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Canning meat sauce / chili tips

post #1 of 3
Thread Starter 

Hi Just wondering if anyone has any tips on canning chili. Dh mxed up a batch of his chili, and is now in the process of trying to figure out how to pressure can it.

 

How much water?

How much pressure and for how long?

 

Is it true that you should only use a specific canning recipe?

post #2 of 3

Hello! Ive done just  a bit of pressure canning but I love it. Do you have the manual for your canner? It will tell you how much water to use depending on the size of you canner. If you dont have it you may be able to find it on the internet. As far as recipes, I think thats still up for debate. I personally (and I just started) have only used specifically for canning recipes. I found a facebook page ran by a certified master peserver and she has all sorts of recipes. The page is sbcanning. She has a web page too. All that said I think the most imoprtant part is that the headspace in the jar is correct, and that you use the proper amount of pressure for the proper amount of time. Good Luck I hope you find the answers you need. 

post #3 of 3
Thread Starter 
Thankyou!!! I think we have figured it out. Just had to wait until the kids were in bed to concentrate on it. I will look at the fb page also.
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