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. |
http://laurawilliamsmusings.blogspot.com/2012/10/carnival-of-home-preserving-31-come.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+LauraWilliamsMusings+%28Laura+Williams%27+Musings%29
http://newlifeonahomestead.com/2012/10/mondays-homestead-barn-hop-82/
Oh yum! Paula, you are making me hungry and inspiring me at the same time!
ReplyDeleteThank you for sharing this at the Carnival of Home Preserving!
Thank you for posting this! I'm doing my first ever bean canning next week, pinto to make refried beans (without the refry), and your recipe for chili beans.
ReplyDeleteYou will LOVE having the beans ready to use at a minutes notice. We had ham and beans last night for supper and they were excellent. I made chili last weekend with the chili beans and my family loved them. This weekend I am making some Taco soup using the black beans I canned and next week I'm making some pork and beans.
DeleteHi! Thanks for this very informative post! I'm trying to save money and make things at home more often. I use beans so often in the colder months so this is an excellent thing to know! Can you tell me....according to your recipe, do your canned chili beans taste very similar to the cans you buy at the store? My family loves my chili and I would like to can my own beans to save money and have them healthier...
ReplyDeleteThanks so much!
Beth
We think they do, you can always adjust your spices. Just taste the sauce before you add it to your beans.
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