Chili con Carne.
This updated USDA classic is a tried-and-true one-dish dinner that is wonderful to store in your pantry.
nine pressure canners one-pint jars
Over 512 cups of water, combine 3 cups of dry pinto beans or dried red kidney beans.
5 salt-teaspoons
3 pounds of beef, ground
3 chopped medium onions
1 big, diced green bell pepper (about 1 cup)
15–18 medium tomatoes, or roughly 5 pounds, in 2 quarts of whole or crushed tomatoes
Chili powder, 3 teaspoons
freshly ground black pepper, 1 teaspoon
- Fill a 2-quart pot with the beans. Add a layer of cold water about 2-3 inches over the beans, then soak them for 12 to 18 hours. Remove the water and discard it.
- Combine the beans with the 2 tablespoons of salt and the fresh water. up to a boil. For 30 minutes, simmer over a lower heat. Remove the water and discard it.
- In a pan, brown the meat, onions, and bell pepper. Remove the oil, then add the tomatoes, remaining salt, chili powder, pepper, and cooked beans that have been drained.
4 minutes of simmering. Make seasoning adjustments. - Fill the jars, allowing a headspace of 1 inch. Change the lids.
- Process for 75 minutes in a pressure canner. Use 11 pounds of pressure when processing in a dial gauge canner. Process at 10 pounds of pressure if you’re using a weighted gauge canner. If required, make altitude adjustments (page 40).
RETURN: 9 PINTS (EIGHTEEN 1-CUP SERVINGS)
CALORIES PER SERVING
Vegetable Beef Stew
It would be difficult to make this traditional beef stew recipe from the Ball Blue Book better! It is wonderful and incredibly simple.
seven pressure canners quart-sized jars
2 tablespoons vegetable oil and 4 pounds of cubed stew beef
16 small carrots that have been washed and cut
Twelve small potatoes, peeled and cubed; five celery stalks; three medium onions; and one teaspoon dried thyme
Salt, 1/2 teaspoon
Freshly ground black pepper
- Brown the meat in the oil in a big pot.
- Include the spices and veggies.
- Pour into hot, clean jars, allowing 1 inch of headspace, then cover with boiling water.
- Process in a pressure canner at 10 pounds of pressure for 75 minutes.
If required, make altitude adjustments (page 40).
7 QUARTS OF YIELD (TWENTY-EIGHT 1-CUP SERVINGS)
CALORIES PER SERVING
Spicy Asparagus
Hot asparagus
These tart asparagus pieces go well with your favorite green salad or wrapped in a crêpe.
- 14 boiling-water bath canners quart-sized jars
- 28 pounds of asparagus that has been cleaned, trimmed, and cut into 1-quart jar-sized pieces
- White wine vinegar in 3 quarts
- 1 gallon of water
- per quart, 2 teaspoons of sugar
- Olive oil, 1/4 cup
- 1/4 teaspoon celery seed, 1/2 teaspoon salt
- freshly ground black pepper, 1/4 teaspoon
- 1/4 tsp. dried tarragon
- 1/8 tsp. dry thyme
Peel off the stem end of mature, fibrous asparagus to make them softer.
- Boil 4 pounds of asparagus at a time in the water for about 5 minutes, then drain.
- Bring to a boil the vinegar, water, and sugar.
- Add the oil and herbs to the hot, clean jars.
- Distribute the asparagus evenly among the jars, then fill each with the hot vinegar mixture, allowing 1 inch of headspace. Adjust the lids and clean off any remaining oil from the rim.
- Process for 30 minutes in a boiling water bath canner. If required, make altitude adjustments (page 40).
YIELD: 14 QUARTS (1,012 1-1/2-CUP SERVINGS).
CALORIES PER SERVING
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