- 1). Use dried beans when you prepare your chili and only partially cook them, for 30 minutes instead of 2 hours. Fully cooking dried beans or using canned beans will cause them to become mushy during the canning process.
- 2). Cook the meat, beans, tomatoes and seasonings as called for by your recipe, but do not simmer until thickened. It will thicken during the canning process.
- 3). Pour chili into clean pint-sized jars. Leave 1 inch of headspace.
- 4). Put the lids and rings on the jars. Place the amount of water in the canner recommended by the manufacturer of the canner.
- 5). Place the jars on the rack in the canner. Set the temperature according to manufacturer's directions. Process the chili for 75 minutes.
- 6). Remove the cans from the canner with canning tongs. Allow to cool before storing.
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