Canning Chili Con Carne
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:
- Can only good quality meat, poultry, or game.
- Chill home produced meat at 40° F or below soon after slaughter to prevent spoilage.
- Keep all meat clean and sanitary. Rinse poultry thoroughly in cold water, then drain.
- If meat must be held for longer than a few days, freeze it for maximum quality retention, store frozen meat at 0° F or lower until canning time.
- Thaw frozen meat in a refrigerator at 40° F or lower until most of the ice crystals have disappeared. This may take several days for large cuts of meat.
- Trim gristle, bruised spots, and fat off meat before canning. Excessive fat left on the meat will melt and rise to the top during processing. If the fat comes in contact with the sealing edge of the lid, the jar may not seal.
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.
- 2 quarts crushed or whole tomatoes
- 3 cups dried pinto or red kidney beans
- 5-1/2 cups water
- 3 lb. ground beef
- 1-1/2 cups chopped onions
- 5 tsp. salt (separated)
- 3 to 6 tbsp. chili powder
- 1 tsp. black pepper
- 1 cup chopped peppers of your choice (optional)
Yield: 9 pints
- 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.
- Drain and discard water. Combine beans with 5-1/2 cups of fresh water and 2 teaspoons salt.
- Bring to a boil. Reduce heat and simmer 30 minutes.
- Drain and discard water.
- Brown ground beef, chopped onions, and peppers, if desired, in a skillet.
- Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. Caution: Do not thicken.
- Fill jars, leaving 1-inch headspace. Adjust lids and process.
- Dial-gauge pressure canner
Pints – 75 minutes 11 PSI
- Weighted-gauge pressure canner
Pints – 75 minutes 15 PSI
- Canning Meat
- Canning Meat or Poultry Stock
- Pressure Canning Process video — National Center for Home Food Preservation