Bulk Canning Chili Base with Beans - No Meat, Big Flavor!

Описание: Bulk Canning Chili Base with Beans - No Meat, Big Flavor!



We’re bulk canning a hearty chili base with beans—perfect for quick, comforting meals this winter! This no-meat version uses home-cooked beans, fresh tomatoes from the Amish, and pantry staples to create a flavorful foundation for chili, taco soup, or casseroles. I adjusted the bean measurement for better jar filling and added tomato juice for liquid balance. Join me step-by-step for this frugal and flavorful pantry project! #CanningChili #BulkCanning #FrugalLiving


The recipe I followed had the dry beans, measurement incorrectly. I have adjusted the recipe below. I also added more liquid to fill 10 quart jars I used tomato juice for extra liquid needed. . Ladle the bean tomato mixture to 1/2 jar, not 2/3 jar, back fill with liquid.


Bulk Canning Chili Base with Beans - No Meat Recipe:


3.5 cups dry beans ( kidney or pinto) sort, rinse and quick soak one hour. Drain, add fresh water, bring to a low boil, reduce heat to simmer, 30 minutes.


1.5 cups chopped onion

1 cup chopped bell pepper

2 quarts crushed or whole tomatoes

Tomato Juice added if needed for more liquid to reach headspace.

3-6 T. Chili Pepper Powder ( I used 3 tablespoons)

1 teaspoon black pepper

5 teaspoons canning salt


Once beans are cooked aldente, add the drained beans to a extra large stainless steel pot. Don't use corrosive pots like aluminum. Add onions, peppers, seasonings and tomatoes.  Heat to simmer. Remove from heat. Taste and adjust seasoning and liquid if needed. Ladle into hot jars, with slotted spoon, the beans and tomatoes, about half the jar. Back fill with liquid, to one inch head space. Debubble, check headspace and wipe rims with 5 % vinegar. Apply lids to finger tight. Place in preheated pressure canner. Apply lids.


Vent 10 minutes. Apply weight. Wait for the jiggle of weight. Process pints 75 minutes and quarts 90 minutes. Use the correct pressure weight for your altitude.


Once processing is complete, DO NOT remove weight. Allow to come off pressure naturally. When button is down. Loosen lid and set it slightly off center of canner. This allows steam to escape. Wait five minutes before removing jars from canner. Place on towel, and do not disturb for 12-24 hours. Once jars are completely cooled, remove bands, check for seals, wash jars in warm but not hot soapy water and rinse. Once jars are dry, label and store in pantry. Enjoy the fruit of your labor this winter!