Life in Southeast Alaska

Canning Chili

9:00 PM, Monday, July 24, 2006 .. Posted in Canning and Preserving .. 0 comments .. Link

I heated up the leftover chili and heated up the pressure canner. When the chili was hot and the water in the canner was boiling, I ladled the chili into pint jars. I processed in the canner at 10 pounds pressure for 1 hour 15 minutes - followed the time in a couple of my canning books for chili. The stove works good with the canner. I didn't have any problem keeping it at the proper pressure - and the stove was on almost the lowest flame I could get it to, so it didn't use as much propane as I thought it would. It made 6 pints. Looks like maybe one didn't seal - I just put it in the fridge to try in the next couple days. I am anxious to see how the canned version tastes.
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