Saturday, August 8, 2015

Canning Chili Today for a Chilly Tomorrow

Kelli Peet taught us how to use a pressure canner today as we "put-by" several pints of scrumptious chili using venison harvested by Kelli's husband and fresh veggies from Ridgway Family Farm. Using a pressure canner is absolutely necessary for canning low acid foods including meat, beans, and most vegetables. We tripled the recipe from using the following:
*only 6 cups dried pinto beans - soaked over night then boiled 30 minutes in 11 cups of water.
PLUS *3# red onions plus *2# green and red peppers chopped and browned in a skillet with 3 Tbsp olive oil. After they were browned we added *10 pounds of Ron's ground venison and continued to brown it with the peppers and onions.
Using rubber gloves for handling the chili powder, we added *1 Tbsp black pepper, *1/2 cup chili powder, *4 Tbsp paprika, *1/3 cup ground cumin, and 2 Tbsp chopped fresh oregano.
Instead of using canned tomatoes, we used *10# fresh tomatoes that we chopped after peeling by dunking in boiling water to loosen the skins. And we added*1/3 cup apple cider vinegar instead of lemon or lime juice.
 We set our clean, chip-free jars on a towel to fill.
 Kelli's 1-cup measure ladle with pour spout made filling the jars easy.
 She also had a canners' measuring stick so we could leave exactly 1 inch of head space in each jar.
 Then we stacked the jars in the preheated canners...
secured the lids, brought them up to temperature, and let them steam for 70 minutes while we ate lunch.
Once they cooled enough to open safely, we used jar grabbers to unload the canners and set our jars to cool and seal. Summertime stored in a jar! Thank-you Kelli!

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