canning chili beansgreenspun.com : LUSENET : Countryside : One Thread
Has anyone ever canned their own chili beans? I cook a lot with chili beans and am tired of using store bought canned ones. I decided it was time to make my own but need a recipe, anyone have one??? Thanks
-- ugly (firstname.lastname@example.org), September 15, 2001
Here's a recipe that I have used--from a 1980 Kerr Canning Book. 1 cup onion, chopped, 6 tablespoons chili powder, 2 tablespoons salt, 1/4 teaspoon pepper, 1 small dried red pepper, optional, 1 pint canned tomatoes, 2 pounds dry beans, pinto or kidney, 7 1/2 cups boiling water Wash beans thoroughly. Cover with cold water and soak overnight. Drain off the water beans were soaked in. Combine all ingredients and boil 5 minutes. Pack hot into jars to within 2 inches of top to allow for expansion, filling to within 1/2 inch of top with the liquid. Cap jars, process at 10 pounds pressure, pints or quarts for 60 minutes. Yeilds about 8 pints. DO NOT CAN MEAT WITH BEANS! A chili meat recipe from the same book: 4 # ground beef, 4 teaspoons salt, 2 cups chopped onion, 6 tablespoons chili powder, 2 cloves garlic, minced, 2 teaspoons paprika, 2 quarts canned tomatoes, 1 teaspoon pepper. Brown ground beef, onion and garlic. Drain. Add remaining ingredients, cook slowly for 15 minutes. Fill jars to within 1 inch of top, cap and process at 10 pounds pressure, pints 75 minutes, quarts 90 minutes. Yields about 6 pints. Both recipes are really good, and you can tinker with the spice amounts to suit yourself. Good luck! P.S. I often can these when I am working tomatoes anyway, using fresh tomatoes in place of the canned, just using a little more than the canned amounts. Works well.
-- Denyelle Stroup (email@example.com), September 15, 2001.
What exactly do you mean by Chili Beans? are they pinto, kidney, or something else? and are they beans you grew yourself? We grow and dry several kinds of these beans and they keep for a very long time this way. We leave the beans on the plants until they're completely dry, pick and shell them, then store them in half gallon mason jars until we're ready to use them. I guess if you wanted to go the next step, you'd cook them up and process them as some kind of canned bean (check the Ball Blue Book), but that would seem to be an extra step. When we cook our chili, we do it slowly all day and the beans cook from dry into into finished chili just fine. Hope this helps.
-- Rose Marie Wild (firstname.lastname@example.org), September 15, 2001.
Thanks for the above assistance. I was not wanting a chili recipe but rather a recipe to make the chili beans you can buy in a can. They are red beans I believe in a chili sauce and I use them in several dishes besides chili. I put them in my tacos for instance. The first recipe sounds like it is what I am looking for.
-- ugly (email@example.com), September 16, 2001.