The recipe I used was:
Soak overnight 2 #s of pinto or kidney beans. Drain liquid. Add 2 qts tomato juice 1 cup chopped onions, 6 TBSP chili powder, 2 TBSP salt, 1/4 tsp blk pepper and 1 pint of tomatoes. Boil 5 minutes, pack into hot jars leaving 2 inches head space. Add liquid to leave 1/2 inch final head space. Process 10 #; 75 minutes pints, 90 minutes quarts.
You can use a variety of beans which I did and I used a little more tomatoes and tomato juice than what was called for. The spices I used were: chili powder, cumin, salt (half of what the recipe called for), black pepper, onion powder, and I used dehydrated onions that I had dehydrated last winter. You can adjust the spices to suit your taste BUT NEVER adjust the processing time.
I got 20 qts and 1 pt of chili beans and can't wait to make some chili. All I have to do when I get ready to make chili is to brown 1 # of hamburger or ground turkey, add some chopped onion and green pepper, add 1 qt of chili beans and 1 qt of crushed tomatoes or tomato juice. Simmer for 15 minutes and sit back and enjoy. I serve grated cheese, chopped onions and crackers on the side. Yum, Yum.
|Jars ready for the liquid. I love my huge strainer spoon.|
|Liquid added, removing the air bubbles.|
|Making sure I have the 1" head space. See the old gravy spoon, I use it to remove liquid if I have to much. It is perfectly shaped to use for this.|