Hearty Chili- Pressure Canning
UPLOAD A PHOTO
Share your creation with others, because the best part of making is sharing
Here is an exapmle of a thumbnail that will be displayed on our page if your photo is chosen.
Jars of homemade chili make wonderful last-minute meals when your day evaporates, leaving no time for cooking. Serve in bowls or spoon over cornbread, bean-filled tortillas or even egg noodles. New to Pressure Canning? Read our guide.
You Will Need
You Will Need
- 4 lb boneless beef chuck
- 1/4 cup vegetable oil
- 3 cups diced onion (about 4 medium)
- 2 cloves garlic, minced
- 5 Tbsp chili powder
- 2 tsp cumin seed
- 2 tsp salt
- 1 tsp oregano
- 1/2 tsp pepper
- 1/2 tsp coriander
- 1/2 tsp crushed red pepper
- 6 cups undrained and diced canned tomatoes (about 4 14.5-oz cans)
- 3 Ball® (32 oz) quart or 6 Ball® (16 oz) pint glass preserving jars with lids and bands
*You must process at least 2 quart jars or 4 pint jars in the pressure canner at one time to ensure safe processing
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- CUT meat into 1/2-inch cubes, removing excess fat. Lightly brown in hot oil. Add onions and garlic, cook until soft but not brown.
- ADD remaining spices and cook for 5 minutes. Stir in tomatoes. Bring to a boil. Reduce heat and simmer for 45 to 60 minutes, stirring occasionally.
- LADLE hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
- PROCESS filled jars in a pressure canner at 10 pounds pressure 1 hour and 30 minutes for pints and quarts, adjusting for altitude. Turn off heat: cool canner to zero pressure. Let stand 5 more minutes before removing the lid. Cool jars in canner 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.