HOME CANNED CHILI
Yield: 9 x half-litre (US pint) jars
Provided by Healthy Canning
Categories Main Course
Time 2h15m
Number Of Ingredients 14
Steps:
- Wash dried beans. Place in large pot, cover with about 5 to 10 cm (2 to 4 inches) of water, let stand overnight or 12 to 18 hours.
- Drain, discard soaking water.
- Put in large pot, cover with fresh water (optional: add a few bay leaves), bring to a boil, then lower to a simmer covered for 30 minutes.
- Meanwhile, combine ground beef, onion and pepper, and fry until beef is browned. Drain in a mesh strainer, colander or on paper towel to get excess grease off.
- Drain beans (tip: you can freeze the bean stock as a base for delicious soups).
- Return beans to their large pot, and add the beef mixture, the tomatoes, and all the flavourings. Stir, bring to a boil, then lower to simmer for 5 minutes to ensure all is heated through evenly.
- Pack into heated jars: either 1/4 litre or 1/2 litre (1/2 US pint or 1 US pint), leaving 3 cm (1 inch) headspace.
- Debubble; adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet.)
- Processing time: Process either size of jar for 75 minutes .
Nutrition Facts : ServingSize 1 g, Calories 556 kcal, Carbohydrate 52.1 g, Protein 60.2 g, Fat 12.7 g, SaturatedFat 5.3 g, Sodium 147 mg, Fiber 14.2 g, Sugar 11.2 g
CHILI SAUCE
Classic, old fashioned sweet and spicy chili sauce. PERFECT with potato pancakes, chicken and pork.
Provided by Karen Bertelsen
Categories Canning/Preserves
Number Of Ingredients 15
Steps:
- Peel tomatoes by placing them in boiling water for 30 seconds and then plunging them into cold water. The skin will slide right off. If it doesn't, plunge them in the hot water again.
- Wrap all the whole spices in a little cheesecloth bag.
- Rough chop the remaining ingredients. Don't worry about it being pretty, just chop them up into pieces between 1/4" - 1/2".
- Put all the ingredients into a large stock pot and bring to a boil. Once boiling, reduce heat to a simmer and simmer until thick and reduced by 1/3rd. This will take many hours. 5-10 hours depending on the type of tomatoes you use.
- Taste as you go! If after 3 hours you find you like the taste of it, then remove the spice bag and continue to simmer until thickened. I always leave my spice bag in until the end though.
Nutrition Facts : ServingSize 1 jar, Calories 643 kcal, Carbohydrate 150 g, Protein 12 g, Fat 3 g, Sodium 2616 mg, Fiber 25 g, Sugar 120 g
HOMEMADE CHILI SAUCE
Make this tasty homemade chili sauce in a flash with ingredients you will have already in your cabinets. Definitely less expensive than prepared, and you can adjust to your liking. Keep covered and refrigerated between uses.
Provided by Karen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 5m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 130.6 mg, Sugar 3.7 g
CHILI SAUCE (HOMEMADE)
Make and share this Chili Sauce (Homemade) recipe from Food.com.
Provided by TERRY B.
Categories Sauces
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Add all ingredients to heavy pot.
- Bring to a boil.
- Reduce to a simmer and let cook for 1 hour.
- Add ingredients to a blender and blend until smooth.
- Return to pot and simmer for 30 minutes more.
- Enjoy.
Nutrition Facts : Calories 169.5, Fat 0.6, SaturatedFat 0.1, Sodium 686.6, Carbohydrate 42.2, Fiber 3.9, Sugar 28.9, Protein 3.1
HOME CANNED CHILI SAUCE
Tina Nieland - this recipe was given to me by one of my best friends, who I used to do canning with. This sauce is very good to add to chili, meatballs or meatloaf, to make pizza sauce or spaghetti sauce. I like it because it saves times when preparing a meal.
Provided by Christe Harwood
Categories Other Sauces
Number Of Ingredients 11
Steps:
- 1. Combine all the above ingredients and cook on medium heat stirring occasionally 1 to 1 1/2 hours till thickened.
- 2. Add vinegar and the following spices in a cloth bag: mustard seed, cinnamon, allspice.
- 3. Cook until thickens again and pour into hot sterilized pint jars and seal.
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- Place tomatoes, onions, red peppers, chilis, and garlic in the bowl of a food processor, working in batches. Pulse until evenly chopped but still chunky, or until smooth if you prefer.
- Combine all ingredients in a large stainless steel pot and bring to a boil over high heat, stirring frequently. Lower heat and simmer until thickened, about 1 ½ - 2 hour, stirring occasionally to prevent scorching. Sauce is done when it’s thick enough to hold shape on a spoon.
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- Ladle hot chili sauce into a hot jar leaving ½ inch headspace. Remove air bubbles. Wipe jar rim, Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
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- Place 7 clean mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer. Set screw bands aside. Heat the sealing discs in hot water. Keep jars and sealing discs hot until ready to use.
- The most efficient way to peel tomatoes is to cut a cross into the bottom of the tomato, then place in a pot of boiling water for about a minute until you see the skin start to wrinkle.
- Combine tomatoes, onions, green pepper, celery, red pepper, jalapeño pepper, vinegar, sugar and salt in a large stainless steel saucepan.
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