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Homemade Canned Chili. A great way to get stocked up, handy for camping or when you just don't have time to cook! Instructions for canning into jars to preserve all the flavors.
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Homemade Canned Chili
Prep Time
1 hr 30 mins
Total Time
1 hr 30 mins
 

Homemade Canned Chili. A great way to get stocked up, handy for camping or when you just don't have time to cook! Instructions for canning into jars to preserve all the flavors.

Servings: 4 -6
Ingredients
Prepare your favourite chili recipe, or make our Lovefoodies Easy Chili recipe, ingredients as follows;
  • 1 Lb or 500 g ground meat of your choice or for vegetarians, ground soya meat
  • 1 large chopped onion
  • 3 Cloves garlic crushed / chopped
  • ½ lb or 300 g mushrooms chopped optional
  • 1 Bay Leaf
  • 1 Tablespoon cornstarch
  • 1 Stock / boullion cube
  • 1 -2 Teaspoons Mild dry chilli pepper seeds. (adjust to your taste..the more the hotter!)
  • 1 Tablespoon Olive Oil
  • 1 oz can whole peeled chopped tomatoes plus ½ can of water if necessary 14.5, no added flavours
  • 2 teaspoons sugar
Instructions
  1. Make the chili, see here if you would like to use our Lovefoodies easy Chili Recipe.
  2. Prepare your pressure canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  3. Ladle hot chili into hot jars leaving 1 inch headspace. Remove air bubbles. Wipe rim with vinegar. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. Process filled jars in a pressure canner at 10 pounds pressure for 1 hour and 30 minutes for pints and quarts, adjusting for altitude.
  5. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.