CanningUSA.com

Making and Canning Tangerine Chili con Carne

This chili recipe is relatively easy to can at home. Everyone has their own unique way of making chili. We use pot roast and cook it slowly until the beef shreds which creates a rich smooth texture. We provide a dinner size quantity for the recipe, in addition to the canning size batch, so you can make a smaller batch to try before canning.

Feel free to substitute the pot roast for ground beef as shown in the recipe. It's delicious served with shredded cheese, finely diced onions, chopped cilantro and sour cream. Even for the seasoned home canner, Video 5 is a good refresher for safe home canning practices.

If chili becomes too thick, it can be unsafe to can. It should still have fine bubbles while  simmering. If it is blobbing, it's too thick and additional liquid should be added and then returned to a simmer for 5 minutes before canning. You may thicken it upon opening.

If you have never canned chili before, we recommend watching Video 5 (link below). If you have your own chili recipe and would like to know how to can it, send us the recipe at the contact us link below and we'll tell you the correct procedure or you can post it at the CanningUSA page at Facebook for a quicker response.

1. If using pot roast, brown meat in batches for 7 minutes a side using broiler or skillet.
2. Coarsely chop onions and sauté in olive oil until translucent. If using ground beef, sauté it with the onions.
3. For pot roast, stir in meat, salt, pepper and chili powder.
4. Add beans and coarsely chopped tomatoes.
5. Stir well. Add 1/2 of the tangerine or orange juice, reducing the mixture as it cooks. Pour in the remaining juice a little at a time as the mixture cooks and reduces.
6. Simmer until meat is completely shredded. If using pot roast this can take about 4 hours for dinner or 3 hours for canning. For ground beef, you may reduce this to one hour or until the chili reaches desired thickness (see note above).

For Canning (may be done the following day, (if covered overnight):

1. Make certain chili has been at a simmer for at least 20 minutes.
2. Canning using hot pack method with 1" of headspace.
3. Processing with a Pressure Canner for 75 minutes for quart jars, at 10 pounds for a weighted gauge and 11 pounds for a dial gauge.
4. For elevations above 1,000 foot level see Altitude Time Adjustments.
5. After processing, place the jars on a towel, separated by 1" to cool.
6. Labeling and Storing

Equipment Needed:

• Pressure canner, Presto (Best Value)
• Pressure canner, All-American (Best Quality)
• Lifting tool
• Canning funnel
• Large stove-top pot
• *Jars and lids
• Clean Cloth Towels
• Paper towels
• *See manufacturer's instructions