Safe Canning: Chili Con Carne With Beans

[@pbar8439]

I think you should continue with canning videos. The craziness in our world and food shortages have driven many newbies into the canning world. There are a lot of unsafe You Tube videos out there and people such as yourself are needed to show the proper and safe way to can. Thank You

[@DebbiesBackPorch]

I agree that there are too many unsafe canning videos on youtube. If I can anything else I will film it. My channel is mostly just me filming things I would be doing anyway. If I am able to get some apples this year, I may do some jelly and apple butter. My garden is just about finished for this year

[@Nansatrojan2010]

Brand new canner here, started about 2 mos. ago. I have watched A LOT of different canning videos. This was one of the best ones! Thank you for walking the viewer through the process and sharing so much safety and recipe knowledge!

[@DebbiesBackPorch]

Glad it was helpful!

[@barbarathomas3633]

Thank you for the canning videos. I love these one jar meal ideas-great for us seniors. I would love to see more of these. I greatly appreciate your attention to detail and safety. THANK YOU!!

[@DebbiesBackPorch]

You are so welcome! I had thought I was done with canning videos this year, but since I have been getting requests for more, I will consider it.

[@carolynmosley]

Just a personal preference: Thank you so much for NOT using music during your excellent video! I have trouble hearing the human voice and extraneous noise makes it very difficult to hear oral instructions! Your voice was very distinct and even. I use Tattler lids on things I will be opening soon. They work great! I bought a bunch of red lids from Harvest Garden and they DO NOT fit well on BALL & KERR jars. Probably operator error! :) The White Tattler lids work well on all jars. Thank you again for the great video. Looking forward to more!

[@chocalatekid8024]

Boil the beans for 30 minutes or simmer?

[@theresamcpherson7352]

I love your SAFE canning videos Debbie!!!! I'm seeing some VERY Unsafe here on U tube. I don't what some of these women a thinking. USDA is there to help us and keep us safe! Thank you again for the time you take to make these videos.

[@DebbiesBackPorch]

I don't understand it, either. It is almost as if some folks want to show the world they don't have good sense and don't care if they kill someone. Oops. Sorry. I am not usually negative, but it does make you wonder.

[@tgardner747]

Thank you so much, I'm a new canner and this was very helpful from start to finish.

[@DebbiesBackPorch]

Glad it was helpful!

[@l.k.m.2324]

Thank you for these SAFE and NCHFP approved videos on canning! I'm brand spanking new to canning (My All American was delivered this past Monday!) and you would not believe some of the videos I have come across that are down right dangerous in terms of food safety! One that had my jaw drop was a lady "canning venison" in a water bath for 4 hrs, no lid on the pot and the water didn't even cover the jars. I was astounded! I don't know how I came across your channel but I'm going to be watching all your videos! You explain everything so nicely and thoroughly. Please keep doing what you're doing! For new canners like myself, it is such a great help!

[@DebbiesBackPorch]

I have seen some of those. Scary.

[@milaj778]

After spooning out the grease, you can use a paper towel to complete the process. Fold it a few times and dip it in and it will soak up the remaining grease.

[@Wolfie1038]

Thank you for this video. I used the exact same recipe that was in the USDA Complete Guide to Home Canning. I used the 2 quarts of puree like it suggested. The chili was so dry I had NO juice at all! I wound up adding 4 cups of water and tomato sauce to get it loose enough. Your video was very helpful because I felt I must have done something wrong....but just thinned it down and it was good to go!

[@DebbiesBackPorch]

Thanks for sharing! It is incredibly thick, I think, because beans vary so much in how much water they take up. Glad you found the video helpful.

[@PeterMaddison2483]

I've not had chilli con carne in decades, I'm really looking forward to making some.

[@joanies6778]

Just what I was looking for! Thank you.

[@PeterMaddison2483]

When I get a pack of minced beef I always put it through a mincer so it's easier to handle and cook instead of trying to break up a slab of meat as the mincer breaks it up for you.

[@suescarboro]

Thank you for your calm, confident, educated approach to canning! Your explanations about why we do various steps in canning are needed as so many of us who are new to canning want and need explanations. I feel more confident about canning Chili con Carne now and I may buy some Tattler lids. Have you ever used Weck jars?

[@DebbiesBackPorch]

I have not used Weck jars.

[@kellietrudel8222]

Debbie this looks terrific. Thanks for the video it gives me confidence 💐

[@DebbiesBackPorch]

You are so welcome

[@lindacrawford5029]

Very good instructions! Thank you from a newby at 71yo😀

[@DebbiesBackPorch]

You're very welcome!

[@unconventionalforager6389]

I thank you, thank you so much for upsurge well instructed video! You are a wonderful teacher. As I prepare to make my next batch of beans with flavor, (my first black bean is with out salt) I needed something different. I had no idea I would listen to such detail as well. Subscribed

[@DebbiesBackPorch]

Thank you for your kind words. I sometimes get complaints about the length of my videos, but I figure people who want to learn need details.

[@debrapritts7978]

Love your canning videos. Very informative 👍🏻

[@DebbiesBackPorch]

Thanks so much!

[@Dakiniwoman]

Thank you for your video... I am going to try this.

[@cynthiahumphrey1718]

Excellent video. I wish you were my neighbor!

[@DebbiesBackPorch]

That would be cool!

[@kylelong2117]

Why do you take the rings off before storing?

[@DebbiesBackPorch]

It is recommended to remove the rings for several reasons: they can rust on the jar; they cold hide a seal failure, but mostly they are not not needed.

[@bamasher4384]

Thank you very much!

[@DebbiesBackPorch]

You're welcome!

[@jmarkleese7264]

Have you used weck jars? Tattler reminds me of Weck except the lids are glass.

[@DebbiesBackPorch]

I have not. they are much more expensive. I have so many jars (probably close to 1,000) and lids it would make no sense for me to switch over. When my husband was living and we had a huge garden, I canned hundreds of jars -- enough for us and our kids' families. The kids would buy me jars in return. Using Tattler lids, this shortage hasn't impacted me at all.

[@emcarver8983]

Why are some jars differently coloured?

[@DebbiesBackPorch]

Over the years, Ball has offered some differently colored jars. Years ago, when Home Depot stopped carrying canning supplies, I picked up a bunch of them on sale. They are just mixed in with my other jars.

[@emcarver8983]

@@DebbiesBackPorch oh I see! I thought the food has changed colour. 🙈

[@pamelac4465]

I was looking at the comments but did not find an answer to my question...can you use store bought beans from a can?

[@DebbiesBackPorch]

No. It is not recommended to re-can anything UNLESS it is indicated in a tested recipe.. For example, some recipes indicate already canned tomatoes or broth. Using canned beans would change the texture enough that the safety could be compromised.

[@cindybracey1113]

I made the chili con carne according to the National food preservation website and for some reason, totally missed the 5 1/2 cups water in the preparation. I just thought it was a think chili. It canned properly, but now I’m wondering if I need to open all jars and add the water and reprocess, or if it’s safe and I can just add water to thin when we eat it. Any advice?

[@DebbiesBackPorch]

The 5 1/2 cups of water is for cooking the beans. If you did not cook the beans properly the chili may not be safe. They must be fully rehydrated.

[@cindybracey1113]

Thank you. I went back and r-read the recipe. I did follow it properly. I think when I looked back over the ingredient list, I saw the water listed and thought I’d left it out. When reading the actual process, you are correct! Yay!!! Thanks again. This is only my 4th item I’ve canned, so I’m learning as I go, and through other helpful people like you. Thanks again 😄

[@DebbiesBackPorch]

You are quite welcome.

[@shellylarue9661]

So tomatoes are safe in pressure canning method? Im asking because Im new and I was told you cant. I see you're uaing an All American and I have a Presto. Is there a difference? Please answer because I want to can some chilli!

[@DebbiesBackPorch]

Of course you can process tomatoes in a pressure canner and chili MUST be processed in a pressure canner to be safe. The important thing is to follow a tested recipe. The directions will tell you how long. You can find all the info about safe canning at NCHFP.uga.edu. You don't even have to buy a book, but if you want a book, Try the Ball Complete Book of Home Canning. The process is the same with an All American, Presto or Mirro. It sounds like you are getting canning info from people who don't really know.

[@shellylarue9661]

@@DebbiesBackPorch Thank you for your reply! I just got my book in the mail...The All New Ball Book of Canning and Preserving! So I will go by the book lol! Yes, apparently I was getting bad info from others. So now Im good to go and am pressure canning chilli even now! 😁

[@diannereynaert9729]

Can we can chili made with canned beans?

[@DebbiesBackPorch]

No. They would be mush after canning a second time.

[@cathyblasco4497]

Thank you!

[@DebbiesBackPorch]

You're welcome!

[@Species710]

Yay!

[@darlav673]

I've been canning all summer with Tattler lids. Just found 14 jars unsealed. They were sealed last week. I've been canning for 45 years. Spoke to Tattler and they said I was doing everything right. Could you give me some hints? I'm afraid to can more only to lose it in a few months.

[@DebbiesBackPorch]

What was in the jars and what head space did you use?

[@myleerose31866]

Why are chili recipes tested. You cant just make a chili out of tomato juice, several kinds of beans from cans and burger cooked and can it?

[@DebbiesBackPorch]

When canning, you want to use a recipe that has been tested for safety. You don't want to risk botulism and you can never be sure if you make up recipes.