Pressure Canning Homemade Chili Technique ~ Noreen's Kitchen
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- Опубліковано 22 сер 2024
- Greetings! Today, a midst all of the sourdough experimenting Rick made a ginourmous pot of chili. He did this with the express intention of canning this for later use. You know, if you're gonna do it you might as well do it big. We had the time, we had the stuff, so why not?
If you would like to see how he makes the chili, you can refer to Rick's Woodsman's Chili video from a little over a year ago here:
• What's for Dinner? Wo...
He did everything the same as before with the exception of adding a small can of chipoltle chilis in adobo sauce as well as on bottle of good beer. It came out great!
This is very similar to how I canned our spaghetti sauce very simple, but time consuming, and very, very fulfilling! Now when I have one of those days when I just have no idea what to make for supper after a long day at the office, I know that I have even more options available to me in my pantry to make my own "fast food".
I hope this inspires you to go out and try canning something on your own. Like I said in this video: A life lived in fear is a life half lived. Don't let fear be a motivator in your life. Put fear behind you and shoot for the moon! Even if you fall, you will land among the stars!
As always happy eating!
How I can my chili recipe. THis is an awesome way to have home canned chili ready any time you want it!
here it is, 2023, and this is the only video i have found, that gives instruction on how to can homemade chili! There's tons of video's on canning, making it in the jar, adding everything in the jar and pressure can, but none for making a pot of chili first and canning the leftovers specifically.. Thank you!
The All New Ball Book of Canning and Preserving (2016) has a recipe for chili on page 293.
Thank you, Noreen! Say a prayer for me: tomorrow is the day for my first attempt at pressure canning. Thanks to you, I know I can do this even if I am a bit apprehensive. God bless you!
Thanks for the kind words! This is what makes me keep doing what I do!
Oh my gosh - I can't remember the last time I enjoyed my kitchen so much! Though I have a Presto with the weighted gauge (the hardest part was learning how to "read" it), my gauge has been merrily rocking along for the past half hour.
Can't believe I had an 8 qt pressure cooker/canner for 15 yrs then got rid of it 4 yrs ago, never once having used it, all because I was afraid of it.
Can't wait to hear those seals seal on my chili.
Thank you, thank you, thank you, dear one. :-)
An oldie but a goodie! Thanks for the inspiration!
Yes fear is the worst to try new things....thanks for sharing your canning knowledge...
Noreen Love what u said about fear, God Bless You n your family!! ♡♡♡
I did the same thing with mine, was beyond scares at one point, stored it in the pantry.. three years ago i put on my big girl panties and the rest is history. Always looking for something to add to my stock pile prepper shelf . So will be doing this tomorrow. My garden has blessed us with enough to use everything from the garden , even my sauce. SO EXCITED ! thank you for your video :)
Noreen, this one question has been on my mind so I finally called Red Hill (All American canner folks) to get the answer. I think it would be helpful to anyone looking to buy a canner and learning to pressure can.
I wanted a canner with a weight gauge instead of a dial gauge & just found out that the All American weight is also a gauge! I doubt most novices (like me) know this. So if one worries about calibrating the dial gauge regularly, they can depend on the weight gauge as well. Super!!
MegaZiglet thanks 😊
You are right about fear. I just bought a pressure canner this year and have been a little scared, but it is time to slip on the big girl panties and get over it. There's a lot of things I want to try, and I have been watching many videos from you seasoned chicks. Mom is not here for me anymore and I am trying to figure all of this out. Thank you for taking the time to make these videos for newbies like me.
Yes we put beans in the chili. I rinse them because I don't like the liquid from the can. It is your preference not too. Many people don't. You don't have to can the beans and chili separate from each other. We love our chili especially when canned. It is a fast meal that you know you cooked yourself. Cook up some pasta or macaroni and serve it overtop. A complete meal in 10 minutes! Who wouldn't love that?
I LOVE doing this! I now have about 40 quarts of soup canned...thanks for teaching me this...I used to always give away most of my soups because I make huge quantites...now I can EVERYTHING! Thanks for sharing your kitchen and knowledge with us!
I gave your youtube addy out on my favorate Canadian couponing site. Someone wanted tips on canning chili so naturally I wanted to make sure they got info from a awesome person that is a safe experienced canner. I know we know a few youtubers that are so awesome when it comes to canning but in this instant you were the first to come to mind. Thanks again for making such wonderful safe vids for new and old canners!
I really loved hearing about how you said you were afraid to use your canner I am also afraid to use my canner and its just sitting in my spare bedroom staring at me and I always have leftover chili since its been sitting for nearly two years now is it still safe to use you're motivating me to want to make more canned goods using my pressure canner
That little rubber grommet on your All American canner is for the safe release of excess pressure in the event it becomes too high. It will blow out and quickly release pressure minimizing an otherwise explosive release. In your video I saw steam escaping from it. Steam should NEVER escape from that grommet during pressurization and if it does it should be immediately replaced. You can buy them directly from their website along with other parts. I would also advise against leaving the product in the canner for so long, otherwise you run the risk of flat sour, which can occur when too much time is taken for cool-down when processing has completed, depending on what the jar contains. After the pressure has come to zero, no more than 20-30 minutes should pass before removing them from the canner. Allow to rest 12-24 hours, remove rings, wash jars in lukewarm slightly soapy water and allow to fully dry. Test seal with the lid lift method and well as the spoon ping test. Demonstrative videos are available on UA-cam. Label lids, store in pantry, do not stack jars, keep rings off. I’ve been using All American canners for nearly 50 years.
Also, your linked chili recipe includes the use of at least two seasoning packets to flavor your chili and is manufactured by French’s. This mass-produced product contains significant amounts of both four and corn maltodextrin, which cannot be safely used when home pressure canning foods. This product adds spices, but also acts as a thickener which can’t be used in pressure canning. Please refer to the National Center for Home Food Preservation for assurance, issuance and guidance on what can safely be home preserved and what additives cannot. Simply adding your own choice of spices for chili seasoning is more customizable, and as well removes the flour and other thickeners problem. If the chili needs to be thickened after opening, a simple slurry provides that, or a simple simmer of 10 minutes will also thicken.
Happy safe canning!
I subscribed. I love my American 21 qt. as well. I understand what you mean about storing a piece of quality equipment such as this cooker. This was made to be put to hard use.It's precision made, and it works like a charm. It's AMERICAN! Just like my Harley, and yes, it's no toy. Safety first. I want to thank you for all the information, and I'll be checking out your other videos on canning other foods. I've been canning pinto beans. Now I don't want to eat store beans. Ha! When you and your husband were talking about the many ways chili can be served, you reminded me of my junior high days...50 years ago. The school cafeteria, in those days, used to cook and serve meals as if they were home made. On enchilada days, if you went for seconds, they wouldn't give you enchiladas. They would give you white rice with a big ladle of Texas chili over it...delicious. I want to ask you one thing. Do jars and food need to be hot to pressure cook, or do I just heat up the lids and rings. I've been heating the jars as well, and the beans are also hot, but if it's not necessary to heat the food or jars, it will save me time. Thank you very much.
I love your cooking and cookbook!
I made this chili yesterday and just wanted to say THANK YOU Noreen!! It turned out delicious and every jar sealed!!
Wonderful!
You are such a inspirational speaker, love this video and had to subscribe after listening to your thoughts on fear.
I can't wait to learn from your videos, thanks for sharing your knowledge.
@sleepyhines I did vent my cooker. I mentioned that I allowed it to come up to steam and vent for 10 minutes before placing the weight on the pot. You always have to vent the pressure canner or you run the risk of your jars not sealing. Always vent. Sorry if I made that unclear in the video. Thanks for commenting. Noreen : )
Best moment of the video.......your talk abt FEAR. YOU ARE CORRECT! After that, the chili was just a bonus! !!! LOL😉
Noreen I just found your channel and subbed from Katzcraddle and I am in video HEAVEN!! lol You ladies, as well as Bev over at 1/2 Acre Homestead are just AWESOME!!!! Love what you do. You've all inspired me so much and I just had to say Thank You. Thanks so much for sharing your knowledge and recipes. God Bless you and yours! ~Lisa
Your right. You made it A N D It will last longer on the shelf, than store bought canned chili.
You are awesome! Thank you soooooooo much. You explain the steps so well. I admire you.
Susan
I never heard of a false seal. To check your seals are good, you need to wait for the jar to cool completely. Remove the ring and then pick up the jar by grabbing the edges of the lid. If it does not come off, you have a sealed jar. Then I just wash in warm soapy water and dry, label and put away.
@255sage The canner is an All American Pressure Canner/Cooker Model Number 930. Retails on their website for $293.99. Expensive but worth every penny! I couldn't do without it. No gasket! Simple to use and its a workhorse. You need your hubby around though to help with it sometimes. I always put it on the stove before I fill it and wait till it is totally cooled to clean it. Cleans up great!. I did have to replace my handle, but the new one is better!
Thanks for a reassuring tutorial. My mother did water bath canning and never taught me how (I was the kitchen laborer that Prepped the food and cleaned up, lol) and I'm just learning how to dehydrate food, vacuum seal, and getting ready to try water bath canning. I haven't bought a pressure scanner yet, but I'm getting ready...and yeah, it's a bit scary! My great-grandma (Abuelita, we called her) immigrated from Spain to Tampa, never learned English, and used a pressure scanner. She wound up with a whole pot of rice stuck to the kitchen ceiling. THAT makes an impression on a kid.😳😜 I'm guessing she opened the pressure cooker WAY too soon. Anyway, also thanks for letting us know a little sauce in the bottom of the canned is normal. That alone would freak me out.😂
I am LOVING these instructional videos and want to try my hand at pressure canning. Especially chili! How would I know if my recipe would work, or not, for canning??
You should not use your recipe for canning. I can only recommend that you seek out a chili recipe that is specifically for canning and has been safety tested. You can look in the Ball Blue Book, the website for the National Center for home food preservation or the agriculture extension sights for both the University of Washington and the University of Georgia. Do not can your own recipe. It could be deadly.
Noreen's Kitchen Thanks for replying! I haven't watched the video for your husband's chili yet so maybe it will work for me since you are canning it ☺
NOREEN I CAN'T BELIEVE YOU SAID YOU HAVE SOME NIGHTS YOU DON'T WHAT TO EAT?? I HAVE BEEN WATCHING FOR QUITE A WHILE NOW..AND I JUST LOVE THE CANNING VIDEOS AND HOW YOU USE THEM WHEN YOU COOK !! I AM RETIRED NOW SINCE 2008..BUT YOU ARE A GEM YOU EXPLAIN EVERYTHING SO GREAT..THANKS SO MUCH.
OH MAN!!!!! I haven't eaten lunch and this is making me HUNGRY!!!! UMMMM could you pass me a bowl, PLEASE!!!! That looks so YUMMY!!
Came back to watch this again. One of the canning sites on Facebook said you can not can quarts of chili with beans and since I have 7 quarts of it in my pantry was re-watching to see if some of the people I trust canned it in quarts. It looks like there are beans in this recipe.
Success! My first attempt at pressure canning turned out beautifully. Afraid no more!
Super Kool, I love tid bits !!! 10-21. Hope you'r e well. Looking for more of your stuff. So happy with your chicken soup. You're the first person to show how food does come out. It happens to about 2 jars every time, And I couldn't find anyone showing or describing that as normal. Thank you.
No, I did not hot pack the chili. Just ladled into hot jars and processed in the pressure canner for 90 minutes at the recommended pressure for my area. The chili I made in this video is all gone and we are still alive.
@@ashleighnunez5532 The canner will not work without water. Every canner is different. I recommend that you refer to your canner's operating manual to find out how much you should put in your canner. It isn't probably as much as you think, but you need to have enough to produce enough steam to pressurize the canner and vent the canner later. Otherwise you will not get a good seal. Please research before canning.
i really enjoyed hearing you say "don't be scared, it holds you back". :)
You make it seem so easy and it doesn't seem so intimidating, I appreciate the encouragement. so far I've only water bathed Colorado Palisade peaches. Its so addicting. My next project will be to venture pressure canning organic chicken bone broth. Wish me luck!!
Responding to an old comment, but I wanted to say how coincidental it is that my first canning experience was also Colorado Palisade peaches.
My husband took me to Palisade, CO for their annual peach festival in 2016 and we u-picked a 30lb box to take home. I've been canning ever since.
Just got my new All American. So nice and pretty don't want to mess it up!!! Thanks for the video. God Bless, stay safe
I watched Rick's chili video again, and it was just as great to watch as it was when I saw it the first time. Wow that was a big pot you used this time. I gotta get me one of those. I have a huge familly and can really use it. Thanks again.
Noreen, I am thinking about switching to the All American, because I understsand you rarely ever have to replace parts. I can a lot--thanks to you, Bexar, Katz, and a few others. I have canned something twice a week for over a year and my storage is really looking good. I am looking forward to this chili recipe to add to our preps. Yes, we do rotate, but my family has gotten spoiled with homemade so we use a lot too. Thank you for all you do.
I canned 9 pint cases of chili in December. I still have half of them. Home canned chili is one of my favorite 'soups' to can.
We love it too! :)
@255sage I would never lose an opportunity to show how to can something. I think people need all the ideas they can get! As far as the cooker goes, this is actually a medium one! 30 quart total capacity! Its Huge. You can actually use it as a cooker or a canner! It holds 19 pints or 14 quarts. I was afraid it wouldn't fit between my stove and my hood, but it does with a bout 6 inches left to spare. It should fit on your stove no problem! Got mine on Ebay. Expensive. Noreen : )
I do not find the beans to get mush. In fact they are fine to us! I hope you give this a try. It really is wonderful. Noreen : )
Oh my gosh. I feel so ignorant. Ive never had nor heard of an American Canner. Its awesome to do the double decker canning!!!! Cuts down time. Ive canned hundreds of jars a few at a time. This is awesome!!!!!
Thanks for sharing! It's amazing how many people are afraid of pressure cookers and pressure canners. I use my pressure cooker every day, growing up my Mom and I canned all summer.
You are very informative and efficient. Thank you for the information
Noreen -- kinda surprised to see you mixing pints and quarts in the small processing batch. I've always read / heard that was a no no and never dared try it. Of course, my canner is a smaller one, so usually have to do several batches anyway. I envy your huge canner!
just beautiful, Mama! :D
Don't feel bad, I owned my pressure canner for about 18 months before I finally used it. After that first canning session, I was canning every chance I had.
The little black valve you didn't know the name of is called a "Safety Relief Valve", it will pop when the pressure is too high.....
or a pressure relief valve
Glad I could help! You can also can chili and spaghetti sauce or whatever together. As long as you process for the length of time required for the longest processing item. I usually don't do that, but you can. I usually only do enough chili, spaghetti sauce, soup etc to fill the canner with just that Item. But now you know! : )
I am going to can this today ...
Thanks, Noreen! I actually tried to remove my comment because you answered my question right at the end...thanks again!
Great video! Thank you so much!
i did the same as you and put mine down in my basement cupboard for 2 yrs. Now I am canning ; got over my jitters.
Great video thank you I'll try this now
I believe your `coldest winter`, waited till 2014 Ha-ha
@MsAnna4040 If using a pressure canner and (as you mentioned) not adding any grain or dairy products, you should be fine using your own recipe.
ALWAYS!
Thanks for the advice and instruction. I'll try my chili recipe which includes lots of veggies and beefs, and try to process them into jars. Should be fun!!
My All American canner is working just like it should. It is not like the Mirro or Presto canners. I have consulted my owners manual and it works exactly as it should. I have been canning with this model for over two years and its just fine thanks.
Do the beans become overly soft with the pressure canning? May be a silly question but I have seen people can raw beans and they come out soft. Thanks for the information!
Did cooking the pints for 90 minutes affect the texture adversely?
versatile product...goes w/ everything...nice!
Excellent help. Thanks you so much for making this video.
First let me say..I love your videos. I just have a question that I was hoping you could answer. When I make my chili and can it, it comes out of the jar fairly dry. It's almost like the beans (which are already fully cooked), have absorbed most of the liquid during the canning process. Any ideas about how I can correct this problem?
Thanks Noreen, you rock!! Lol. I will be canning chili for the first time on Sunday, missing some items I need still.
I love your videos they are very helpful for "newbies" like myself. I have a new Mirro 16 quart canner that I just received as a gift. I will be using it this weekend. TY again!
It's all good! There will always be some degree of transfer of the contents of the jar into the canner simply because you are pushing the air out of the jar. It is always more prevalent when you do chili or spaghetti sauce because it is red and you can actually see it. When you do other things it happens as well, you just dont' notice it as much. If your jars sealed you are fine. I always take off the bands and wash the jars with soap and water, lable and store.
@snaps81625 Not Noreen, but another canner: Actually, mixing of jar sizes is not recommended. In most recipes, pints are processed for 75 minutes, quarts for 90, so there is a difference in the canning process with different sized jars. I was kinda surprised to see Noreen doing this, but hey, her family is obviously still alive and none the worse for it. ; )
Why do so many people say not to can chilling with beans in it
I know this was posted a while ago, but its Chili season again! Thanks so much, this is the first video with beans already included I could find! I noticed air at the bottom of the jars when you pulled them out. Whenever I can things I notice the same thing and freak out! So, does the air settle? Do you do something to tap it down? It's obviously still yummy, I just worry about that and thought you might have a comment to help me(and possibly others) get over it!
The product will naturally settle as it cools. No big deal! It can be scary to think of, but as long as you do everything you were supposed to do and burp the chili before canning, you will have nothing to worry about! Enjoy!
There was water in the canner. You only need to put about 2 inches in the bottom. Not like the water bath canner where you cover the jars with water. If you use a pressure canner with no water, you will ruin it. Thanks for stopping by.
looks awesome, love pressure canning chili
Me too! Thanks for the comment!
Your such a down to earth person love your recipes. Where abouts are you located? I am in central Florida and things are getting scarce here. Canning everything I can.
I live in Eastern North Carolina. No problem getting supplies here. I do not can that much anymore. Have what I need should I need to start up again.
Lol - good to know! Thanks again for the awesome videos! Chili and apple butter are next on my list. Thanks again!
Thank you
I tried canning with beans (I used the canned beans from store) and they didnt get mushy. I thought they would but, didnt:)))
Thank you, that is exactly what I wanted to know.😊🙏
Now, there are beans in his recipe, correct? I checked his recipe out. Just wanted to confirm that you don't have to can the beans separately. Also wanted to ask why you rinse the kidney and black beans.
I'm brand new at this and getting ready to begin using my new pressure canner this week end. I thought I'd begin with chili. I'm beginning with a much cheaper canner made by Presto, though I look forward to owning the All American at some point.
And thank you so much! I learn tons from you!
Hi Noreen. I enjoy your channel every day. Do we have to worry about the thickness of soups, stews and chili, that maybe the pressure canning won't heat the middle of thick mixtures as much as it should or perhaps air will be trapped because it doesn't stir out like in a loose soup? I was told I should only use "approved" recipes (from Ball or Home Extension, etc) for this reason (and no pureed pumpkin, only chunks) -- and I wanted to can some of my own soup recipes. What about cooking our soups down, thereby "condensing" them and adding water when we open the jars? I'm thinking that is a no-no. Any thoughts?
You should research this topic. I only recommend using approved recipes if you are new to canning. I have been canning for over 20 years. I have been canning Ricks chili and spaghetti sauce for years with no problems. I don't make them thick. Pumpkin should never be canned in a pureed form. Density is a very important factor when pressure canning. Never can meatloaf for this reason. Always employ common sense and research before you execute.
Never attempt to condense in your home kitchen. This is a commercial process that cannot be safely achieved at home.
do you put any water in the canner? I didn't see or hear you say? I am a new canner. My apologies if you told. Watched it a few times and didn't see or hear that. Thank you.
I had this problem before and mine burned bc I didn't add enough water to the canner and the water evaporated before it was done cooking. Also, wipe down your jars with a fresh scrupulously clean dish rag and dry it before you put the kids and bands on. Don't give up, there's a learning curve but it's worth it to learn. :-)
Why would you not be comfortable with the enamel pot?
great video thank you.
You're awfully young to know how to do all this great cooking! I love your videos. what size is your pressure canner? I want to get one.
Freeze the extra in ice cube trays and put them in baggies and you can use a few when ever you want.
The weight is adjustable....Wow...Cheers Jeff
My wife has a great chili recipe, as well as a great sloppy joe recipe. We canned them both but for some reason, they both had the same off-putting taste. Almost bitter and the meat was dry with a weird texture. Not sure what went wrong. We’ve canned a lot of things and haven’t had that happen before.
Hi Noreen. Love your videos. I tried to can chili but they did not seal. When I ate the unsealed chili, the taste was very bland. I have watched many canning videos to see the finger tight tightening. I tried canning my chili in my old canner and my brand new presto canner. I followed all instructions to the letter. Can you suggest where I may be going wrong?
Sounds like you may have a couple issues here. You either over filled the jars or you treated the lids that are made today the way you used to by heating them in water. You should not be heating the lids that they make now. This will cause the jars to not seal. Additionally, you should be using a safety tested chili recipe for your canning. Not your favorite recipe. If the chili was bland, then I suggest adding more dry spices to suit your taste. You can add as many dried spices or herbs as you like, but keep in mind that they do intensify during the pressure canning process. Hope that helps.
Hey, it's James from Indonesia.. Thanks for sharing this video... Wondering how long this would last in room temperature?
If canned properly in a pressure canner it is shelf stable for two years
Hope i don't sound ignorant but is it ok to leave chili out to sit overnight?
Its not a problem to put them together as long as you process for the length of time required for the largest jar. I have no problems doing this. My canner is very large. You don't have to only do one size at a time, you just have to process for the length of time required for the largest container. No problem.
I see a lot of information stating that you can only use recipes in canning that were lab tested by USDA or extensions etc. The main reasons for this seem to be getting a proper PH level in water bath canning, and to be sure the contents are not too thick to interfere with proper through heating, as well as recommended times to process. For this process, it makes sense to me that you would want to know the ratio to acidic and non- acidic ingredients.
However-
It is to my understanding that pressure canning is used when there is not a high enough PH in a food to safely water bath can, so it need to be processed at a higher temperature than boiling- hence the pressure canner.
Wouldn't this mean that the PH is not really an issue any longer?
Also, shouldn't you be able to (as long as it is not a thick puree or starch added recipe) pressure can your recipe to the time of the ingredient with the longest recommended time for the jar size? (for example, a meat sauce or chili- providing its viscosity is not that of mud... should be able to safely be pressure canned at 75 min for pints or 90 min for QTs?)
I'd really like to be able to can some of my own recipes for things, and I feel like based on everything I've read it should be fine if it is pressure canned and is not highly viscous.
Thanks!
You should only can safety tested and approved recipes. Pressure canning does not negate the need for safety tested and approved recipes. I only advocate for using safety tested recipes and do not advocate rebel style canning.
Just a thought but you could slightly undercook the beans if you know you will be canning/freezing afterwards. I do this to things with potatoes and they never get mushy/mealy.
@angelovestea Not Noreen, but if I may: Since there's meat in this recipe, the safest thing to do is to pressure can it. Now, I know of several Grandmothers of friends who waterbathed EVERYTHING, but they had to do it for so long (hours), I'm sure their canned goods were mush. Anyway, anything with meat in it should be pressure canned as there are higher temps achieved during this process than with waterbath canning -- the better to kill the possible bugs (botulism).
I am surprised it only last 1 year or so. I want to make a food storage for 3 - 5 years so what do I have to do to make:
1. Fruits last 5 years or more? 2. Vegetables last 5 years or more? 3. beans/lentils/rice last 5 years or more? 4. Cooked soups/stews last 5 years or more. 5. Meats last 5 years or more? etc..........
I haven't experienced this, mine always comes out the way it went in. However, it can do that over time. I don't know an immediate remedy other than adding more liquid or tomato product to the beginning if you know it will be dry at the end, perhaps that would be a place to start.
Noreen, I am use to a dial guage and was wondering if that is the guage I see in the video?
I would like to try this but was wondering if I should leave the beans a little under cooked before placing in the jars. I was wondering if processing for 90 minutes in the canner might turn the beans to mush? Do you fully cook your beans before pressure canning? Thanks for sharing your knowledge and helping people learn how to do new things! :o)
Typically the correct answer is up to one year. However, it does not last that long in my house. We usually go through about 18 quarts in one year. That being said, as long as the jar passess all the "tests" such as appearance, good seal, smell and taste, you are good to go. As long as your seal is good and the food inside looks like it should, then you should be good to go. you should always exercise caution though as a matter of safety.