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Extension > Food > Food Safety > Preserving and Preparing > Meat and Fish > Canning Chili Con Carne

Meat and Fish

Canning Chili Con Carne

William Schafer, Food Technologist — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety; reviewed 2012 by Suzanne Driessen, Extension Educator — Food Safety.

Meat, poultry and fish are low acid foods. They must be processed in a pressure canner to assure safety. Use the processing time and pressure (PSI) that is specified for each type of game.

Note: Individuals using a weighted-gauge canner at altitudes less than 1000 feet may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention. Check with your local county extension office or Soil Conservation District for altitude information.

Following are some general guidelines for canning meat or poultry:

Broth may be prepared by placing bony pieces in a saucepan and covering with cold water. Simmer until meat is tender. Discard fat. Add boiling broth to containers packed with precooked meat or poultry.

Recipe

Ingredients

Yield: 9 pints

Procedure

  1. Wash beans thoroughly and place them in a 2 qt. saucepan. Add cold water to a level of 2 to 3 inches about the beans and soak 12 to 18 hours.
  2. Drain and discard water. Combine beans with 5-1/2 cups of fresh water and 2 teaspoons salt.
  3. Bring to a boil. Reduce heat and simmer 30 minutes.
  4. Drain and discard water.
  5. Brown ground beef, chopped onions, and peppers, if desired, in a skillet.
  6. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken.
  7. Fill jars, leaving 1-inch headspace. Adjust lids and process.

Recommended process

  1. Dial-gauge pressure canner
    Pints – 75 minutes 11 PSI
  2. Weighted-gauge pressure canner
    Pints – 75 minutes 15 PSI

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