In my recipe I used quart jars, since I have a large family that I am feeding so most of my meals are done in quart jars.
This recipe calls for a pressure canner as well, so make sure you have all your pressure canner gear.
Chili Beans: ***Ingredients listed below are per each jar!!
- 2 cups pinto beans per jar, that have been soaked overnight (this should fill your jar a little over halfway)
- 1tbs garlic powder ( I like a lot of garlic)
- 1-2tbs chili powder
- 1tsp cumin
- 1/2 tsp cayenne (if you don't like it spicy just add a dash)
- Boiling water
- 1/2 cup thick tomato sauce, I used my tomato powder and made my tomato sauce that way.
- Take your hot sterilized jars and fill them with your beans
- Add all your seasonings and tomato sauce
- Then Fill jars with boiling water leaving 1inch headspace.
- Remove air bubbles with a non metallic spatula.
- Clean rims with a wet cloth.
- Adjust rings and lids.
Prepare your pressure canner and can at 10lbs pressure for 90 min.
I like at just above sea level so remember to adjust your pressure per your own elevation.
Let rest for at least 3-6 hours and make sure all have properly sealed, then store
Enjoy y'all!!!
Thanks-great to have these "shelf-ready"~ sharing on Facebook!
ReplyDeleteYou are very welcome!!! :)
ReplyDelete