John Q Public
Assistant Cook
Hi, I have a chili recipe that I have made for years and the family loves it and I am wanting to can it. The recipes I read on the Ball website is just a basic boring chili, I don't want to start a " my chili is better than yours or chili should just be meat and no beans" war. I'm not entering any competitions just wanting to can what we enjoy.
My recipe has three types of beans, onions, celery, corn, tomato's peppers, garlic and meat. The recipes I read are sort or boring so canning my own is what I'm interested in.
I have an All American PC and the included booklet has a recipe and mentions not to thicken the chili but my recipe is thick.
What are your recommendations for canning homemade chili?
Thank you in advance for your replies
My recipe has three types of beans, onions, celery, corn, tomato's peppers, garlic and meat. The recipes I read are sort or boring so canning my own is what I'm interested in.
I have an All American PC and the included booklet has a recipe and mentions not to thicken the chili but my recipe is thick.
What are your recommendations for canning homemade chili?
Thank you in advance for your replies