A pressure canner is used for canning chili soup.
It is necessary to use a pressure canner to can chili soup to prevent spoilage because of the acidity of the tomatoes and the meat in the chili. All pressure canners work differently so you will need to refer to the instructions that came with your canner for the correct processing temperature, the amount of water to add and proper procedures for venting and sealing. Does this Spark an idea?
Instructions
1. Use dried beans when you prepare your chili and only partially cook them, for 30 minutes instead of 2 hours. Fully cooking dried beans or using canned beans will cause them to become mushy during the canning process.
2. Cook the meat, beans, tomatoes and seasonings as called for by your recipe, but do not simmer until thickened. It will thicken during the canning process.
3. Pour chili into clean pint-sized jars. Leave 1 inch of headspace.
4. Put the lids and rings on the jars. Place the amount of water in the canner recommended by the manufacturer of the canner.
5. Place the jars on the rack in the canner. Set the temperature according to manufacturer's directions. Process the chili for 75 minutes.
6. Remove the cans from the canner with canning tongs. Allow to cool before storing.
Tags: amount water, canning process, chili soup, dried beans, during canning, during canning process, pressure canner