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Layered, Canned Chili
August 7, 2009
3:57 pm
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Pete
WV
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Finally tried this for lunch today.  The flavor was fine, but a little too soupy for my taste.  So, I added some rice and it was fine.  So, the next time I'll just add about half as much water and it should be about right!  Or so goes the theory…   Cool

Anulos qui animum ostendunt omnes gestemus!

August 7, 2009
6:18 pm
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wvhomecanner
North Central WV
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Ahhh so we aren't the only ones who like chili with rice :)

We like it with rice in the bottom of the bowl, and topped with diced raw onion

and shredded sharp cheddar. And Fritos now and then.

I've not tried any of the layered chili recipes because I usually make a big batch of chili and what we don't eat after a couple of days gets canned. But several people I know have tweaked the layered chili and really like the way it's put together.

Dede

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

January 18, 2011
6:44 pm
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CindyP
Hart, MI
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Update:

The longer this sits after it's canned, the more liquid the beans soak
up.  The last jar I opened, there was no liquid.  And the flavors had
melded more.  The only thing I suggest is to put the spices you would
normally cook your chili with, not what is listed.  Compare the
amount of listed spices are per jar and go from there of what you'd like
in yours.

I like the simplicity of the process and eating the chili, I just had to doctor it up before we ate it.

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

January 18, 2011
7:38 pm
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Ross
Bel Air Maryland
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This is an interesting approach. I think that an over night soak on the beans and a combining of all the ingredients in a large kettle and then ladling them into the jars would give better consistancy from one jar to the next.

January 18, 2011
7:50 pm
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CindyP
Hart, MI
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The jars were quite consistent….they had the exact same amounts in each one.  The ingredients are per jar.  I think I would also fill the jar with a tomato juice instead of water…that could have been a lot of the difference of what I”m used to.

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

January 18, 2011
9:04 pm
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Pete
WV
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That was one of the things that intrigued me so about this recipe in the first place – you knew that exactly the same amount of each ingredient was in every jar.  No jars with more meat while another one had mostly beans.  It just can't happen!

Haven't tried a second batch of this yet.  Not sure what we are waiting on!  It certainly was good enough to do again.  But, am thinking that using tomato or veggie juice would be a great idea, or at least use half instead of all water.

Anulos qui animum ostendunt omnes gestemus!

January 18, 2011
10:02 pm
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Ross
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In truth you are making several individual batches of chili as nearly the same as you can.

January 19, 2011
8:33 am
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Pete
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Exactly, but without getting an extra pan dirty!  You also get to completely control how many jars you make at a time.

Obviously, this method isn't going to appeal to everyone.  (Natch – nothing ever does!)  And knowing how to do this isn't going to keep me from making a big pot of chili either.  But, it's a painless way to have some wholesome chili on the shelf for those days when we get hungry for chili way too late in the day to make it.

Anulos qui animum ostendunt omnes gestemus!

January 19, 2011
10:23 am
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Salamander
Charleston, WV
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I have never canned before and was thinking of trying this but I have some questions. 

Can I add raw peppers or should I cook them?

I want to change around some of the spices, are there some that have to be there and some that I should not add?

After canning them if it all rises to the top or is too low in the jar should they not be used???

 

I really need to get a canning book.

The person who upsets you the most is your best teacher, because they bring you face to face with who you are.

January 19, 2011
10:31 am
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Ross
Bel Air Maryland
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Hi Salamander, yes you need a canning book. The Ball Blue Book will be the best 8 dollars you have spent in a long time. Canned food often settles to the bottom of the jar or rises to the top and it only looks     un-appealling. Pea soup is famous for this and when the jars are cool I just shake the devil out of them and mix every thing up again.

You may of course adjust the spices as you please and if the meat and beans are uncooked everything else may also be raw.

January 19, 2011
10:48 am
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Pete
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Salamander – Most of what goes in this particular recipe is raw stuff going into the jars.  After 90 minutes in the pc, it is all well cooked.  So, the peppers go in raw.  Well, so does everything else except the meat, and Cindy has successfully experimented with using raw meat.

Figure you could use canned green chiles, since we don't have them in the garden right now.  Maybe we could just buy a few jalapenos to use?  I also have some dried ones that could be rehydrated and used.

You can safely change the spices to whatever you like.  I like it just the way it is, but Cindy has changed hers to a combination that tastes better to her.  It's all good!

Just remember that this is a low acid food (in spite of the tomatoes) so MUST be PC'd!!

Maybe we could have a neighborhood chili canning extravaganza out in the garden next summer after the chiles start producing or even when the weather breaks in the spring?  I'm looking for an excuse to try canning in the yard with the gas camp stove!    yes

Anulos qui animum ostendunt omnes gestemus!

January 19, 2011
11:21 am
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Ross
Bel Air Maryland
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Pete, I will bet that a turkey fryer burner would make a fine place for a big canner.

January 19, 2011
3:46 pm
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Paws_Bakery
Southern Ontario
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Ross,

A turkey cooker is a great place to can, we've been doing it for years.  Last year we picked up a double burner camp stove and it's wonderful because it sits up higher and works great!!!

January 19, 2011
5:47 pm
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Pete
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Don't remember where I read it, but “they” said NOT to use those turkey deep fry burners for anything that was not deep fried.  If I remember correctly, it was because the flame could not be regulated low enough for safe use??

Anyone else read this?  May even have been on the box when we were looking at one with canning in mind?

Whew!!  Absolutely cannot remember where that came from, but it stuck!

(Perhaps this part of the discussion should be taken over to the general canning questions area?)

Anulos qui animum ostendunt omnes gestemus!

January 19, 2011
6:02 pm
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Paws_Bakery
Southern Ontario
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Pete,

If you tell me how to find that I will go…LOL.

The turkey cooker we have can be regulated from very low heat to very high.  A lot of people use them for this so it's not new. 

It is a HeatMac and says it's a multi purpose cooker.  But it came with everything to deep fry a turkey.

Also the camp stoves can be used safely since you can regulate the heat very easily on them.

January 19, 2011
6:05 pm
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Pete
WV
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Oh, sure we have used the camp stove for all sorts of things, in all sorts of funky places!  (Cooking spaghetti in the garage during a power outage being only one of those!)  I just can't seem to access the specific memory about those fryers right now!    grrrrrrrrr…   hissy-fit

Anulos qui animum ostendunt omnes gestemus!

January 19, 2011
7:30 pm
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Ross
Bel Air Maryland
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Simple enough to change the size of the orifice to change the BTU rating of the burner.

January 20, 2011
10:52 am
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Paws_Bakery
Southern Ontario
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Pete,

There are so many of them I'm sure you'll find one that you can use.  I picked mine up on sale after Thanksgiving when they were trying to get rid of them.

Cheryl  pawprint

January 20, 2011
11:24 am
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Pete
WV
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Cheryl – we don't even want one!  We have plenty of cooking surfaces, both fixed and portable now that storage of them all is a serious issue.  But, they all seem to be used every year, as power outages are a regular occurance all year around.

Oh, and I finally opened that last quart jar of this layered chili last night.  It was great, but still soupier than I like in chili.  But, it's a great something to have on the shelf.

Anulos qui animum ostendunt omnes gestemus!

January 20, 2011
11:52 am
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Paws_Bakery
Southern Ontario
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Hi Pete,

I had thought about using this chili recipe… but I do like mine thicker too.  I just might have to try adding some clear jel and see if that helps.  I also have another thickener that I can try. I got it free from the site that was posted from National Starch.

I think storage is an issue in a lot of homes. 

Cheryl   pawprint

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