Michigan State University Extension
Preserving Food Safely - 01600850
10/13/97
GUIDE 5:8 CHILE CON CARNE
3 cups dried pinto or red kidney beans 5-1/2 cups water 5 tsp salt (separated) 3 lbs ground beef 1-1/2 cups chopped onions 1 cup chopped peppers of your choice (optional) 1 tsp black pepper 3 to 6 tbsp chili powder 2 qts crushed or whole tomatoes
YIELD: 9 pints
PROCEDURE: 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 cups of fresh water, and 2 teaspoons salt. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard water. Brown ground beef, chopped onions, and peppers, if desired, in a skillet. Drain off fat and add 3 teaspoons salt, pepper, chili powder, tomatoes, and drained cooked beans. Simmer 5 minutes. CAUTION: DO NOT THICKEN. Fill jars, leaving 1-inch headspace. Adjust lids and process.
Recommended process time for CHILE CON CARNE in a dial-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of
Style Jar Process 0- 2,001- 4,001- 6,001- of Pack Size Time 2,000ft 4,000ft 6,000ft 8,000ft
Hot Pints 75 min 11 lb 12 lb 13 lb 14 lb
Recommended process time for CHILE CON CARNE in a weighted-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of
Style Jar Process 0- Above of Pack Size Time 1,000 ft 1,000 ft
Hot Pints 75 min 10 lb 15 lb