Gently tapping the jars on a towel covered countertop. You are the only person I have ever seen do this. But after I saw you do this, well, it just makes sense. I continue to learn from your wisdom and experience. Thank you ~ Debbie
I’m new to your channel and I just want to thank you for all the time and work you put into each video . I especially love watching the canning videos as you instructions are very clear and that makes me know that when I go to make the same recipe that it will turn out successful when canning it ! Thank you for your videos and for sharing your tasty recipes !God Bless you !
Your videos are so thorough, I was terrified to pressure can until I found your channel. There is confidence found in proper knowledge ! You are such a wonderful teacher.
I love your channel. I am new here however I have learned so much from you. I love your style of teaching. I love everything you teach us is followed by facts from the USDA.
I can't wait to do this! (Have conquered my fear of my pressure canner and this recipe is the next thing I'm making.) I'll also be pressure canning beans for chili or whatever. Thank you for the recipe and the video.
I recently found your channel and absolutely love it!!!! The detail and information you provide is brilliant, and makes it so clear how to do things safely! thankyou!!!!
I just opened my last jar of chili that I made in sept 2021 using your recipe ….sooooooo delicious! I’ll be making it again this weekend and needed a refresher . Thanks for all you do .
Thank you so much. I am planning to can 7 quarts of chili over the next couple weeks for our pantry. I love your videos because you teach me how to do it correctly. I can't wait to try to can this recipe. I am only using the ground beef this time. Then I will can using the cut up beef just to give it a try later on. I buy the meat when it is on sale and freeze it till I have enough to can 7 quarts. I only have a small freezer, so, canning gives me another way to store the food. My goal is to have a variety of meats and meals canned for easy access and then rotate them out as I use them and replenish when I have 7 empty jars. That way we will always have stored food for easy access when we don't feel like cooking and also in case of an emergency. I am excited to have someone teach me how to do this safely!!
PAM HAS ANYONE EVER ASKED YOU ABOUT CANNING KETO STYLE? I HAVE BEEN DOING THE KETO LIFESTYLE FOR THE PAST 4 YEARS, IT IS A WAY OF LIFE FOR ME. I CAN FIND PLENTY OF KETO RECIPES BUT WANT TO CAN THEM WITH YOUR FLARE AND METHODS. I'VE GOTTEN TO THE POINT I NO LONGER TRUST THE ROUGE WAY OF CANNING FOUND ON UA-cam. YOU ARE THE ONLY ONE I TRUST. I LOVE YOUR SCIENTIFIC APPROACH IN TEACHING US TO CAN.
What a great teacher you are. Thank you so much for all your videos. I use to live in Madrid, NM. Absolutely loved it. Moved back to Texas to care for my parents.
Pam & Jim, I so appreciate your excellence in knowledge and presentation of everything you do. Even to the point of confessing if you find a mistake. I have my own recipe for 🌶 chili that I won a Blue Ribbon for ( I’m a vegetarian and I competed against maybe 10 men at our church) but my recipe won, even though I’ve never tasted it! My family loves it, but I’m going to try yours. Thanks so much for these videos. I am a self taught canner and I’m still learning so much from you. Many blessings!
I think I just found my first recipe for trying out my new presto digital electric pressure canner! Looks fabulous. Thank you for being such a great teacher!
I am so happy to have found your channel! I am learning so much and have also liked and followed your Facebook page. I hope your social media outlets reach everyone out there far and wide who want to learn.
It's cold and drizzly today where I am. Will be making chili tomorrow and wanted to do big enough batch to can. So here I am again. Wanting to see how you put yours together. And what an interesting surprise...the Weck jars. I was glad to see how you use those. And even now I see you have done a video on Comparing Weck and Ball Canning System. It was good to see what looks right with these jars and what maybe looks 'not right' at the end of the canning process. Thanks a million as always...Jesus bless.
The best price I found for them was on Amazon, but shop carefully there because some sellers advertise prices that are way high. And be sure your order comes with lids and gaskets.
Another great video! Jim- I wanted to say you're doing an excellent job- especially with the lighting! In the kitchen all those glare potentials... you worked it out excellently!
Thank you so much for your videos, Pam! I'm new to canning so your videos have been extremely helpful. Today I canned chili using your recipe, except I doubled the recipe. It made 7 quarts plus plenty extra for a couple meals. We just had this for supper tonight and it was excellent! Since I like my chili more soupy I added a can of tomato sauce along with the beans. We topped it with cheese, corn chips, and cilantro. Yum!!! So happy to be able to add this to all my new home canned goods! 😊🌹
I'm new to your channel and just subscribed 😊 and I am in the process of getting a pressure canner and I have never canned before 😬 but watching some of your videos I'm so excited to begin my journey with canning. Thanks for sharing all your wonderful knowledge ☺️ ❤️
Thanks Pam & Jim ! I wasted time searching for recipes …I should have know you did an easy chili recipe ! Making this today ….made your ground beef and onions yesterday ! Thanks so much !
If you are looking for an easy recipe and you found one, then it was not a waste of time. Thanks for making the chili, and ground beef and onions. Please continue to let us know how you are doing as make more recipes, whether simple or more complex. Thanks for finding our channel. Jim
Watching you fill up those jars thinking "those are too full" and then the failed seals came out of the canner. Armchair directing at its finest. 😉 Love your weck videos!
Great recipe & I agree with no beans at this stage. I neither pressure can nor freeze chili with beans as we do not care for the resulting texture of those beans, a bit mushy for us. However, simply pressure canned beans are wonderful, we find, so, I don’t know why, but there’s a difference! Thank you again!
You are such a wonderful teacher. I really appreciate your perspective. Do you drain the liquid form your home canned beans when adding it to your chili starter?
I finally made your chili. It looks so good. I will make some more later but I have to put up the 3 beans first. I bought my 15 beans around 10 lbs. I would have bought the 25 lb but they wanted to much for shipping. Thank you
My goodness!! When you said about cooking the chili then canning it was double work...of course it is. I will try this method next time. Still a bit leery on the Wecks, canning 5 compared to 7, with 2 that may not seal. Just don't know, but Appreciate you showing your recipe, sounds delish!!
The two that did not seal were entirely my fault. We were in a time crunch so I did not allow the canner to cool down completely by itself--I helped it along and the contents of the jars super-boiled as a result and forced the gaskets to push out from the lids. If I had followed my own guidelines, I would not have done that and they would have sealed! Although I love Weck jars, I still do most of my canning in Ball jars. But now that there are just two of us instead of eight, I can afford to indulge myself in using Weck jars once in awhile! Thanks for your comments, and for watching!
I love chili, issue is now that kids have grown I do not know how to make a small pot LOL so this would be great to learn to can after making a big batch!
I just now started 7 quarts of your chili mix recipe. per the comment below...I went ahead used diced garlic spice (as shown in your video with the other spices). Also, for the 7th jar, I didn't have enough ground beef OR beef cubes left for a jar each so I used both kinds in a jar. I hope this works out! So excited to see how this turns out! Thank you for sharing the recipe.
@@RoseRedHomestead All 7 quarts of my chili mix sealed, but one of the jars has some that leaked out and is on the jar. Is that normal? other than that...they turned out great!! tomorrow I plan to try canning your butternut squash soup recipe!
@@Caelariel That happens sometimes but as long as they sealed, they will be fine. Just wash off all the jars to remove any greasy water that might be clinging to them.
If you find that the gasket of a Weck jar is sticking out, you can close it by pushing it in. Crucially important is to do this immediately after taking the jar out of the canner, whilst the jar is is still hot/warm (and the clips are still in place). The seal will be OK. As an extra precaution, I then mark the jar with a marker and put it on the shelf for use before the others. (Never has any trouble with them, though.) In all the years of water bath canning with Weck jars, this has occurred only very, very rarely indeed (when I re-used the gasket one time too many!) I suppose the greater pressure exerted by pressure canning versus water bath canning has something to do with this phenomenon.
Thank you. I really like how food looks in the Weck jars, but the chili was really good as well. I'm needing to do another batch since I think I have only one left from this batch.
You are welcome. The flavor of canned meat is not the same as when you cook it fresh, but it is really quite good. We generally add our canned meat to recipes like tacos, or soups, salads, or casseroles rather than all by itself, and it works well that way. The texture is just fine and the flavor is good. Our canned salmon is fabulous! Thanks for the question.
I am sorry to be asking this in this video but I have looked and cannot find it anywhere. I would like to know about your outside canning stove. My house is very small, under 900 sq. ft. When I do any canning my whole house heats up a lot. I have to wear a sweat band and keep a damp towel around my neck. I really need to set up on my porch. It would be great if you could show your outdoor cooking station. Thank you so much. BTW. I have been watching you for a good while now and you are my go to. Love you. Have a great day.
I hate to take up so much of your time Ms. Pam but I came across your video, quiet by accident, on your OFF GRID KITCHEN. It answered all my questions. Thank you so much
Hi Pam, I have so enjoyed watching your videos on food preservation. I am sorry to ask and apologize if these two questions have been asked previously and I missed your response. First off, I thought you had to pack ground beef warm and have warm liquid as well. The second question is what was the temperature of the water in your canner when you loaded the jars. I presume it was either cool or barely warm but just wanted to make. I am excited to try this recipe in the next week. Thank you so much and I greatly appreciate all the work you and Jim put into these wonderful videos.
Dear Pam, you are a wonderful teacher. Both my husband and I love watching your videos! I have a question about the thickness of the content in the jar. You mentioned in one of your videos that the solids and liquid should be 1:1 ratio, otherwise the content would be too thick in the jar and the heat won't penetrate to the center of the jar during canning. Chili tends to be on the thicker side for canning, but yours turned out beautifully! How can I determine when I pack my jar too tight that the heat won't penetrate the center of the jar during canning? Thank you!
This is a great question. When I am doing soups or stews, I try to make the contents about half solids and half liquids, which means sometimes I have to thicken them after opening the processed jars. Chili is a little thicker, but it is not as thick as I would make it if I were not going to process it. If there is plenty of movement or looseness of the contents when you tilt the jar back and forth, you are probably OK.
Thank you so much for showing this way to make chili. Not only will it save time but it will allow for more chili per person by not adding the beans at this stage. I put alot of beans in my chili. I'm going to put my canned beans that will go with it along side my chili on the shelf. Wonderful idea, thank you! My 6 year old grandson and I are making this today!!
I loved this. I make a chili that has fresh cut poblano, habanero and jalapeno peppers diced small....is it okay to can these peppers? Also, I don't have these kind of jars, can I use standard wide mouth, 1 Quart Ball Jars? You're a blessing you a new canner like me.....
You are just amazing! This recipe does look delicious, but I can't eat onions. Do you think I could substitute something else, like maybe diced sweet peppers? Will it work the same in the canner?
Just saw your video, really like the way you made this, will be trying this one. Only thing is being a native Texan, we don't put beans in chili! Love your videos, thank you.
I love watching your videos and I have learned so much. I see six spice bottles on the counter but I only heard five for the chili. Did I miss something!? I have cumin, paprika, thyme, oregano and coriander. Is that all? Thanks so very much!!!!
I just found this video and noticed you are using traditional Weck jars. I'm in Europe where water bath canning is the norm and pressure canning is virtually non existent, so finding brands of jars that are rated for pressure canning by the manufacturer can be tricky and costly. Have you experienced any issues with the Weck jars? Are these marketed in the US as being safe for use in a pressure canner? If so, that would make purchasing a next batch of jars much easier and cheaper for me.
If I cook my Chile then can them can I put the beans in the Chile when can it? I would beans from the store. Love to watch you. I am learning so much. Thanks
Further to my previous comment on Weck gasket sticking out: pushing it in immediately after taking the still hot jar out of the canner (with the clips still in place), is only successful if the gasket is not sticking out completely (when there is still some contact between the gasket and the rim of the jar).
Hi new to canning. Glad I found your channel so much good information and safety. So I’m assuming that you can just make a big batch of chili with beans and everything and then pressure can that?
Thank you so much for all your videos! Because of you and #Patara at #AppalachiasHomestead, I have successfully started canning! Today, I am giving this recipe a go! God bless you and Jim!
What beautiful roses!! We would need 3 jars to feed our family! 😆 And a pinch of sugar & Chipotle from dry spice. Original Rotel is the mildest. Thank you. I've looked on Amazon for your canning jars tongs. I can't find them.
Hello, Pam and Jim! I have a question about pressure canning chili. I have my great grandfather's chili recipe and it is simply divine. I would love to can it, but it is a thick, non liquidy chili. Do you have any recommendations for how to modify a recipe like that so it would be safe to can? Or would I be better off just canning the ground beef and assembling the chili when we're ready to eat it? Thank you so much for sharing your wealth of knowledge.
You are the best. I have learned so much from you. Your husband does a great filming job!
Thank you so much! I will pass your compliment along to Jim--that will mean a lot to him.
I would love to see your pantry
Pam... It's three years later and I am watching this video again as I am wanting to try your recipe again... thanks for all your great videos.
Gently tapping the jars on a towel covered countertop. You are the only person I have ever seen do this. But after I saw you do this, well, it just makes sense. I continue to learn from your wisdom and experience. Thank you ~ Debbie
Like tapping your raw cake batter in the pan to get rid of air bubbkes, before cooking your cake.
I’m new to your channel and I just want to thank you for all the time and work you put into each video . I especially love watching the canning videos as you instructions are very clear and that makes me know that when I go to make the same recipe that it will turn out successful when canning it ! Thank you for your videos and for sharing your tasty recipes !God Bless you !
You are so welcome! And thank you for watching.
Your videos are so thorough, I was terrified to pressure can until I found your channel. There is confidence found in proper knowledge ! You are such a wonderful teacher.
You nailed it! Knowledge is power indeed!
I absolutely LOVE these meals in a jar series you are doing! We are SO into this!
Excellent! They are so convenient.
I love Weck’s too but seeing the gaskets messed up on a few of those made me can my chili in mason jars. Thank you for showing me!
I always come to your videos when I’m unsure of what I’m doing. If you’re doing it, I have peace. Thank You soo much 💕
Love these meals in a jar ideas!
I love your channel. I am new here however I have learned so much from you. I love your style of teaching. I love everything you teach us is followed by facts from the USDA.
I can't wait to do this! (Have conquered my fear of my pressure canner and this recipe is the next thing I'm making.) I'll also be pressure canning beans for chili or whatever. Thank you for the recipe and the video.
I am getting great ideas for ready-made meals by watching your videos. Thank you very much!!
Wonderful! Jim
I just found your channel last week and I can’t stop watching! Blessings of grace and peace to you and all your loved ones, dear friend.
Amy 59: Thanks fr watching our channel. Jim
I've been watching all your videos all day. Just love it..
Best instruction on Weck seals and lids I’ve seen. Thanks 💕✌️🌱 looks delish!
Thank you! We LOVE Weck jars and appreciate your watching our video.
I love chili too😊
I recently found your channel and absolutely love it!!!! The detail and information you provide is brilliant, and makes it so clear how to do things safely! thankyou!!!!
Awesome, thank you! So glad you found us!
We are definitely going to try this chili mix and also your canned beans in a jar. Thanks so much for your canning recipes. I know I can trust them.
You are so welcome! Jim
Thank you for the video. I’m soaking beans and canning chili tomorrow.
I just saw these kind of jars, today, at World Market! Now I want to go back and get some! Thanks for demonstrating.
Sonya: Thanks for watching our channel. Jim
thank u so much for teaching us how to can chili con carne two ways by using browned ground beef and the other by using raw beef chunks!!!
Chili is one meal I could eat year round an love every bite😊
We agree!
I just opened my last jar of chili that I made in sept 2021 using your recipe ….sooooooo delicious! I’ll be making it again this weekend and needed a refresher . Thanks for all you do .
That is great!! Jim
Thank you so much. I am planning to can 7 quarts of chili over the next couple weeks for our pantry. I love your videos because you teach me how to do it correctly. I can't wait to try to can this recipe. I am only using the ground beef this time. Then I will can using the cut up beef just to give it a try later on. I buy the meat when it is on sale and freeze it till I have enough to can 7 quarts. I only have a small freezer, so, canning gives me another way to store the food. My goal is to have a variety of meats and meals canned for easy access and then rotate them out as I use them and replenish when I have 7 empty jars. That way we will always have stored food for easy access when we don't feel like cooking and also in case of an emergency. I am excited to have someone teach me how to do this safely!!
Great plan! And chili works well with either type of beef you use.
PAM HAS ANYONE EVER ASKED YOU ABOUT CANNING KETO STYLE? I HAVE BEEN DOING THE KETO LIFESTYLE FOR THE PAST 4 YEARS, IT IS A WAY OF LIFE FOR ME. I CAN FIND PLENTY OF KETO RECIPES BUT WANT TO CAN THEM WITH YOUR FLARE AND METHODS. I'VE GOTTEN TO THE POINT I NO LONGER TRUST THE ROUGE WAY OF CANNING FOUND ON UA-cam. YOU ARE THE ONLY ONE I TRUST. I LOVE YOUR SCIENTIFIC APPROACH IN TEACHING US TO CAN.
Nancy: We have not any Keto cooking, yet. Jim
What a great teacher you are. Thank you so much for all your videos. I use to live in Madrid, NM. Absolutely loved it. Moved back to Texas to care for my parents.
You are so welcome! Yes, when it comes to taking care of family, especially parents, we tend to do that, or move them close to us. Jim
You have been so helpful. You don’t even know. You are my go to for canning.
Thank you so much--I really appreciate that.
I've never made many "meals" because I never liked them but now I MUST try your chili and beef stroganoff! You are making me work!
Both those recipes are in the latest Ball Blue Book--which I love. I buy every new Ball Blue Book when it hits the market!
Thank you so much for this recipe. I love this simple method. Nothing like a cold evening with hot chili.
I love watching your videos. I have learned so much from you. Thanks for all your lessons.
Pam & Jim, I so appreciate your excellence in knowledge and presentation of everything you do. Even to the point of confessing if you find a mistake. I have my own recipe for 🌶 chili that I won a Blue Ribbon for ( I’m a vegetarian and I competed against maybe 10 men at our church) but my recipe won, even though I’ve never tasted it! My family loves it, but I’m going to try yours. Thanks so much for these videos. I am a self taught canner and I’m still learning so much from you. Many blessings!
Thank you for your comments. Congrats on your winning recipe. Jim
I think I just found my first recipe for trying out my new presto digital electric pressure canner! Looks fabulous. Thank you for being such a great teacher!
Wonderful! This is a perfect one to start a new canning adventure with!
I am so happy to have found your channel! I am learning so much and have also liked and followed your Facebook page. I hope your social media outlets reach everyone out there far and wide who want to learn.
Gabrielle: Thank you for watching our videos on our channels. Jim
Guess I'll be canning some chili, thank you so much Pam that looks delicious.
Thank you for making canning easily understand. I am new but am gonna try. Appreciate you taking your time to do these
You are so welcome! I hope you find as much satisfaction from canning as we do! Thanks for watching.
Thank you so much for all your videos!
It's cold and drizzly today where I am. Will be making chili tomorrow and wanted to do big enough batch to can. So here I am again. Wanting to see how you put yours together. And what an interesting surprise...the Weck jars. I was glad to see how you use those. And even now I see you have done a video on Comparing Weck and Ball Canning System. It was good to see what looks right with these jars and what maybe looks 'not right' at the end of the canning process. Thanks a million as always...Jesus bless.
I love your roses too!
Thank you. I will tell Jim!
My wife really likes the weck jars, so we will probably get some. Great chili recipe will try for sure.
The best price I found for them was on Amazon, but shop carefully there because some sellers advertise prices that are way high. And be sure your order comes with lids and gaskets.
Another great video!
Jim- I wanted to say you're doing an excellent job- especially with the lighting! In the kitchen all those glare potentials... you worked it out excellently!
Tedium: Thank you! Jim
Just made 6 qts of beef stew. Now after watching this,Chili! Thanks for motivating me❣️
Your welcome.
Thank you so much for your videos, Pam! I'm new to canning so your videos have been extremely helpful. Today I canned chili using your recipe, except I doubled the recipe. It made 7 quarts plus plenty extra for a couple meals. We just had this for supper tonight and it was excellent! Since I like my chili more soupy I added a can of tomato sauce along with the beans. We topped it with cheese, corn chips, and cilantro. Yum!!! So happy to be able to add this to all my new home canned goods! 😊🌹
That sounds great! Let us know how your other canning adventures go.
Another excellent video. I so much look forward to your videos. Thank you !
Thank you so much! So glad to have you on this journey with us.
Awesome video! Also, I've never seen canning jars like that!
we love your videos.
Looks wonderful!
I'm new to your channel and just subscribed 😊 and I am in the process of getting a pressure canner and I have never canned before 😬 but watching some of your videos I'm so excited to begin my journey with canning. Thanks for sharing all your wonderful knowledge ☺️ ❤️
Thanks Pam & Jim ! I wasted time searching for recipes …I should have know you did an easy chili recipe ! Making this today ….made your ground beef and onions yesterday ! Thanks so much !
If you are looking for an easy recipe and you found one, then it was not a waste of time. Thanks for making the chili, and ground beef and onions. Please continue to let us know how you are doing as make more recipes, whether simple or more complex. Thanks for finding our channel. Jim
Nice, enjoy your content. Straight forward and to the point. Thank you👍
Oh I love this! Thank you!
Tfs! Please stay safe both of you 🤗🙏💜
Thank you, we will.. Jim
Watching you fill up those jars thinking "those are too full" and then the failed seals came out of the canner. Armchair directing at its finest. 😉 Love your weck videos!
Thanks.
Great recipe & I agree with no beans at this stage. I neither pressure can nor freeze chili with beans as we do not care for the resulting texture of those beans, a bit mushy for us. However, simply pressure canned beans are wonderful, we find, so, I don’t know why, but there’s a difference! Thank you again!
You are welcome. Jim
You are such a wonderful teacher. I really appreciate your perspective. Do you drain the liquid form your home canned beans when adding it to your chili starter?
Yes I do! But I reserve it in case I need to thin the mixture. Thanks for your question.
I finally made your chili. It looks so good. I will make some more later but I have to put up the 3 beans first. I bought my 15 beans around 10 lbs. I would have bought the 25 lb but they wanted to much for shipping. Thank you
I canned 2 batches of qt wide mouth chili yesterday using your recipe. They look so good !
Yay! Thanks for sharing your success.
Those jars certainly come in handy during this pandemic snap lid shortage!
They really did and I was glad to have them!
I’m canning my second batch now. I’ve got one left! those kids of mine been swiping them from my cupboard. (Loving it)
Debora: That is awesome! Thanks for watching our channel. Jim
First of all I love your knowledge stay up most night watching you, Question Can I make this in Nesco electric canner, and my water bath Sause I made
My goodness!! When you said about cooking the chili then canning it was double work...of course it is. I will try this method next time. Still a bit leery on the Wecks, canning 5 compared to 7, with 2 that may not seal. Just don't know, but Appreciate you showing your recipe, sounds delish!!
The two that did not seal were entirely my fault. We were in a time crunch so I did not allow the canner to cool down completely by itself--I helped it along and the contents of the jars super-boiled as a result and forced the gaskets to push out from the lids. If I had followed my own guidelines, I would not have done that and they would have sealed! Although I love Weck jars, I still do most of my canning in Ball jars. But now that there are just two of us instead of eight, I can afford to indulge myself in using Weck jars once in awhile! Thanks for your comments, and for watching!
I absolutely love the look of the Weck jars. I would use them exclusively if they weren’t so expensive.
You chili recipe looks and reading the ingredients sounds SO good!!! Can not wait to try this!!!
It is pretty good. It is also one of our favorites! Thanks for your comments.
I love chili, issue is now that kids have grown I do not know how to make a small pot LOL so this would be great to learn to can after making a big batch!
I just now started 7 quarts of your chili mix recipe. per the comment below...I went ahead used diced garlic spice (as shown in your video with the other spices). Also, for the 7th jar, I didn't have enough ground beef OR beef cubes left for a jar each so I used both kinds in a jar. I hope this works out! So excited to see how this turns out! Thank you for sharing the recipe.
Sounds great!
@@RoseRedHomestead All 7 quarts of my chili mix sealed, but one of the jars has some that leaked out and is on the jar. Is that normal? other than that...they turned out great!! tomorrow I plan to try canning your butternut squash soup recipe!
@@Caelariel That happens sometimes but as long as they sealed, they will be fine. Just wash off all the jars to remove any greasy water that might be clinging to them.
Looks delicious
If you find that the gasket of a Weck jar is sticking out, you can close it by pushing it in. Crucially important is to do this immediately after taking the jar out of the canner, whilst the jar is is still hot/warm (and the clips are still in place). The seal will be OK. As an extra precaution, I then mark the jar with a marker and put it on the shelf for use before the others. (Never has any trouble with them, though.) In all the years of water bath canning with Weck jars, this has occurred only very, very rarely indeed (when I re-used the gasket one time too many!) I suppose the greater pressure exerted by pressure canning versus water bath canning has something to do with this phenomenon.
Those look fantastic!
Thank you. I really like how food looks in the Weck jars, but the chili was really good as well. I'm needing to do another batch since I think I have only one left from this batch.
I made this. DELICIOUS!!!!
Yummy!
Which jars sealed and which jars did not seal? Great video. Thank you for posting.
This is on my next canning program. Hubby is going to love it💕
I just canned another batch of this today! Glad your husband will be pleased.
Thank you for your videos. You are an amazing women & educator whom I truly trust.
One question…how much coriander?
Thank you for sharing.
Thank you for such great instruction. You remind of my Mom when she used to can. Would love to know how's the flavor after canning meats? Thank you.
You are welcome. The flavor of canned meat is not the same as when you cook it fresh, but it is really quite good. We generally add our canned meat to recipes like tacos, or soups, salads, or casseroles rather than all by itself, and it works well that way. The texture is just fine and the flavor is good. Our canned salmon is fabulous! Thanks for the question.
I love this, I usually go by taste but your ingredient's are good for us, .
Thank you so much 😊
Canned with my first weck jar this week. Apple Butter. It went great!
Good for you! And that apple butter sounds delicious.
Another great presentation and very tasty ingredients. This ines a keeper 😎👍 thanks for sharing 🌶
Thank you! We are glad yo are enjoying the videos.
I am sorry to be asking this in this video but I have looked and cannot find it anywhere. I would like to know about your outside canning stove. My house is very small, under 900 sq. ft. When I do any canning my whole house heats up a lot. I have to wear a sweat band and keep a damp towel around my neck. I really need to set up on my porch. It would be great if you could show your outdoor cooking station.
Thank you so much. BTW. I have been watching you for a good while now and you are my go to. Love you. Have a great day.
I hate to take up so much of your time Ms. Pam but I came across your video, quiet by accident, on your OFF GRID KITCHEN. It answered all my questions. Thank you so much
Hi Pam, I have so enjoyed watching your videos on food preservation. I am sorry to ask and apologize if these two questions have been asked previously and I missed your response. First off, I thought you had to pack ground beef warm and have warm liquid as well. The second question is what was the temperature of the water in your canner when you loaded the jars. I presume it was either cool or barely warm but just wanted to make. I am excited to try this recipe in the next week. Thank you so much and I greatly appreciate all the work you and Jim put into these wonderful videos.
Dear Pam, you are a wonderful teacher. Both my husband and I love watching your videos!
I have a question about the thickness of the content in the jar. You mentioned in one of your videos that the solids and liquid should be 1:1 ratio, otherwise the content would be too thick in the jar and the heat won't penetrate to the center of the jar during canning. Chili tends to be on the thicker side for canning, but yours turned out beautifully!
How can I determine when I pack my jar too tight that the heat won't penetrate the center of the jar during canning?
Thank you!
This is a great question. When I am doing soups or stews, I try to make the contents about half solids and half liquids, which means sometimes I have to thicken them after opening the processed jars. Chili is a little thicker, but it is not as thick as I would make it if I were not going to process it. If there is plenty of movement or looseness of the contents when you tilt the jar back and forth, you are probably OK.
Thank you so much for showing this way to make chili. Not only will it save time but it will allow for more chili per person by not adding the beans at this stage. I put alot of beans in my chili. I'm going to put my canned beans that will go with it along side my chili on the shelf. Wonderful idea, thank you! My 6 year old grandson and I are making this today!!
I loved this. I make a chili that has fresh cut poblano, habanero and jalapeno peppers diced small....is it okay to can these peppers? Also, I don't have these kind of jars, can I use standard wide mouth, 1 Quart Ball Jars? You're a blessing you a new canner like me.....
I love the recipe. I can't wait to try it.
It is really good. I hope you can try it soon.
You are just amazing! This recipe does look delicious, but I can't eat onions. Do you think I could substitute something else, like maybe diced sweet peppers? Will it work the same in the canner?
Looks great I'm going to try that recipe
Hope you enjoy it! Thanks for watching.
Just saw your video, really like the way you made this, will be trying this one. Only thing is being a native Texan, we don't put beans in chili! Love your videos, thank you.
Great video! Really sounds like a delicious chili! Thanks so much!
You are so welcome!
I have never sees canning jars like you are using.
I love watching your videos and I have learned so much. I see six spice bottles on the counter but I only heard five for the chili. Did I miss something!? I have cumin, paprika, thyme, oregano and coriander. Is that all? Thanks so very much!!!!
Could you show a close up and explanation of your outdoor stove setup for pressure cooking?
HA! My chilli recipe!!! With the right seasonings except I use beef broth instead of tomatoe juice. Do you think it would still work?
I just found this video and noticed you are using traditional Weck jars. I'm in Europe where water bath canning is the norm and pressure canning is virtually non existent, so finding brands of jars that are rated for pressure canning by the manufacturer can be tricky and costly. Have you experienced any issues with the Weck jars? Are these marketed in the US as being safe for use in a pressure canner? If so, that would make purchasing a next batch of jars much easier and cheaper for me.
Thank You! 🌷
If I cook my Chile then can them can I put the beans in the Chile when can it? I would beans from the store. Love to watch you. I am learning so much. Thanks
Yes, there is a tested recipe for chili with beans from the USDA that works. nchfp.uga.edu/how/can_05/chili_con_carne.html
Further to my previous comment on Weck gasket sticking out: pushing it in immediately after taking the still hot jar out of the canner (with the clips still in place), is only successful if the gasket is not sticking out completely (when there is still some contact between the gasket and the rim of the jar).
Hi new to canning. Glad I found your channel so much good information and safety. So I’m assuming that you can just make a big batch of chili with beans and everything and then pressure can that?
We are glad you found us as well. Here is the information on chili with beans from the USDA: nchfp.uga.edu/how/can_05/chili_con_carne.html
Thank you so much learning good things from you!💜🙏
Thank you so much for all your videos! Because of you and #Patara at #AppalachiasHomestead, I have successfully started canning! Today, I am giving this recipe a go! God bless you and Jim!
barb: Thnk you. Jim
What beautiful roses!!
We would need 3 jars to feed our family! 😆
And a pinch of sugar & Chipotle from dry spice.
Original Rotel is the mildest.
Thank you.
I've looked on Amazon for your canning jars tongs. I can't find them.
If you are speaking of the Weck jar lifter, Pam got it from the Weck jar Website.
Did you make the tomato juice? It looks very good. Could you tell me how if you did.
Hello, love the video, however the guidelines in the link only offer a pint option for this recipe.
Click on the thumbnail, then click on the Details and the recipe will give both quarts and pints. Jim
I just enjoy watching your chanel. I'm learning so much. You could wear an apron 😊
😊 thank you! I have ever worn aprons--I just don't like wearing them and I don't know why. My mother always wore one, but I never have.
Hello, Pam and Jim!
I have a question about pressure canning chili. I have my great grandfather's chili recipe and it is simply divine. I would love to can it, but it is a thick, non liquidy chili. Do you have any recommendations for how to modify a recipe like that so it would be safe to can? Or would I be better off just canning the ground beef and assembling the chili when we're ready to eat it? Thank you so much for sharing your wealth of knowledge.
Yes, can the ingredients separately and add them together before before serving after you boil all the mixed food for 10 minutes. Jim