Betcha don't have one of these!
Isn't she lovely? I've named her Golda. Harvest Golda. She's helping me make some convenience food.
What? Pressure canning doesn't sound like convenience food?
Ah, but it is. See, it's convenient for me to make a big old batch of chili right now. It might not be convenient for me to do it later. It will, however, be convenient for anyone to pop open a jar and nuke it when they want it. Even if I'm not around. Like, you know, in case I actually take a shower, get dressed and go somewhere.
Hey, it could happen.
Homemade Canned Chili
(makes 7 quarts)
10 lbs ground chuck (wait 'til it's on sale)
4 cups of chopped onion
2 cloves of garlic, minced
12 cups of V8 juice (you can also add tomatoes if you don't have a teen who hates them)
1 cup chili powder
3 tbsp salt
hot pepper flakes to taste
cumin to taste
Brown meat. You may need two large stock pots for this. Drain off excess fat. Add onions and garlic; cook slowly until onions are tender. Add remaining ingredients and simmer 20 minutes. Skim off excess fat, if necessary, before canning. Ladle hot chili into hot jars, leaving 1 inch head space. Remove air bubbles. Adjust two piece lids. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a stem-pressure canner.
To serve: Add cooked or canned pinto or kidney beans heat and serve. OR pour contents into crock pot; add one block of Velveta cheese; cook until melted, stir. Serve as party dip with tortilla chips. (I don't know anyone who doesn't like this dip, but your waistline may suffer.)