Canning Chile Con Carne

Michigan State University Extension
Preserving Food Safely - 01600850
10/13/97

Canning Chile Con Carne


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           


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