My GF's family has canned many forms of meats, soups and veggies via water bath canning. We recently made a double batch of chili, and the question came up as to how long to let the jars soak in the boiling water. The web only offered a strick no no, stating botulism, the plague and a pox upon the earth will ensue if this method is used. They recommed pressure canning (do not have that hardware). I'm curious to know if others have canned soups/chili/stews this way or just used storage containers to freeze them up. a few other facts, and feel free to ask questions:
- the chili contained browned ground beef, browned ground pork and leftover brisket flat, cubed. The green pepper, onions, jalapeno's and garlic were all sweated before adding to the mix.
- the chili was brought to a boil, then reduced to a simmer and removed from the heat after 20-30 minutes (both batches) at over 200 F
- the quart jars were washed in a dishwasher to be sanitzed better than hand washing.
- jars were in a boiling water bath in the canner on the stove for 50min per load (3 jars per) and all lids sealed proper. Six quarts were created.
Full disclosure: I've never canned meat/chili/soup/stew. To me, i feel we cooked this dish twice already, and it will be brought up to hot once more when it is cooked. I expect a shelf life (on the outside) will be about 6 months.
Comments? opinions? general observations? hints and tips?
thank you in advance for your wisdom and advice!
CD
- the chili contained browned ground beef, browned ground pork and leftover brisket flat, cubed. The green pepper, onions, jalapeno's and garlic were all sweated before adding to the mix.
- the chili was brought to a boil, then reduced to a simmer and removed from the heat after 20-30 minutes (both batches) at over 200 F
- the quart jars were washed in a dishwasher to be sanitzed better than hand washing.
- jars were in a boiling water bath in the canner on the stove for 50min per load (3 jars per) and all lids sealed proper. Six quarts were created.
Full disclosure: I've never canned meat/chili/soup/stew. To me, i feel we cooked this dish twice already, and it will be brought up to hot once more when it is cooked. I expect a shelf life (on the outside) will be about 6 months.
Comments? opinions? general observations? hints and tips?
thank you in advance for your wisdom and advice!
CD
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