Canning Canning Chili

[amazon]

I want to can some no beans chili. I have a recipe which I can modify for 7 qt yield. There are no "rebel" ingredients in it (no dairy, thickeners, ect). Seems like I could just use canning times/pressure for meat per NCHFP website. They do have a chili recipe, but I don't want that one.

Am I missing anything? TIA!

• 1 pound ground beef
• 2 cloves of garlic, minced (or 1/2 tsp garlic powder)
• 1 large bell pepper (your favorite color)
• about 1 cup onion, diced (use more if you like sauteed onion)
• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp pepper
• 1 tsp salt
• 1 tsp Worcestershire
• 1/2 tsp celery salt
• 4 oz can diced green chiles
• 1 cup of tomato sauce
• 1 cup beef broth
• 1 tbs tomato paste

Edited to add: In case it's not clear, I'm referring to pressure canning.

 

[moldy]

Looks good. I'd do 90 minutes at the pressure for your altitude.

 

[WalknTrot]

Should be OK in my opinion. Might want to go a little light on the spices as they can tend to overpower with the processing and sitting. Maybe don't go too nuts and do dozens of jars before you find out how it turns out.

I've canned even my everyday "normal meal" concoction of chili with beans (seat of the pants version), and it came out fine. Like your recipe, it doesn't have anything in it that wouldn't be can-able. (Is that a word?)

 

[amazon]

I was planning on 90 mins for qts. You're right able going mild on seasoning. I didn't think about that. I can always doctor it up when reheating. Thanks!

 

[amazon]

If anyone has a recipe for canning tomato soup using canned tomatoes, please share! Everything I'm finding is for fresh tomatoes (which is way better), but I don't have fresh. I do have lots of canned tomatoes, sauce and paste.

Thanks!

 

[oops]

I've got a tomato soup recipe that hubby swears is better than Campbell's...sigh...but I have to figger out where I stashed it...worst comes to worst...I'll get a hold of the neighbor that gave it (the recipe) to me to get it again...used fresh onions n green peppers...n 7 qts of tomato juice...n my juice gets boiled down some so there isnt a huge amt of water...

 

[Walrus]

I want to can some no beans chili. I have a recipe which I can modify for 7 qt yield. There are no "rebel" ingredients in it (no dairy, thickeners, ect). Seems like I could just use canning times/pressure for meat per NCHFP website. They do have a chili recipe, but I don't want that one.

Am I missing anything? TIA!

• 1 pound ground beef
• 2 cloves of garlic, minced (or 1/2 tsp garlic powder)
• 1 large bell pepper (your favorite color)
• about 1 cup onion, diced (use more if you like sauteed onion)
• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp pepper
• 1 tsp salt
• 1 tsp Worcestershire
• 1/2 tsp celery salt
• 4 oz can diced green chiles
• 1 cup of tomato sauce
• 1 cup beef broth
• 1 tbs tomato paste

Edited to add: In case it's not clear, I'm referring to pressure canning.

You're only missing about a 3 dozen or so jalapenos or a dozen ghost peppers.

 

[amazon]

I've got a tomato soup recipe that hubby swears is better than Campbell's...sigh...but I have to figger out where I stashed it...worst comes to worst...I'll get a hold of the neighbor that gave it (the recipe) to me to get it again...used fresh onions n green peppers...n 7 qts of tomato juice...n my juice gets boiled down some so there isnt a huge amt of water...

Back about 15 years ago (pre-internet) I canned tomato soup with a recipe that included flour. I had no idea it was "rebel canning". I just found the recipe and made it. It was dubbed the best tomato soup ever, but I'm trying to find one that meets all the "experts" guidelines this time. I think you've got the right idea. Just cook it more to thicken it a little, instead of the butter/flour mixture.

 

[summerthyme]

Back about 15 years ago (pre-internet) I canned tomato soup with a recipe that included flour. I had no idea it was "rebel canning". I just found the recipe and made it. It was dubbed the best tomato soup ever, but I'm trying to find one that meets all the "experts" guidelines this time. I think you've got the right idea. Just cook it more to thicken it a little, instead of the butter/flour mixture.

Do a search on my "Country Tomsto Soup" recipe here. It's an official canning recipe, but it sure ain't Campbell's! I never could stomach tomato soup until I made this stuff. Major problem is it takes a lot of garden produce...

Summerthyme

 

[Babs]

Might want to go a little light on the spices as they can tend to overpower with the processing and sitting.

Yes, I find that the spices can go a little bitter after time. I prefer to just add them after opening.