Chile Con Carne (Canning)

I personally have not canned this one yet, but expect to soon. I'm posting by request, this recipe is from the USDA Complete Guide To Home Canning & Preserving. Be sure to measure ingredients exactly, but extra salt (or less salt), pepper or chili powder will not adversely affect canning results. Prep time does not include soaking time for beans, cooking time does not include time to get up to pressure.

• Ready In: 2 hrs 15 mins
• Yields: 9 pints

Ingredients

• 3  cups dried pinto beans or 3  cups red kidney beans
• 5 1⁄2 cups water
• 5  teaspoons salt, divided
• 3  lbs ground beef
• 1 1⁄2 cups  chopped onions
• 1  cup  chopped bell pepper, of your choice (optional)
• 1  teaspoon black pepper
• 3 -6  teaspoons chili powder
• 2  quarts  canned crushed tomatoes or 2  quarts canned whole tomatoes

Directions

1. Wash beans thoroughly and place them in a 2 qt saucepan.
2. Add cold water to a level of 2 to 3 inches above the beans and soak 12 to 18 hours.
3. Drain and discard water.
4. Combine beans with 5-1/2 c of fresh water and 2 tsp salt and bring to a boil.
5. Reduce heat and simmer 30 minutes.
6. Drain and discard water.
7. Brown ground beef, chopped onions and optional peppers in a skillet.
8. Drain off fat and add 3 tsp salt, pepper, chili powder, tomatoes and drained cooked beans.
9. Simmer 5 minutes.
10. CAUTION: Do Not Thicken.
11. Fill jars, leaving 1" headspace.
12. Adjust lids and process in pressure canner.
13. Dial Gauge Pressure Canner:
14. 75 minutes.
15. 11 lb at 0-2,000 ft (altitude); 12 lb at 2,001-4,000 ft; 13 lb at 4,001-6,000; 14 lb at 6,001-8,000 ft.
16. Weight Gauge Pressure Canner:
17. 75 minutes.
18. 10 lb at 0-1,000 ft; 15 lb at above 1,000 ft.