1 hour 15 minutes
Processing method: Pressure canner only
Processing pressure: 10 lbs weighted gauge, 11 lbs dial gauge (adjust pressure with altitude.)
Processing time: Half-litres (pints) 75 minutes
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Denali Lids and Rings
- Dried kidney beans
- Ground beef
- Chopped onion
- Peppers (seeded, sweet, or hot)
- Crushed tomatoes
- Chili Powder
- (Optional) Garlic Powder, Cumin, Ground Black Pepper, Oregano, Salt, Cocoa Powder, & Lime juice
Chili is delicious canned however you must use a pressure canner to safely seal your chili. Canning your own meals is very satisfying and helps you become self-reliant. You also will know every ingredient that goes into your jars is the freshest you can buy. First you want to wash your dried beans. Place your beans in a large pot, cover with 3-4 inches of water, and leave them there overnight (12-18 hours).
After that drain out the old water, move your beans in a large pot with fresh water and bring to a boil. Lower heat to a simmer and cover for 30 minutes.
Now in a separate pot, it's time to combine the ground beef, onions, and green peppers. Sautee them until onions are tender and fry until the beef is browned.
After that drain the beans and return them into the pot. Add the beef mixture in with the beans then add tomatoes, chili powder, (and if desired) garlic powder, cumin, ground black pepper, oregano, salt, cocoa powder, lime juice, and cumin powder. Increase heat to medium-high and bring to a boil. Reduce heat and then simmer for 20 minutes. Skim off any excess fat that forms on the top of the chili.
Ladle hot chili into jars, leaving 1 inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe rims with a paper towel to clean rims. Now you are ready to put your Denali lids and rings on! Center lid on jar and screw ring down until fingertip tight. Put jars in pressure canner, adjust water level, lock lid, and bring to a boil over medium high heat. Vent the steam for 10 minutes before closing the vent. Keep heating until you get 10 lbs of pressure. Process the jars for 75 minutes (pint) or 90 minutes (quart). Turn the heat off when done.
Let the pressure go back down to 0 before opening the vent. Steam will be hot, make sure to keep a safe distance. Remove the canner lid and take out the jars. Let them cool off and check for proper sealing. If the seal is good then you can go ahead and store them!