Canning your own Chili.

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jcheese
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2011/06/24 08:43:06 (permalink)

Canning your own Chili.

Does anyone here can their own delicious chili and have it turn out like fresh? Is it tricky making it safe?
#1

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    brisketboy
    Double Chili Cheeseburger
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    Re:Canning your own Chili. 2011/06/24 09:23:35 (permalink)
    I was wondering the same thing. I have a USDA how to guide but it is very vague about canning chili.
    #2
    RodBangkok
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    Re:Canning your own Chili. 2011/06/24 09:35:33 (permalink)
    See the section on canning meats:
     
    http://www.foodsaving.com...yRedMeats-Seafoods.pdf
     
    It's very important that you understand this section well, and use a pressure canner for these type products.  Normal canning can sometimes be used for meats, but for beginners its best to have a pressure canner.  Why?   The temperature of boiling water under pressure is higher, and thus insures a safe product if the times and pressures are followed.  Not sure why you'd want to use canning, as chili freezes very well.
    #3
    brisketboy
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    Re:Canning your own Chili. 2011/06/24 10:21:06 (permalink)
    See, you learn something every day. Freezing had never occured to me. How long would you say it would be good for?
    #4
    RodBangkok
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    Re:Canning your own Chili. 2011/06/24 11:32:48 (permalink)
    Well not really sure, depends on your freezer.  Self defrost types will shorten the life of product as they actually take your food almost to thaw stage for every defrost cycle.  Best long term would be a vacuum sealed bag, if you don't have vacuum, take a  zip lock seal it right up to the end with a drinking straw poking out, suck on the straw till all the air is out of the bag, depending on how good you can pull the air out the better seal you'll get.  Put this in your freezer in the back covered with other things, and if you open your freezer a lot keep it short.  Best is to use a vacuum sealer, and have a no auto defrost chest freezer that you only open say once a week or so.  I've had some items stored like this for months.  
    #5
    brisketboy
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    Re:Canning your own Chili. 2011/06/24 11:47:46 (permalink)
    Thanks so much. I do have a vacuum sealer and my freezer is not auto anything. I will surely give freezing a shot, not that chili lasts very long at my house anyway.
    #6
    jcheese
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    Re:Canning your own Chili. 2011/06/24 11:47:51 (permalink)
    Freezing has its limitations.
    #7
    chewingthefat
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    Re:Canning your own Chili. 2011/06/25 13:14:26 (permalink)
    Can the sauce sans the meat, cook the meat add the pre canned sauce as desired.
    #8
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