Preserving recipe
Chilli con Carne in Jars – Safely Pressure Canned
A complete shelf-stable meal of beef, beans, tomatoes and spices based on the tested NCHFP recipe. It is hot-packed and preserved only in a pressure canner. Makes about 9 pint jars.
45 min.
35 min.
-
9
Hard
Ingredients
- 3 US cups dried pinto or red kidney beans
- 5 1/2 US cups water for pre-cooking the beans
- 5 tsp salt, divided
- 3 lb / about 1.36 kg minced beef
- 1 1/2 US cups chopped onion
- 1 US cup chopped peppers of your choice (optional)
- 1 tsp black pepper
- 3 to 6 tbsp chilli powder
- 2 US quarts / about 1.9 litres crushed or whole tomatoes
Method
2. Drain and discard the soaking water. Combine the beans with 5 1/2 US cups fresh water and 2 tsp salt. Bring to the boil, reduce the heat and simmer for 30 minutes. Drain and discard the cooking water.
3. Brown the minced beef with the onions and optional peppers in a frying pan. Drain off excess fat thoroughly.
4. Add the remaining 3 tsp salt, black pepper, chilli powder, tomatoes and drained beans to the meat.
5. Mix and simmer for 5 minutes. Do not thicken.
6. Fill hot pint canning jars with the hot chilli, leaving 2.5 cm headspace. Remove air bubbles, wipe rims and apply lids.
7. Process only in a pressure canner. Process pint jars for 75 minutes. Dial gauge: 11 psi up to 610 m, 12 psi from 611 to 1,219 m, 13 psi from 1,220 to 1,829 m and 14 psi from 1,830 to 2,438 m. Weighted gauge: 10 psi up to 305 m and 15 psi above 305 m.
8. At the end of processing, let the pressure canner depressurise completely without forced cooling. Remove jars, cool undisturbed for 12 to 24 hours and check the seals.
Storage
Store correctly sealed, unopened jars in a cool, dark, dry place and remove screw bands for storage. Refrigerate after opening and use promptly.
Shelf life
For best quality, use within 12 months.
Safety note
Do NOT process this chilli in a boiling-water canner. Dried beans must be fully soaked and pre-cooked for 30 minutes as directed before filling the jars. Never thicken the chilli with flour, starch, cornflour or other thickeners. Do not change the ingredient proportions or the 2.5 cm headspace. Adjust pressure for elevation and canner type. Never taste a jar with a loose or bulging lid, leakage, mould, gas, unusual odour or other signs of spoilage; discard it safely.