Canning chili again today.

[Dubious_Beans]

Canning a batch of chicken chili today.

The wife brought home 4 whole chickens which we roasted yesterday and stripped the meat off the bones.
We ended up with just over 9 lbs of cooked chicken meat, and the carcasses & bones got cooked down for soup stock.

This batch of chili = Chicken, cannellini beans, bacon, tomatoes, onions, garlic, serrano peppers, and whatever blend of spices the wife puts in it this time.

We just loves that home made chili, and are trying to get a good stash of it put away in the pantry.

[problemchild]

Can you post the cooking times and specifics I would like to make it.

We made Sweet N Sour chicken from our canned chicken and it was darned good.

Canning a batch of chicken chili today.

The wife brought home 4 whole chickens which we roasted yesterday and stripped the meat off the bones.
We ended up with just over 9 lbs of cooked chicken meat, and the carcasses & bones got cooked down for soup stock.

This batch of chili = Chicken, cannellini beans, bacon, tomatoes, onions, garlic, serrano peppers, and whatever blend of spices the wife puts in it this time.

We just loves that home made chili, and are trying to get a good stash of it put away in the pantry.

[dirtyJ]

You know, I've never thought about canning or jarring(HAH) chili. I make a huge pot of it every month for a family get together, and sometimes there's up to a gallon left over. Usually just freeze it and dump it in next month, but keeping some around for a year or two sounds pretty cool.

[Dubious_Beans]

Can you post the cooking times and specifics I would like to make it.

We made Sweet N Sour chicken from our canned chicken and it was darned good.

Yeah, I'll try and get the full recipe from the wife.
First batch of 16 pints is cooling now and the second batch of 16 just went in to the canner.

Looks like there's about 7 pints left over that we won't can. We'll just eat it in the next few days and give my mom a jar or 2.

So about 39 pints total.

The Sweet N Sour sounds good. We've used a few of our jars of chicken in pasta, but that's about it so far.

[Dubious_Beans]

You know, I've never thought about canning or jarring(HAH) chili. I make a huge pot of it every month for a family get together, and sometimes there's up to a gallon left over. Usually just freeze it and dump it in next month, but keeping some around for a year or two sounds pretty cool.

Canning chili is a great to have it "ready to go" whenever you want it.
I love going to the pantry and grabbing a pint of homemade whenever I want it.
Maybe I'll have a chili burger for dinner tonight.

[jyo]

I believe in making large amounts of chili, spaghetti sauce (with meat and spicy sausage), etc, but only enough for about a weeks eating and freezing the rest to be cosumed within the month. I've never been into canning, but I can see the usefullness of doing so.
Chili dogs (grilled, not steamed) on split "everything" bagels (toasted) wilh sharp cheddar cheese and onions---yum!
Chili over spaghetti with sharp cheddar and diced onions---yeah!
I guess I know what I'm making for dinner tonight...

[NotEnufGarage]

I've done some canning of pickled veggies (green beans, asparagus, pickles), but never any meats or main dishes.

OP - do you use a pressure cooker / pressure canner or just a water bath?

How long and at what pressure?

I'd love to see some start (raw ingredients) to finish (completed canned product) recipes for those of us who've never done this.

I've got about 8 dozen wide mouth quart jars I need to fill up. Can we start up a thread with start to finish recipes?

[Dutch3]

Any meat recipe is going to be pressure canned. I'd like to see some recipes as well.

[Dubious_Beans]

Just shut the fire off under the second load. It spent 75 minutes (pint jars) @ 12PSI.
Now it'll take most of an hour before it cools enough to open the canner.

The first load of 16 all appear to have sealed fine and all the contents stayed in the jars and none spewed out.

So far so good.

[NotEnufGarage]

Any meat recipe is going to be pressure canned. I'd like to see some recipes as well.

I started a thread for recipes. Maybe the mod will make it a sticky and we can build up a nice CalGun Canning Cookbook.

[C.Bronson]

Santa Rosa you say? Chilli you say? I love chilli!

[Squid]

Reminds me of time I attended "Chili Cook Off" at some engineering supply company.

All the employees had made heroic amounts of chili, about 10X too much, easy, and it was pretty posh outfit so all sorts of top quality stuff.

I was able to 'think fast' and pop out to supermarket for plastic storage bags and returned and made the rounds dropping a few compliments. Soon a musta had over 200lbs of chili in bags in cardboard boxes and pulled out of the lot with Buick's tail scrapping like an old school low rider.

Chili keeps real good in freeze and it was house full of college kids. Epic score.

[Dubious_Beans]

All done canning for today!
32 pints of chili successfully canned, all sealed with no blowouts or spewing.
Plus 7 additional pints "uncanned" for consumption in the next few days.

While the chili was doing it's thing I managed to get a couple hours work done on my chicken coop so it felt like a very productive day.

Will try and get the chile recipe posted in the next day or so...

[WallyGeorge]

Can you post the cooking times and specifics I would like to make it.

We made Sweet N Sour chicken from our canned chicken and it was darned good.

Please o please post the Sweet n Sour chicken recipe, sounds awesome!

[Dubious_Beans]

OK, this is an awkward recipe to post because the amount of beans is rather vague. We keep a lot of beans in big jars and just dump out what we need so the beans didn't get measured to start with.
We prefer the texture of the white kidney beans (cannellini) over red kidney beans so we use them a lot in chili.

For this batch an unknown amount of beans (some beans) was soaked overnight then simmered for a couple of hours until just done. After being cooked & drained there was aprox 9 quarts of cooked beans.
To the drained beans add:

8.75 lbs roasted, chopped chicken meat. ( 4 whole roasted, deboned chickens)
14 cups Chicken stock (made from the bones & carcasses of the roasted chickens)
2 pounds Bacon, chopped, browned, and drained of grease
10 cloves Garlic, crushed
3 large Sweet onion, chopped
6 x 14.5 oz Canned tomatoes, chopped with their juice
3 x 15 oz Canned tomato sauce
15 large Serrano peppers, seeded and diced fine
6 T Chili powder (our custom blend)
Salt & Pepper to taste
2 T Cumin, ground
There may have been additional liquid or random ingredients added along the way. The chili came out very good as always but keeping notes & documentation was not a priority. We sometimes just add stuff until it "looks and tastes good" without measuring much.

Mix all ingredients in a BIG pot and heat until it just comes to a boil.
Fill pre-heated pint jars leaving 1" of headspace and process for 75 minutes @ 12PSI (for our altitude)

Total time in the 921 canner =

10 minutes to purge out the air (weight off)
6-7 minutes to get to 12PSI
75 minutes to can
48 minutes to cool down to "Zero Pressure"


We ended up with 39 pints of chili but only canned 32 pints. We'll eat the rest "fresh" over the next few days.