Print

Pressure Canned Chili

pressure canned chili fresh out of the canner
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This delicious chili recipe is a family favorite, and it can be modified to fit your taste!

Ingredients

Scale
  • 4 pounds of ground beef (double the original recipe)
  • 6 cups of water
  • 16 ounces of tomato sauce (home-canned or store-bought)
  • 1 tablespoon of cumin
  • 2 teaspoons of paprika
  • 1 cup of chili powder
  • 2 teaspoons of garlic powder
  • 2 teaspoons of onion powder
  • 2 teaspoons of salt

Instructions

  1. Brown ground beef in a skillet and drain.
  2. In a large pot or roaster, combine the browned beef with the other ingredients. You don’t need to cook the mixture further, as it will be pressure-canned for 90 minutes, allowing all the flavors to meld together.
  3. Prepare your clean, sterile canning jars. Use a funnel to pour the chili mixture into the jars, leaving about an inch of headspace. After filling each jar, gently tap them down to remove any bubbles.
  4. Once filled, take a clean cloth or paper towel and clean the rim of each jar with vinegar. This step ensures that there is no grease or food particles that could prevent a proper seal. After cleaning, place a new canning lid on each jar and twist on the ring until it’s finger-tight, followed by a quarter turn.
  5. Add water according to your canner’s instructions—typically about 3 inches of water. Adding a bit of vinegar to the water can help prevent mineral deposits on the jars, especially if you have hard water.
  6. Before sealing the canner, ensure the vent hole is clear. This is crucial for allowing steam to escape during the canning process.
  7. Once everything is set, place the jars in the canner, ensuring they are not submerged. Seal the canner lid according to your manufacturer’s instructions.
  8. Turn the heat on high to bring the canner to a boil.
  9. Once steam starts to escape from the vent, allow it to vent for 15 minutes. After that, place the weight on the canner to reach the necessary pressure, which is typically 10 pounds for most altitudes. Adjust the heat as needed to maintain the pressure, aiming for the weight to jiggle about four times per minute.
  10. Process the jars for 90 minutes. After the time is up, turn off the heat and allow the canner to cool down to zero pressure before removing the weight and lid. Always open the lid away from you to avoid steam burns.

Find it online: https://rootsuphomestead.com/pressure-canning-chili/