𝗖𝗵𝗶𝗹𝗶 𝗥𝗲𝗰𝗶𝗽𝗲𝘀 🍲

Chili Ready Beans (See Below)
Chili Con Carne (pints only)
Hearty Chili Bernardin    

Hearty Chili Ball
White Bean Chili
Hot Dog Chili
Pork Chili Verde (see below)
Vegetarian Chili

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*Chili that contains both Meat and Beans can only be canned in pints.

*If your Chili contains only Meat, you can "can" in Quarts.

*If you Chili contains only Beans, you can "can" in Quarts.
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Beef Chipotle Chili




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Chili Base adapted from BHG Canning

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Chili




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Chili Base Sauce by Mrs Wages




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Chili Ready Beans




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Pork Chili Verde

4-5 pints

INGREDIENTS
4 pounds pork butt or pork loin, cut into 1-inch cubes, trimmed of fat
4 small yellow onions, chopped
4 medium size Anaheim chiles, chopped
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano or cilantro (dried)
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
INSTRUCTIONS

Directions
Prepare 4-5 pints, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your pressure canner with the recommended amount of water and bring it to a simmer.

Cook
In a medium Dutch oven heat a tablespoon of oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl. Using a food process or blender, add sauteed peppers and onion and tomatillos and blend till smooth.
Pour into stainless steel saucepan and add the wine, vinegar, and chicken stock and seasoning. Heat till just boiling.

Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar add cubed raw pork filling about 1/2 to 3/4 full.
Using a ladle then fill the jars with the simmering liquid leaving 1” headspace. Remove air bubbles and refill to the proper headspace with the liquid if necessary.
Taking a clean paper towel wet it  and wipe the rims of the jars removing any food particles that would interfere with a good seal.

Using your magnetic wand remove the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing
Make sure your rack is on the bottom of the canner and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil.
Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) (quarts at 90 minutes).
(Adjust pressure for altitude) When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid.
Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing:
Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

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Spicy Texas Chili Base




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White Bean and Chicken Chili Soup
  

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White Bean Chili

1 lb of white beans soaked then boiled for 30 mins.
6 cups chicken broth
1 med. onion chopped
6 cloves of garlic
7 oz. canned green chilis
1 lb bag frozen white corn
4 tsp cumin
1 tsp oregano
2 tsp ground cayenne

Preparation: Jars, Lids, and Canner! Chop the onion, garlic, green chilis and set aside.

Cooking:  Put the beans in a big pot and cover with water. Low boil for 30 minutes.
Add all the other ingredients to a stainless steel or enameled cast iron pot. Bring to a boil, stirring occasionally, then turn off the heat. 

Add the beans that have now been boiled for 30 minutes to the rest of the ingredients. Your beans will not be completely cooked but the pressure canner will finish the cooking.

Filling the jars:  On a dishtowel place your hot jars Add the mixture ¾ up from the bottom of each jar using your slotted spoon and the jar funnel. Divide equally among each jar. 

Next add the broth liquid into the jars leaving 1” headspace. Remove air bubbles and refill to the proper headspace if necessary. 

Taking a clean paper towel and wipe the rims of the jars with white vinegar removing any food particles that would interfere with a good seal. 

Using your magnetic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing:  Make sure your canning water has come to a simmer and place the jars in the pressure canner. Lock the lid and turn up the heat bring the canner to a boil. 

Vent steam for 10 minutes, then close the vent by adding the weighted gauge or pressure regulator (for dial gauge canner). Process pints for 75 minutes at 10 lbs of pressure (11 lbs for dial gauge canner) and quarts at 90 minutes. 

When complete turn off the heat and let pressure return to zero naturally. Wait two minutes longer and open vent. Remove canner lid. Wait 10 minutes then remove jars and place on dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal. Remove rings for storage.

Makes 7 pints

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White Bean Chicken Chili

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