As always, I truly enjoyed your video. It’s because of you that I began waterbath canning for over a year now. I disliked the taste of pressure canned beef because it always tasted burnt to me. When you starting making your waterbath canning videos, it gave me the courage to try it and I loved it!!! I now waterbath can almost everything with meat in it, especially beef! I’ve water-bathed your Beef and Cabbage soup, Beef Stew, Korean Beef and Turkey Meatballs. Thank you so much for your research, and for teaching and sharing with us the knowledge you’ve gained. ❤❤❤
❤❤❤please always bring us along for all waterbath canning. I can only do waterbath. I trust you and love your way of giving recipes that you have tried and tested
Thank you, Again! 💞🙏🏼 I really enjoy your waterbath canning videos. I was in the process of making my first ever, end of year, “garden harvest chili,” … and you popped up making chili… 😂💞 Here’s what I’m doing this year… I added all my leftover peppers from our garden to my chili…🥰 ….the peppers aren’t as hot as you’d think, Anaheim, jalapeño, green, red, yellow…it’s my end of harvest chili, it simmers as meat sauce for a day with all the seasonings and chili peppers and onions… 💞…then, I pull last years beans, and tomatoes that were canned, and add that to it, bring all to a boil, and jar.💞 Blessings to all of you, and your kitchens, and your food… may it sustain, and nourish our families…🙏🏼🕊️
Very happy you made this video! I have not canned yet, not buying a canner love old ways! Want to can chili, meals in jars, leftovers from supper here. Thank you for sharing such precious knowledge and experiences with everyone
Good seeing you today! Been with you for a very long time but I rarely say anything. Do enjoy your channel and pray for you and the uglies that have came against you.
I put chocolate powder, coffee, cinnamon, garlic, salt, pepper, Mexican oregano, powder jalapeno, cumin, chipotle in my chili. I also use a combination of meats. It is delicious... It's a recipe that people ask me to make for gatherings.
Love it. It looks so good. I never used a packet in mine. I always use dark chili powder, granulated garlic, granulated onion, Himalayan sea salt, Cayenne pepper, cracked black pepper, pinch of cumin, pinch of sage, a dribble of vinegar, and a little bit of sweetness to cut the tomatoes. And of course a hot pepper 🌶️ to spice it up a little. ♥️✝️♥️
the purpose of the chocolate is to bring out a bright flavor and enhance the chile. it is used in many latin dishes. my favorite being Mole Chicken.. Aztec and Mayan Indians used to add Chile powder to their hot chocolate before drinking. it is very delicious.
Can't wait to have time to make some of this. Thanks for sharing. I think I understand that if it is meat, you water bath for 3 hours regardless of jar size. Then for veggies, it is 2 hours water bath if you add 1 tsp vinegar to each pint and 3 hours if you want to skip the vinegar all together. I want to water bath cooked beets, NOT pickled, but plain. Is the proper way to water bath cooked beets to add 1 tsp vinegar to each pint and fill with hot water and water bath for 2 hours? I have a ton of beets coming in and I have enjoyed the taste more from things you and I have water bathed together, even if you didn't know we were doing it together. Lol
I always make my chili without packets or premixed spices. I just do. And i love my chili! That looks like what i call a 2 Quart jar, which IS a half gallon as someone mentioned. I agree whole heartedly with your drive to avoid chemical crud! Ive been doing that since 1983, when my daughter was born. I Stooped many things then, to make it easier for her to not feel Deprived, having to Deny Self when shes older, like me.
This looks so amazing! Do you ever water bathe your beans? If so, can you make a video on that. I bought a butch dried bean and would love to can them, but I don't have pressure canner.
I'm from the greater Cincinnati area. We're known for Cincinnati style chili. One recipe contains cinnamon. The other recipe is made with cocoa. I put cinnamon and packed pumpkin in my chili. Sometimes I'll put in corn. My family likes a thick slightly sweet chili. I'll also put in a mixture of meats (ground beef, ground pork, ground lamb)
I love the weck jars for storing dry goods but they're also good for canning - thicker glass than Ball and Le Parfait a decent reliable canning system used a lot in Europe, using all the same principles of canning just the rubber seal to check ard replace as necessary. You've probably already done a video on it - I'm steadily working my way through your library. Loving your channel.
Thankyou dear. I know exactly what I'm going to can next😁. I add chorizo to my chili. Its a nice 👌 touch. I also have dried herbs from my garden but never added for fear of it tasting too Italian-ish. But I'm gonna try it!❤
Thank you for your content and I prefer water bath canning too. Not ready to pressure can, it just seems cumbersome dealing with weight/pressure/temp, etc. all for 15 minutes :/ I just heard about chocolate in chili from a friend today but my recipe doesn't have chocolate but I do add allspice/cinnamon and nutmeg to my chili about a tsp of each or to your taste. It really kicks up the flavors of the spices! Hope you'll try it.
2:41 Thank you for your video! I agree, too many other ingredients that our body doesn't need in the packets! Ive been making my own chili, dirty rice, taco meat etc, for years, it's way tastier then the package! Such a positive change! Love your videos! Appreciate your service to the community- Nina Central coast California zone 10a☀️💓🤩
I make my own chili powder. I grind it up in batches using a metal bladed coffee grinder. I use the following home grown and dried ingredients, hot peppers, oregano, garlic, and onions. I grind up and add whole cumin and coriander. I will often smoke the peppers before dehydrating them and using different peppers changes the heat. Smoked and dehydrated fully ripe bell peppers make a great paprika to add to it. I tend to use dried garlic leaves, garlic scapes, and green onions dehydrated in seasoning mixes to get use even use out of my garden production. If you start looking at seasoning mix recipes you will find that many have a surprising number of common ingredients. I grow as much as I can and buy spices in whole seed form in 1lb bags. This way I can save money on the things I can't grow and whole seed spices keep their flavor longer than buying ground.
Chocolate in chilli = super yummy. Try a dark chocolate slab with chilli in like Lindt or Cadbury Dark first. I suppose it's comparable to cowboy candy as a condiment on your chilli. God bless you and yours from South Africa.
Freezer jars of soup… tried, easy and always successful. I take the jar of soup out of freezer in the morning. Put the jar directly in a pot of very cold water (water to 1/2 way point of soup jar) and leave it there until dinner time. Open jar and pour soup into the same pot that you have emptied and rinsed out. Heat. Works every time!
Question Do you boil your food that you water bath for 10 minutes prior to consuming? Another girl I watch does. She says to prevent the chance of botulism. I’m trying to figure this out
The USDA recommends boiling home pressure canned food for 10 minutes in an open kettle before consuming it, to kill any botulinum toxin that might be in the food. This person must be boiling it before she cans it for the same reason. I don’t know if it works or not.
Where do you recommend I find the guides for "rebel" water bath canning? (I bought an Amish cookbook you had linked, but don't remember if it specifies timing)
I like that tool you used to open the jars ! I am going to get one . I always use a butter knife . Lol Thank you for your awesome video . I learn more then you can imagine from you and I am doing it . 3 years now . Canning and drying my food .
It is good to show recipes without pre made spice mixes. One of my pet peeves to modern recipes are mixtures in the ingredients that isn't common in a "well prepared pantry".
We live off grid in an RV and I have finally started pressure canning and I was just thinking I want to make a huge batch of Chilli and can it just because an RV refrigerator is pretty small that that would free up a lot of space but also get ready to heat and serve foods on the shelf for those crazy days that creep up on us.
One thing I did last winter was look recipes for all the seasoning packets we use and write those in my recipe box for quick reference! Best decision I have made lately. 😂 I had a bumper crop of Hubbard squash this year so I’m thinking of making a big pot of pumpkin lentil chili and canning that up. So nice to have ready to eat stuff for the busy evenings.
Yesss....❤ I love this. I too wanted to get away from the package too. So i found adding more Cummin and maybe 2 tablespoons of starch took it closer to the store bought chili. 😊 I feel you. Stay healthy
Oh and chocolate powder is often used in Mexican Pozole, which is similar to chili so I can see people using in chili with beans. Pozole is considered soup and uses hominy but has the similar spices and tomato mixture as chili.
I am hard of hearing. Could you please turn your volume up a little bit. Thank you. I always get excited when you post a video and see what you are doing. ❤❤❤
I the same ! I use my close caption u can trun on only if she has on ! If u have I phone it the three little dots on right top corner ! Hope u don’t take this wrong way trying to help !!
@mamabear1260 My son is hard of hearing and on these youtube videos, he likes to use the close captioning so he can read it. Just look for the "CC" icon in the top corner of your screen and click it.
I used to put jarred mole in my chili, but then learned about the undesirable ingredients. I now just use a bit of cocoa powder. It's delicious. I don't add beans anymore either.
When I pressure can ground beef and sauce it has a funny taste to it. Does water bathing chili taste the same as if you cooked it on the stove that day. Thanks😊
@Cheryl, I too have found it always tastes different after the waterbath. Most everything seems to change flavor slightly, we learn what we like, and repeat that. We have some canned things we really don’t care to make again. The chicken noodle soup is amazing, chili works great, spaghetti sauce, beef stew, Rotel, stewed tomatoes, Fruits, broths, chicken, etc. I also dehydrate things that can be made/added into soups too, then add to some of my canned foods when opened. Maybe try dehydrating your meats, and adding in when opened. You could also try adding freeze dried meats, too. I’ve noticed that it’s the meats that often change flavor the most. 🥰💞 Happy cooking💞
I’ve never had chili with chocolate in it nor do I put Hershey’s cocoa in my chili. I’m a creature of habit. I make my chili the same way every time. Love you look forward to them
When I make chili I use ghirardelli's 100% cocoa it is absolutely wonderful. It actually makes the chili rich but you can't really tell it's cocoa it's it's just brings out all the flavors
We will happily watch you make new batches of stuff you have already made. I recan the same stuff too. I think New ppl might see it. It sparks me wanting to can New batches of stuff also
I call the pinging the song of my people!!! Thank you for doing these videos, I get so frustrated at hearing usda toting people, when alllllll over the world, canning is done just like this.
Weck Glases need no plastic coated lids, wich can give chemicals into your food. They last for decade's. The only thing you have to replace is the rubber ring.
Question, how come you do not sterilized your lids. You take them straight out of the package. Didnt you say to water bath it has to be clean? Thank you :)
First I love this channel! My question is I am trying to understand if the meat is already cooked why do we need to water bath it for 3 hours? So if I had left overs and everything is cooked I need to do it 3 hours?
Yes, just make sure it’s a consistent rolling boil for 3 hrs if you feel safer and are not sure you can buy a pot thermometer and make sure you are at 212 Fahrenheit for 3hrs. Sea level has a different boiling point but as long as your water is boiling rapidly you are good to go my friend. 🥰
My mom and I canned for years I am just now getting into it again. Just canned 14 pints of Green Beans and 27lbs of carrots are next. Just a tip you can wash your jars and preheat your ovwn to 200 and put your jars in it for 20mins then take out as many as you can fill at one time without them cooling down. 24 jars on each shelf and all jars are hot for soups, tomatos anything you can hot saves time when water bathing too. Love your channel. Keep canning.
OH yes, I forgot to mention I was so happy to see you not using a seasoning package. Once you look at the ingredients, it is really hard to use them again. Especially because a lot of times the very first ingredient is salt. So you are paying that large price tag for salt! Then to add insult to injury, you are paying for items you can't even pronounce much less know what they are. Lol
It is good but I like to use the Mexican chocolate. And when I do it I only use like a 1/4 wheel. I like mexican chocolate cause it already seems to have spice in it.
I thought I heard you say you keep them rolling for 3 hours regardless of the jar size, so why did you need to pour the big one into smaller jars? Could you have just put it in? Hoping I didn't miss something but really looking forward to trying the recipe.
PLEASE, explain how your finger tip closures don't leak. Because....I did that and one of my jars leaked in the water bath and then of course one didn't seal.
Is it 3 hours in the water bath with beans, peppers, tomatoes, onions and garlic, without meat? I’m scared to add meat and poison my family to water bath. 😫 Do I need citric acid ? I read 1/4 tsp per pint
I use my bean juice too, I actually add bouillon to my beans before I waterbath them, chicken, or, beef, they taste really good on salads, and in soups, or veggie dishes. 💞
As far as chocolate in chili...there was an episode of a long ago cooking show on PBS called the Frugal Gourmet. They talked about how long ago at the dawn of chili-dom, the early Mayans would put coco beans in their chili. I have tried it and it is good. Please don't put Snicker Bars in your chili. Also, the coco bean reduces the pepper heat but not the flavor
Where are the dried or even fresh chillies? Last time I made chilli con carne I did put a bit of chilli powder in but only because I want to use it up. And that was on top of dried chopped up homegrown chillies. But that's just me.
As always, I truly enjoyed your video. It’s because of you that I began waterbath canning for over a year now. I disliked the taste of pressure canned beef because it always tasted burnt to me. When you starting making your waterbath canning videos, it gave me the courage to try it and I loved it!!! I now waterbath can almost everything with meat in it, especially beef! I’ve water-bathed your Beef and Cabbage soup, Beef Stew, Korean Beef and Turkey Meatballs. Thank you so much for your research, and for teaching and sharing with us the knowledge you’ve gained. ❤❤❤
❤❤❤please always bring us along for all waterbath canning. I can only do waterbath. I trust you and love your way of giving recipes that you have tried and tested
I'm an always waterbath canner as well ❤ That how my family has done it for generations 😊
Thank you, Again! 💞🙏🏼
I really enjoy your waterbath canning videos.
I was in the process of making my first ever, end of year, “garden harvest chili,” … and you popped up making chili… 😂💞
Here’s what I’m doing this year… I added all my leftover peppers from our garden to my chili…🥰 ….the peppers aren’t as hot as you’d think, Anaheim, jalapeño, green, red, yellow…it’s my end of harvest chili, it simmers as meat sauce for a day with all the seasonings and chili peppers and onions… 💞…then, I pull last years beans, and tomatoes that were canned, and add that to it, bring all to a boil, and jar.💞
Blessings to all of you, and your kitchens, and your food… may it sustain, and nourish our families…🙏🏼🕊️
I absolutely love your channel. You’ve inspired me to step into the canning world. Thank you!!!
I have always put chocolate and cinnamon in my chili. It gives it a warmer richer flavor. I also use a little bit of butter.
Ooo cinnamon, I'm going try that
Beautiful chilli - and loved the big jar of canned tomatoes! I use a 2 hour waterbath on chilli, per the LeParfait website specs!
Very happy you made this video! I have not canned yet, not buying a canner love old ways! Want to can chili, meals in jars, leftovers from supper here. Thank you for sharing such precious knowledge and experiences with everyone
Good seeing you today! Been with you for a very long time but I rarely say anything. Do enjoy your channel and pray for you and the uglies that have came against you.
Great job, I needed this, because I only use water-bath. Sounds like a great receipe. Love your channel.
I love your videos. I have learned so much from you. Thanks for all you share. ❤
I put chocolate powder, coffee, cinnamon, garlic, salt, pepper, Mexican oregano, powder jalapeno, cumin, chipotle in my chili. I also use a combination of meats. It is delicious... It's a recipe that people ask me to make for gatherings.
Would you share the recipe? Sounds delicious!
Omg..this has to be the best yet ...thank you.. Winter is coming for chili days.. have you done retort canning ..that's another one I am doing ..
???
Love it. It looks so good. I never used a packet in mine. I always use dark chili powder, granulated garlic, granulated onion, Himalayan sea salt, Cayenne pepper, cracked black pepper, pinch of cumin, pinch of sage, a dribble of vinegar, and a little bit of sweetness to cut the tomatoes. And of course a hot pepper 🌶️ to spice it up a little. ♥️✝️♥️
We like it spicy in Louisiana. I love beans in mine, but not the rest of my family.
the purpose of the chocolate is to bring out a bright flavor and enhance the chile. it is used in many latin dishes. my favorite being Mole Chicken.. Aztec and Mayan Indians used to add Chile powder to their hot chocolate before drinking. it is very delicious.
I love that opener !! Did you purchase it ?!?! If so , where !!!
Very nice! Because of your channel, I just water bathed, chili. Thank you & God bless you!
Can't wait to have time to make some of this. Thanks for sharing. I think I understand that if it is meat, you water bath for 3 hours regardless of jar size. Then for veggies, it is 2 hours water bath if you add 1 tsp vinegar to each pint and 3 hours if you want to skip the vinegar all together. I want to water bath cooked beets, NOT pickled, but plain. Is the proper way to water bath cooked beets to add 1 tsp vinegar to each pint and fill with hot water and water bath for 2 hours? I have a ton of beets coming in and I have enjoyed the taste more from things you and I have water bathed together, even if you didn't know we were doing it together. Lol
I have not watched many videos because I am new, so I say always just make the video even if it is a repeat. New people will always appreciate it!
I have used a chili seasoning recipe that called for cocoa powder and it was delicious! Love your channel and your love of God! 😊❤
I have made chocolate chili and it was delicious.
I always make my chili without packets or premixed spices. I just do. And i love my chili!
That looks like what i call a 2 Quart jar, which IS a half gallon as someone mentioned.
I agree whole heartedly with your drive to avoid chemical crud!
Ive been doing that since 1983, when my daughter was born. I Stooped many things then, to make it easier for her to not feel Deprived, having to Deny Self when shes older, like me.
Yay!! Love all your videos I was binge watching them as I canned yesterday ❤️🙏🫂
I like the dark chocolate with chili from aldi, just 1 little bar in chili. I also add one bar to Catalan stew, so good! Thanks for the video 😊
This looks so amazing! Do you ever water bathe your beans? If so, can you make a video on that. I bought a butch dried bean and would love to can them, but I don't have pressure canner.
She did! It’s a great video!
I'm from the greater Cincinnati area. We're known for Cincinnati style chili. One recipe contains cinnamon. The other recipe is made with cocoa. I put cinnamon and packed pumpkin in my chili. Sometimes I'll put in corn. My family likes a thick slightly sweet chili. I'll also put in a mixture of meats (ground beef, ground pork, ground lamb)
I've used both chocolate and cinnamon in chili. The people loved it I won first place in the hot chili division at church.
Definitely add the chocolate. It complements and adds to the flavor! Yum! 🍫
I’m so happy to have found your channel! Do you have a recipe for canned venison?
It's a 5 pound honey jar,half gallon is 6 pounds of honey.
Thank you for sharing with us.
I love the weck jars for storing dry goods but they're also good for canning - thicker glass than Ball and Le Parfait a decent reliable canning system used a lot in Europe, using all the same principles of canning just the rubber seal to check ard replace as necessary. You've probably already done a video on it - I'm steadily working my way through your library. Loving your channel.
Thankyou dear. I know exactly what I'm going to can next😁. I add chorizo to my chili. Its a nice 👌 touch. I also have dried herbs from my garden but never added for fear of it tasting too Italian-ish. But I'm gonna try it!❤
Love your tea kettle! Where did you purchase it? TY!
I have can’t the soups that you have made on your channel I love them
Thank you for your content and I prefer water bath canning too. Not ready to pressure can, it just seems cumbersome dealing with weight/pressure/temp, etc. all for 15 minutes :/ I just heard about chocolate in chili from a friend today but my recipe doesn't have chocolate but I do add allspice/cinnamon and nutmeg to my chili about a tsp of each or to your taste. It really kicks up the flavors of the spices! Hope you'll try it.
Beautiful work !! ❤
2:41 Thank you for your video! I agree, too many other ingredients that our body doesn't need in the packets! Ive been making my own chili, dirty rice, taco meat etc, for years, it's way tastier then the package! Such a positive change! Love your videos! Appreciate your service to the community- Nina Central coast California zone 10a☀️💓🤩
I make my own chili powder. I grind it up in batches using a metal bladed coffee grinder. I use the following home grown and dried ingredients, hot peppers, oregano, garlic, and onions. I grind up and add whole cumin and coriander. I will often smoke the peppers before dehydrating them and using different peppers changes the heat. Smoked and dehydrated fully ripe bell peppers make a great paprika to add to it. I tend to use dried garlic leaves, garlic scapes, and green onions dehydrated in seasoning mixes to get use even use out of my garden production.
If you start looking at seasoning mix recipes you will find that many have a surprising number of common ingredients. I grow as much as I can and buy spices in whole seed form in 1lb bags. This way I can save money on the things I can't grow and whole seed spices keep their flavor longer than buying ground.
Thanks for sharing looks really good
Chocolate in chilli = super yummy. Try a dark chocolate slab with chilli in like Lindt or Cadbury Dark first. I suppose it's comparable to cowboy candy as a condiment on your chilli. God bless you and yours from South Africa.
Loved this video. Do you have a video that is about water bath canning chicken pot pie soup
Freezer jars of soup… tried, easy and always successful. I take the jar of soup out of freezer in the morning. Put the jar directly in a pot of very cold water (water to 1/2 way point of soup jar) and leave it there until dinner time. Open jar and pour soup into the same pot that you have emptied and rinsed out. Heat. Works every time!
Question
Do you boil your food that you water bath for 10 minutes prior to consuming?
Another girl I watch does. She says to prevent the chance of botulism.
I’m trying to figure this out
The USDA recommends boiling home pressure canned food for 10 minutes in an open kettle before consuming it, to kill any botulinum toxin that might be in the food. This person must be boiling it before she cans it for the same reason. I don’t know if it works or not.
Where do you recommend I find the guides for "rebel" water bath canning? (I bought an Amish cookbook you had linked, but don't remember if it specifies timing)
I like that tool you used to open the jars ! I am going to get one . I always use a butter knife . Lol Thank you for your awesome video . I learn more then you can imagine from you and I am doing it . 3 years now . Canning and drying my food .
It is good to show recipes without pre made spice mixes.
One of my pet peeves to modern recipes are mixtures in the ingredients that isn't common in a "well prepared pantry".
I havent seen your chili video❤ So I am so glad to see this!!! Dont apologize😊
Looks real good !!!
We live off grid in an RV and I have finally started pressure canning and I was just thinking I want to make a huge batch of Chilli and can it just because an RV refrigerator is pretty small that that would free up a lot of space but also get ready to heat and serve foods on the shelf for those crazy days that creep up on us.
How long can you store the jars that are water bath ?
One thing I did last winter was look recipes for all the seasoning packets we use and write those in my recipe box for quick reference! Best decision I have made lately. 😂 I had a bumper crop of Hubbard squash this year so I’m thinking of
making a big pot of pumpkin lentil chili and canning that up. So nice to have ready to eat stuff for the busy evenings.
Yesss....❤
I love this. I too wanted to get away from the package too. So i found adding more Cummin and maybe 2 tablespoons of starch took it closer to the store bought chili. 😊
I feel you. Stay healthy
I watched a southern, cook use cornmeal as thickener
Oh and chocolate powder is often used in Mexican Pozole, which is similar to chili so I can see people using in chili with beans. Pozole is considered soup and uses hominy but has the similar spices and tomato mixture as chili.
Since the beans are cooked do they get mushy
I am hard of hearing. Could you please turn your volume up a little bit. Thank you. I always get excited when you post a video and see what you are doing. ❤❤❤
I the same ! I use my close caption u can trun on only if she has on ! If u have I phone it the three little dots on right top corner ! Hope u don’t take this wrong way trying to help !!
@mamabear1260 My son is hard of hearing and on these youtube videos, he likes to use the close captioning so he can read it. Just look for the "CC" icon in the top corner of your screen and click it.
Thank you
I'm always afraid to put that much weight on my glasstop. Have you tried waterbathing on one of the induction burners?
I used to put jarred mole in my chili, but then learned about the undesirable ingredients. I now just use a bit of cocoa powder. It's delicious. I don't add beans anymore either.
When I pressure can ground beef and sauce it has a funny taste to it. Does water bathing chili taste the same as if you cooked it on the stove that day. Thanks😊
@Cheryl,
I too have found it always tastes different after the waterbath.
Most everything seems to change flavor slightly, we learn what we like, and repeat that.
We have some canned things we really don’t care to make again.
The chicken noodle soup is amazing, chili works great, spaghetti sauce, beef stew, Rotel, stewed tomatoes, Fruits, broths, chicken, etc.
I also dehydrate things that can be made/added into soups too, then add to some of my canned foods when opened.
Maybe try dehydrating your meats, and adding in when opened.
You could also try adding freeze dried meats, too. I’ve noticed that it’s the meats that often change flavor the most.
🥰💞 Happy cooking💞
If you put beef broth in it do you need more accidity?
Pine apple in Chile is great ! And corn 🌽
Beautiful!!
Chocolate in chili. Try it. Worst case is that you compost it and open the canned regular chili.
I’ve never had chili with chocolate in it nor do I put Hershey’s cocoa in my chili. I’m a creature of habit. I make my chili the same way every time. Love you look forward to them
When I make chili I use ghirardelli's 100% cocoa it is absolutely wonderful. It actually makes the chili rich but you can't really tell it's cocoa it's it's just brings out all the flavors
Can you make a video how to pressure can offal like beef tripe or tripas?
Next time you are not sure what size jar you have fill it with water and then pour the water in a quart jar first then in a pint jar
We will happily watch you make new batches of stuff you have already made. I recan the same stuff too. I think New ppl might see it. It sparks me wanting to can New batches of stuff also
I call the pinging the song of my people!!! Thank you for doing these videos, I get so frustrated at hearing usda toting people, when alllllll over the world, canning is done just like this.
Weck Glases need no plastic coated lids, wich can give chemicals into your food.
They last for decade's.
The only thing you have to replace is the rubber ring.
Beautiful every time ☺️
Great video thank you
Very nice. Thanks for sharing.
Question, how come you do not sterilized your lids. You take them straight out of the package. Didnt you say to water bath it has to be clean? Thank you :)
First I love this channel! My question is I am trying to understand if the meat is already cooked why do we need to water bath it for 3 hours? So if I had left overs and everything is cooked I need to do it 3 hours?
I love me some chili! THANK YOU!
I want to can smoked meat… chicken in particular. How would you do that???
I've made chili with chocolate and it's the best. My family and friends always want me to make them my chilli
What kind of chocolate? Dark?
@@CajunBoudreaux a couple of squares of Hershey's dark specialty chocolate depending on how big of a batch you make
@@margarettwayman8160 Thank you so much for the info.
@@CajunBoudreaux you are more than welcome
I'm high altitude in Colorado. Is it still 3 hours to waterbath this way, or do I need to add more time?
Yes, just make sure it’s a consistent rolling boil for 3 hrs if you feel safer and are not sure you can buy a pot thermometer and make sure you are at 212 Fahrenheit for 3hrs. Sea level has a different boiling point but as long as your water is boiling rapidly you are good to go my friend. 🥰
Thank you for replying! Is it also the same for waterbath canning beans at 2 hours in high altitude?
My mom and I canned for years I am just now getting into it again. Just canned 14 pints of Green Beans and 27lbs of carrots are next. Just a tip you can wash your jars and preheat your ovwn to 200 and put your jars in it for 20mins then take out as many as you can fill at one time without them cooling down. 24 jars on each shelf and all jars are hot for soups, tomatos anything you can hot saves time when water bathing too. Love your channel. Keep canning.
OH yes, I forgot to mention I was so happy to see you not using a seasoning package. Once you look at the ingredients, it is really hard to use them again. Especially because a lot of times the very first ingredient is salt. So you are paying that large price tag for salt! Then to add insult to injury, you are paying for items you can't even pronounce much less know what they are. Lol
I have a question that this doesn’t have anything to do with chili. Have you ever canned pumpkin purée either by water bath or pressure canning?
It is good but I like to use the Mexican chocolate. And when I do it I only use like a 1/4 wheel. I like mexican chocolate cause it already seems to have spice in it.
Love a good chilli.. but l certainly need to can some
I pressure canned chili today.
I've made a chicken mole chili and it turned out great. I've never canned though.
I thought I heard you say you keep them rolling for 3 hours regardless of the jar size, so why did you need to pour the big one into smaller jars? Could you have just put it in? Hoping I didn't miss something but really looking forward to trying the recipe.
PLEASE, explain how your finger tip closures don't leak. Because....I did that and one of my jars leaked in the water bath and then of course one didn't seal.
Can you put beans in your chili and water bath it
Is it 3 hours in the water bath with beans, peppers, tomatoes, onions and garlic, without meat? I’m scared to add meat and poison my family to water bath. 😫
Do I need citric acid ? I read 1/4 tsp per pint
Why did you pour out the bean juice and rinse the beans? I use that juice in my chili and soups.
I use my bean juice too, I actually add bouillon to my beans before I waterbath them, chicken, or, beef, they taste really good on salads, and in soups, or veggie dishes. 💞
As far as chocolate in chili...there was an episode of a long ago cooking show on PBS called the Frugal Gourmet. They talked about how long ago at the dawn of chili-dom, the early Mayans would put coco beans in their chili. I have tried it and it is good. Please don't put Snicker Bars in your chili. Also, the coco bean reduces the pepper heat but not the flavor
What a bounty of a healthy dinner! Is the quote on your shirt a hidden message?
Never tried chocolate but did put cinnamon in it. It was good but different.
I put a little dark cacao chocolate in my coffee
When I have leftover space in my canner I always fill up the space with more beans.
I always brown my onions and peppers with my ground beef
Where are the dried or even fresh chillies? Last time I made chilli con carne I did put a bit of chilli powder in but only because I want to use it up. And that was on top of dried chopped up homegrown chillies. But that's just me.
Not chocolate but my Granny would put a dash of cinnamon in hers and it was really good.
Measure it! Great job. Hugs from Esquimalt