Wednesday, September 15, 2010

Vegetarian Chili…or Not! POST EDIT!

It was brought to my attention by a very expert canner that my method of self sealing or “Open Kettle Canning” is an outdated canning method.  The current modern recommendation for canned products containing tomatoes is to hot water bathe the jars for 45 minutes. I’d hate to steer any canners in the wrong direction and time saving shouldn’t be a substitute for health safety.  I’ve edited this post to include modern methods. 

The following  Q and A was taken from the Ball Canning site…

“Is it safe to pack fully cooked food into jars, adjust the caps and store it without additional heat processing?”

“The method of canning you described is referred to as the open kettle method. Open kettle canning is not a safe method to use. This method results in a high rate of food spoilage. Although the food is hot and may be fully cooked, it is difficult to reach and maintain the temperatures necessary to destroy spoilage microorganisms. If spoilage microorganisms are not destroyed, the food can spoil even though the cap is tightly closed.”

Go here to watch a tutorial on the Step by Step FreshPreserving of high Acid Foods!
We canned 28 quarts of chili (minus the meat) this weekend.  It’s such a hearty recipe that the chili doesn’t even need the meat.  It’s a super quick megasimple meal that we will enjoy all fall and winter. 

If you like meat in your chili, which we often do, just brown one pound of zesty hot sausage, regular sausage or ground beef and combine that when reheating with 2 quarts of chili.  

I’m having trouble getting recipes loaded to Tasty Kitchen so I’ll post it here for now.

6 Jars of V8 juice (46 ounces each)
6 Cans of hot chili beans
15 Roma tomatoes
5 Cups of corn
5 cups of onion
5 green peppers
5 hot banana peppers
3 jalapenos
4 garlic cloves
10 T. Chili powder
1 t. nutmeg
1t. cayenne pepper

1. Deseed, devein and chop all vegetables to desired consistency
2. Combine all ingredients in a large stock pot and bring to a boil
3. Reduce heat and simmer for 3-4 hours. Stir every 15-20 minutes.
4. Hot water bathe for 45 minutes.

****This recipe has some kick to it.  Adjust peppers and seasoning to your liking.

To Eat: Reheat on stove top or microwave. Add cooked meat if desired.  Top with sour cream, shredded cheese and Fritos!

1 comment:

  1. Did you seriously just post my secret chili recipe out here????