Canning Chili – Easy Large Batch Recipe

Sep 23, 2014 by

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Large Batch Chili to Can

4 lbs. hamburger
2 lbs. diced onions
Saute hamburger and onions. Drain excess fat.

1  #10 can crushed tomatoes plus 1/2-3/4 can water (you can use your own fresh tomatoes or home canned ones)
1 to 1 1/2 cups of chili powder
Simmer 30 minutes to one hour (if canning you can skip this part)
2  #10 cans dark red kidney beans
Simmer 45 minutes to one hour. (if canning you can skip this part – just mix and put into jars,)

The number 10 cans are what are commonly called gallon cans but they are not. They contain 12 cups. You may increase the
hamburger, even doubling it if you like more hamburger.   Adjust salt and pepper as you like at the time of opening
and heating up to eat.

I then can this in quart jars. Stir chili pot well each time  you are filling a jar. Fill to within 1 inch of top.

At sea level, 90 minutes at 10 lbs. pressure for quarts. Adjust  the  pressure for your own altitude.

As with all meat containing products–make absolutely sure that  rim of the jar is absolutely wiped spotlessly clean. Grease is
the worst spoiler of a good seal.

by Stephen Slatton ( adjustments by Dinners in the Freezer)

Picture from homesteadinghomemaker.blogspot.com


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