Chile Con Carne (Canning)

Recipe by bikerchick
READY IN: 2hrs 15mins
YIELD: 9 pints
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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