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Layered, Canned Chili
July 28, 2009
11:24 am
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Pete
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Make as many quarts as you like, but in each quart jar you layer:

1/2 cup dry pinto beans or any bean you choose. (rinse well)
1 1/4 cups ground beef or steak cooked
1/2 cup chopped tomatoes
1/4 cup onion chopped
1/4 cup green chili
2 tablespoons plus 1 tsp tomato sauce
2 tablespoons chili powder
1 tsp salt
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
pinch of black pepper

Then fill with water to the fill line and process for 90 minutes at 11 pressure
or for whatever pressure you need for your altitude.

 


Note: I haven't tried this yet, but it looks so interesting that am posting it, for amusement if nothing else!   It may be a while before we open one of the jars to taste test it, what with this being the middle of summer and all.  Or not…

Additional note, after making it:  I browned about 5-1/2 pounds ground beef (a mixture of ground chuck and ground round)  and filled 7 quarts.

Anulos qui animum ostendunt omnes gestemus!

July 28, 2009
1:57 pm
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WV_Hills
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It does sound interesting — enough that I just might try it as an experiment.  If you do it first, let me know how it came out.

July 28, 2009
2:53 pm
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Pete
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This has become quite a project!  Maybe it will finally be done by day's end, but it is slow going so far, what with having to go pick the peppers, find the gloves to cut them up the chiles without ill effects, and all the little interruptions that come along. 

Most everything is now laid out to fil the jars, with the jars sterilizing and the beef cooking right now.  Took this opportunity to sit down a couple of minutes...

Anulos qui animum ostendunt omnes gestemus!

July 29, 2009
10:42 am
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CindyP
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How did this turn out?  I'm thinking of doing this today..........the canner is supposed to be here Fedex today, and they come around 11:30......less than an hour to go!!!!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 29, 2009
11:33 am
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Pete
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It looks wonderful!  But, it made a pretty good mess in the canner - escaping spices and burger fat.  Every jar sealed.  It is soooooo tempting to try it, but I will wait.  Not sure how patiently...

Anulos qui animum ostendunt omnes gestemus!

July 29, 2009
12:16 pm
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CindyP
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I have a roast I'm going to cut up into chunks for the meat and I was wondering if it can go in raw (raw meat is processed for 90 min) it would be the same processing time........just a thought.......any thoughts of your own on that?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 29, 2009
3:01 pm
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Pete
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I have never canned raw meat, but have several friends who swear by it.  I usually make chili using diced stew meat and plan to try it using this recipe eventually.  In the interest of making a correct comparison, I mostly stick to a recipe as written the first time through it.

A couple of observations about this one, now that the jars are cool enough for me to really handle them.  There is no garlic in the recipe.  I will add garlic next time.  Probably a clove or so per jar – a quarter tsp or so.  Can't imagine no garlic in chili, but will taste it first before finalizing that decision.

Also, the spices seem to be a bit gloppy on the top.  Next time I will scatter them a bit between the layers, still leaving them close to the top just not all dumped on the very top.  One jar especially seems to have a big lump of spices on the top.  But, the spices probably need to be near the top to settle and flavor everything else in the jar properly.

A caution from a friend who cans raw meat is that the liquid may need to be adjusted to account for the beef cooking within the jar.  I will defer that instruction to those with experience in that regard.  It seems to me that the volume within the jar would remain the same, just like with the water and the dry beans.  Yes, the beans themselves expand, but they contain more water from the jar which is still there, just inside the bean instead of outside the bean.

Let us know how it works for you, Cindy!  I'm going to try to let is sit for a week before opening.  Uh-huh…    Surprised

Anulos qui animum ostendunt omnes gestemus!

July 29, 2009
4:14 pm
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CindyP
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Ummmm, I think I will stick to cooking the meat until I know what I'm doing.....didn't think about the liquid the meat makes when PC.  I guess I can take the few extra minutes to cook it! Laugh  I'll take advice on your other suggestions, too.  What about cooking the spices into the meat?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 29, 2009
4:57 pm
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wvhomecanner
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CindyP said:

I have a roast I'm going to cut up into chunks for the meat and I was wondering if it can go in raw (raw meat is processed for 90 min) it would be the same processing time……..just a thought…….any thoughts of your own on that?


Yes it sure can go in raw. I always spray the inside of my jar with oil first though so the meat doesn't cook against dry glass (very hard to clean). Pints 75 minutes, quarts for 90 for all meats or meat mixtures (except seafood).

Dede

If common sense were truly common, wouldn't there be more evidence of it?

July 29, 2009
5:00 pm
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wvhomecanner
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Pete said:

 It seems to me that the volume within the jar would remain the same, just like with the water and the dry beans.  Yes, the beans themselves expand, but they contain more water from the jar which is still there, just inside the bean instead of outside the bean.


I have canned quite a bit of meat, and most of it raw pack and I have not seen this issue with "expansion". Actually in raw pack and adding no liquid, the meat shrinks a bit as the broth cooks out and fills in the nooks and crannies.

If common sense were truly common, wouldn't there be more evidence of it?

July 29, 2009
5:20 pm
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Pete
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That answers one of the other questions I had - about adding liquid to a jar of raw meat!  While not required, would it hurt anything to add liquid?

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July 29, 2009
5:33 pm
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wvhomecanner
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Pete said:

That answers one of the other questions I had – about adding liquid to a jar of raw meat!  While not required, would it hurt anything to add liquid?


No, won't hurt a thing. Some do, some don't. BBB says to add liquid, but I started out on canning meat by canning venison raw pack, nothing at all added and learned how great that came out in it's own broth. So that's often what I do - add nothing.

Same thing on the subject of adding seasoning to meat before canning. Some love to do that, others prefer just the meat's own flavors and the versatility of seasoning upon opening.

dede

If common sense were truly common, wouldn't there be more evidence of it?

July 30, 2009
6:44 am
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CindyP
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When I did the venison last year, I raw packed it and added no liquid.  Quite a few of the jars came out full....the liquid was up to the bottom of the rings.  So this is where I was concerned (after Pete brought it up), the meat would create more liquid on top of filling to the fill line with water, therefore being too much for the jar.  But then, the meat would shrink leaving more room for the meat broth to take up.

Maybe we're just thinking too much on it!  Laugh

I wasn't able to do these yesterday -- had company come over, so I'm doing them today!

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 30, 2009
8:28 am
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Pete
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Evidently the jars found their own fill line!  They are now all consistently filled with liquid 1-1/2 inches below the cap, while I filled them each with water to within 1 inch of the top.

Also, I forgot to mention earlier that I was surprised at the amount of air bubbles which floated to the top when I accidentally bumped one of the jars before capping.  It reminded me to give each of them a gentle shake, and give them a bit of time to let trapped air escape.  Yes, I should have used the plastic stick designed for the purpose to slide down the jar sides, but frankly, I didn't want my first use of the brand new utensil to be in that gooey mess!  Since this was a cold pack, I saw no urgency in getting them capped, so just gently rocked the jars and let them settle a bit.  A couple of times.

Anulos qui animum ostendunt omnes gestemus!

July 30, 2009
2:58 pm
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JeannieB
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Do you think that maybe soaking the beans overnite would help??  I have never canned anything with meat in it, but chilli and even spagetti sauce with meat sounds good.

Don't cry because it's over—smile because it happened!

July 30, 2009
3:10 pm
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Pete
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Not really, Jeanie.  I don't think it would alter the amount of water at all.  Just the operator trying to figure out where exactly that "fill with water to the fill line" is located!

Then again, who knows.  This is a whole new concept to me.  Haven't canned anything in 30 years or so, and never did do any meat or dried beans!

Anulos qui animum ostendunt omnes gestemus!

July 31, 2009
5:40 pm
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I made up 6 quarts.  Took it out of the canner a bit ago......I lost 2 quarts, jars breaking.  But it smells wonderful!!  We're having chili for supper tonight to test it out!

I had an issue with the pressure.....it got up to 15 lbs and I couldn't get it down.  This is my first canning with this canner -- 2nd time pressure canning in my life!! So I got jar breakage out of the way fast!!  The booklet says to turn the heat up relatively high, but it zoomed up to 15# quick!  So I'm going to turn it down to medium when I put the thing on the steam vent, so it doesn't go up so fast.  So I don't know if the breaking was too much pressure (and I did it for the entire 90 min) or what.  I checked the jars very well for stress cracks, etc.  Note when buying jars from yardsales:  check the jars out before you buy them!!  Out of the first box, I found 9 that were stress cracked on the bottoms...those will go in the pantry for storing things.  I don't think they were filled too full.......they were filled all the same.  I did use the raw meat in 3 of them, those are ok.  Unless I'm told wrong, I'm going with the too high of pressure reasoning for the jars breaking...........Yes

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 31, 2009
6:41 pm
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Pete
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Hardly an expert on the subject, but that would be my guess as well, Cindy.

I was pleasantly surprised at how easy the pressure was to keep sort of at 11 psi for the entire time using an electric stove.  It never went above 13 and only dropped below 10 once when I got distracted and simply wasn't paying attention.  (That one drop in pressure is why I gave it an extra 5 minutes beyond the 90 minutes.)

Something to consider for the future, because you simply cannot rule out bumping around of the jars within the cooker - have read that many who can place jars filled with water in to fill the canner to maximum to reduce movement within it during processing.  (wvcanner may have even told us about that a time or two here.)

In a way, it seems unnecessarily extravagant but I have committed to using only new jars for the time being, until I get very familiar with the new processes and refamiliar with the old ones.  Am thinking that this will relieve one level of anxiety for me, and eliminate one variable for the inevitable failures.  Later in the season, all those old jars will most assuredly be used!  By then, my confidence level should be up and I should be better able to judge whether the failure was mine or truly that of the jars.

Anulos qui animum ostendunt omnes gestemus!

July 31, 2009
7:21 pm
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CindyP
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Ok, we tasted this tonight..........it didn't have enough spices for our liking......we don't like it hot spicy either.  I'm going to continue with this concept, just experiment with the spices to make it to our liking.  Even though it's canned, I wonder if the flavor improve over time of it sitting (like chili the next day as leftovers taste so much better than day 1)?

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 31, 2009
8:28 pm
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Pete
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I'm trying to wait a week before trying it, for just that reason, Cindy.  I added some fresh cayenne in addition to what was listed.  We are accustomed to pretty spicy food.

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