix ingredients together. Do not add flour or any other thickener.
-Brown meat about halfway.
-Throw in onions and garlic.
-When meat is browned, drain meat/onion mixture to remove excess grease/liquid.
-Stir in seasoning mix, jalapenos, and beans.
-Stir in tomato juice.
-Bring to boil, then simmer for 20 minutes
-Ladle into hot jars, leaving 1 inch headspace.
-De-bubble, wipe jar rims, and put on lids.
-Process at 10lbs, 90 minutes for quarts or 75 minutes for pints.