Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: 7mmfan on February 28, 2023, 08:06:47 PM
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Anyone here do home canned chili? It's one of my favorite meals. I used to make big batches and freeze it but I'm trying to be less dependent on the freezer. Anyone have a good home canned venison chili, preferably with steak chunks in it?
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I can a ton of chili but have no recipe. I just add all the usual ingredients until its acceptable. One thing is if you are going to use beans make sure to use dry beans and only cook them half way since the canning process will finish cooking them.
I had canned jambalaya for dinner tonight. That’s another easy canning project.
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The dry beans are a good tip I've picked up in my research. I have my normal chili recipe down to a science, guess I'm curious what I need to do differently than just sub in dry beans. Any key aspects I need to consider?
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I've never canned chili, but we do can a lot of stew. Only thing we really change is just cook everything less. We brown the meat chunks thoroughly, make sure there's enough gravy, then add the veggies and just get everything hot (without really cooking it) before putting it in jars. Turns out really good. Maybe the same principles apply to chili. Now I want to try it!
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Following this one. If using dry/ undercooked beans, I assume you start out with a little more liquid than usual?
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Following this one. If using dry/ undercooked beans, I assume you start out with a little more liquid than usual?
I cook them separately until they are halfway done. I drain and add them hot into the chili batch right before they go in the canner. Same with 10 bean soup. If you fully cook them, you will end up with a mushy consistency when done.
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I don't put beans in chili so I just make it and can it - Elk and deer hearts always get cubed, browned and thrown in the chili pot.
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Guess I need to just give it a shot. Sounds like brown the meat, and used undercooked dry beans in place of my canned beans and then follow the time/pressure indicated in the book.
