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Recipe(tried): Canning Chili

Preserving - Other
CANNING CHILI

1 qt. chili sauce
1 lb. meat, browned and crumbled
1 pt beans

These are the proportions I use when canning chili.

I make my chili sauce using Mrs. Wages chili sauce. One pkg to five pounds tomatoes. You can use fresh, previously canned or commercially prepared tomatoes. I always sweeten my sauce.

For the meat I use homemade deer sausage but any meat you can grind and brown will work.

The same for the beans. I can all types of beans. If you don't can your own, by a good brand on sale, already cooked. You can rinse them or not. I don't because the juice seems to help thicken the chili.

Pressure according to the meat you use. Since I use deer, I do 10# pressure for 75 minutes.
MsgID: 208368
Shared by: Kathleen, West Virginia
In reply to: Recipe: Chili Con Carne (canning recipe)
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canning chili
  Regina Capasso
2 Recipe: Chili Con Carne (canning recipe)
  Linda Lou,WA
3 Recipe(tried): Canning Chili
  Kathleen, West Virginia
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