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Author Topic: Canning Chili Beans  (Read 450 times)

Offline ShootinFun

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Canning Chili Beans
« on: March 10, 2013, 02:49:49 pm »
Since everyone is begining to start up gardening and such, I thought I would post this.  Though not what most people grow these beans are an example of some of the things we do that seem to be liked by us and our friends.  Canning our own lets us incorporate some of our own ideas and tastes, also it doesn't require any electricity to keep since you can just put it in a pantry for a very long time. 

All of the processes are actually very simple and the most time is just waiting for jars to process in canner. This is one of the most complicated ones we do and most veggies are even more easy.

Remember to use a trusted/tested recipes.

What we did here: 

Soak beans overnight.

Chop one large onion

Sanitize  jars in hot water in canner

In a large pot with a tiny bit of oil or pam spray soften onion, then add tomatoes, and spices and beans and turn up heat.  You may want to add spices in smaller quantities to begin with and add more after tasting.  Bring to boil, remove from heat.

1 large onion
2 cans diced tomatos or equivilent fresh
3 TBSP Chili Powder
2 TBSP + 1 tsp Cumin
2 TBSP Salt
2 tsp Pepper
1-2 tsp cayanne pepper

Fill hot jars to within 1 inch of top.

Soften flat jar tops in hot water for a couple minute.

Verify jar rims are clean and put on tops and hand tighten rings.

Put filled jars in Pressure Processer , place and lock top and increase heat to high(boil)

Let  purge for 5 minutes and then apply 10 lb weight or set gauge

Adjust temp to achieve a steady dance of the weight

Process for 1.5 hours, remove from heat and allow to cool

Remove jars, wipe with damp towel  and label



« Last Edit: March 11, 2013, 09:57:11 am by ShootinFun »