Enjoy the convenience of your own homemade canned chili straight from your pantry shelf! Canning chili is easy and it enables you to enjoy shelf-stable food that will keep for up to a year. Just grab a jar, heat it up, and enjoy! Be sure to also check out my tutorial on Canning Baked Beans!
I’ve been canning for many years, but the first several years only used the water-bath method. So that means I had mostly been making jams, relishes, chutneys, pickles, salsas and other high-acidic foods that are safe for water-bath canning. For most other things you need a pressure canner. Pressure canning enables you to safely preserve a ton of other foods, like this chili con carne. Unlike freezer meals that take up a lot of space in the freezer and generally only keep for up to 3 months, pressure canned meals can be stored on the shelf and keep for about a year. So forget the canned foods at the grocery stores that are full of preservatives, additives and fillers – can your own food! It not only tastes a heck of a lot better, it’s a heck of a lot better for you! You have full control over what goes in it – and what doesn’t. I’ve been pressure canning up a storm of foods lately – mostly soups, stews, and a variety of flavored beans, and I’ve gotta tell you, it’s so satisfying to walk into your pantry or basement and see shelves stacked with homemade canned goods that you know will be there when you need a quick and tasty meal! Not to mention they’re perfect for emergency preparedness and food storage should the need ever arise. Canning chili is easy and I’m going to show you how!
Canning Chili Recipe
Let’s get started! The beans: Soak them in water overnight so they’re covered by at least 4 inches of water. The next day, drain and rinse and boil in fresh water for 30 minutes. Drain and set aside until ready to use. Prepare the pressure canner: (Depending on which brand and model you use – follow the instructions for you pressure canner) Fill it with 4 inches of water, put the lid on (but do not put the weight on) and bring it to a boil while you’re finishing up the last steps of the chili-making process. Now on to the chili: Fry the beef in a little bit of oil until no pink remains. Add the onions and garlic and cook until soft and translucent, 5-7 minutes. Drain off as much fat as you can. (Too much oil will interfere with the canning process and prevent the jars from sealing properly.) Add the seasonings and cook for another minute. *Do not add any flour or cornstarch for thickening, it will interfere with the canning process.
Add all remaining ingredients. Bring it to a boil, reduce the heat and simmer for 5 minutes.
Ladle the chili into hot sterilized jars leaving 1 inch headspace. Using a funnel is best to avoid spillage. You can get this Ball Utensil Set which includes the funnel and jar lifter, both of which are musts. Then use a wet paper towel or cloth dipped in vinegar and run it along the rim of the jar to make sure there is no sauce or oil (which will prevent the lids from sealing). Tap the jars to remove any air bubbles (again, bubbles will interfere with the canning process and can cause the contents to leak out).
Place the lids on each jar and firmly (but not excessively so) screw on the rims. Follow the directions for your specific pressure cooker. I use and like the Presto 23-quart Pressure Canner. It’s good quality and big enough to hold quart- and gallon-sized jars and lots of pint-sized jars. You’ll need to process pint jars at 10 pounds for 75 minutes.
Keep the jars stored in a cool, dark place. They’ll keep for at least one year. Enjoy the convenience of wholesome, ready-made homemade food!
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