How to Can Leftover Chili?
Leftover chili can be safely and effectively canned using a pressure canner, allowing you to enjoy a convenient and delicious meal long after the initial cook. Properly canned chili offers a shelf-stable way to preserve flavor and reduce food waste.
Introduction: Chili Canning – A Culinary Conservation
Chili, a hearty and versatile dish, often yields generous portions. While enjoying it for days is an option, canning offers a method for long-term storage without sacrificing flavor. This process not only minimizes food waste but also provides the convenience of having ready-to-eat chili on hand whenever you crave it. Canning, however, requires adherence to specific safety guidelines to prevent spoilage and ensure a safe and delicious product.
The Benefits of Canning Leftover Chili
Canning leftover chili offers several advantages:
- Extended Shelf Life: Properly canned chili can last for years when stored in a cool, dark place.
- Reduced Food Waste: Canning prevents perfectly good food from ending up in the trash.
- Convenience: Enjoy a quick and easy meal without the need for extensive cooking.
- Cost Savings: Utilize leftovers and reduce grocery expenses.
- Customization: Control ingredients and avoid unwanted additives found in store-bought canned goods.
Essential Equipment and Ingredients
Successful chili canning relies on having the right tools and ingredients.
- Pressure Canner: This is essential for safely canning low-acid foods like chili. A boiling water bath canner is not sufficient.
- Canning Jars and Lids: Use jars specifically designed for canning (e.g., Mason jars). New lids are crucial for a proper seal.
- Jar Lifter: This tool allows you to safely lift hot jars without burning yourself.
- Wide-Mouth Funnel: Helps to fill jars neatly.
- Ladle: For transferring chili into the jars.
- Bubble Remover/Headspace Tool: A non-metallic tool for removing air bubbles and measuring headspace.
- Clean Towels: For wiping jar rims and cleaning up spills.
- Your Leftover Chili: Ensure it’s freshly prepared and hasn’t been sitting out for more than two hours at room temperature.
Step-by-Step Canning Process
Follow these steps carefully to ensure safe and effective chili canning:
- Prepare Jars: Wash jars and lids in hot, soapy water. Rinse thoroughly. Keep jars hot until ready to fill. Lids should be simmered (not boiled) in water to soften the sealing compound.
- Heat Chili: Bring your leftover chili to a rolling boil for at least 10 minutes before filling the jars. This helps to ensure even heating during processing.
- Fill Jars: Using a wide-mouth funnel, ladle the hot chili into the hot jars, leaving 1 inch of headspace. Headspace is the space between the top of the food and the lid.
- Remove Air Bubbles: Insert a bubble remover or non-metallic spatula down the sides of the jar to release trapped air bubbles.
- Wipe Jar Rims: Use a clean, damp cloth to wipe the rim of each jar to remove any food particles.
- Apply Lids and Rings: Place a lid on each jar, centering it on the rim. Screw a band (ring) onto each jar fingertip-tight. Avoid overtightening.
- Load Canner: Follow the manufacturer’s instructions for your pressure canner to preheat it. Carefully place the filled jars onto the rack inside the canner. Add the recommended amount of water.
- Process Jars: Seal the canner lid according to the manufacturer’s instructions. Vent the canner to exhaust air, then pressurize to the recommended pressure for your altitude and jar size. Process half-pint or pint jars for 75 minutes, and quart jars for 90 minutes. These times are based on USDA guidelines. Adjusting processing time based on size of jar used ensures safety.
- Cool and Check Seals: Once the processing time is complete, turn off the heat and allow the canner to cool down naturally until the pressure returns to zero. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface, leaving space between them. Let them cool for 12-24 hours. As they cool, you should hear a popping sound as the lids seal. After cooling, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If it flexes, the jar didn’t seal correctly and should be refrigerated and used within a few days, or reprocessed with a new lid.
- Store Jars: Remove the rings (bands) from the sealed jars and wash the jars. Label and date each jar. Store in a cool, dark, and dry place.
Understanding Headspace and Why It Matters
Headspace is the space between the top of the food and the lid of the jar. Correct headspace is crucial for proper sealing. Too little headspace can cause the food to expand during processing and force the lid off, resulting in seal failure. Too much headspace can prevent the jar from reaching a vacuum and also result in seal failure.
Altitude Adjustments
The processing times and pressure requirements for canning vary depending on your altitude. At higher altitudes, water boils at a lower temperature, which means that it takes longer to heat food thoroughly. Consult your pressure canner’s instruction manual or USDA guidelines for specific adjustments based on your altitude. Using this table is recommended:
| Altitude (Feet) | Increase Pressure (PSI) |
|---|---|
| 0-1,000 | No adjustment needed |
| 1,001-2,000 | Add 1 PSI |
| 2,001-4,000 | Add 2 PSI |
| 4,001-6,000 | Add 3 PSI |
| 6,001-8,000 | Add 4 PSI |
| 8,001-10,000 | Add 5 PSI |
Common Mistakes to Avoid
- Using a Boiling Water Bath: Chili is a low-acid food and must be processed in a pressure canner to prevent botulism.
- Improper Headspace: Incorrect headspace can lead to seal failures.
- Not Venting the Canner: Venting the canner removes air and ensures proper pressure buildup.
- Inadequate Processing Time: Insufficient processing time can lead to spoilage.
- Overfilling Jars: Overfilling can prevent proper sealing.
- Using Damaged Jars or Lids: Damaged jars or lids can compromise the seal.
- Not Adjusting for Altitude: Failing to adjust processing times or pressure for altitude can lead to under-processing.
Troubleshooting Seal Failures
If a jar doesn’t seal properly, you have a few options:
- Reprocessing: Replace the lid with a new one and reprocess the jar, using the full processing time.
- Refrigerating: Store the chili in the refrigerator and use it within a few days.
- Freezing: Freeze the chili in a freezer-safe container.
Frequently Asked Questions (FAQs)
Can I can chili with beans?
Yes, but only if you are following a tested recipe from a reliable source like the USDA or your local extension office. Adding beans changes the density and heat penetration of the chili, requiring specific adjustments to processing times.
What if my chili contains meat?
Chili containing meat can absolutely be canned using a pressure canner. It is important to follow the processing times established by a tested recipe for meat-based chili. Ignoring those specific processes can cause bacterial growth.
How long will canned chili last?
Properly canned chili can last for at least one year in a cool, dark, and dry place. While it may still be safe to eat after that, the quality may decline over time.
How do I know if my canned chili has spoiled?
Look for signs of spoilage such as bulging lids, broken seals, unusual odors, or mold growth. If you see any of these signs, discard the chili immediately.
Can I add thickeners like flour or cornstarch to my chili before canning?
No, do not add thickeners before canning. They can interfere with heat penetration and lead to unsafe conditions. You can add thickeners when you reheat the chili.
Is it safe to can chili in different jar sizes?
Yes, but you must adjust the processing time according to the jar size. Refer to the USDA guidelines or your pressure canner manual for specific recommendations.
Do I need to add lemon juice or vinegar to my chili before canning?
Generally, no, you don’t need to add acid to chili, unless the recipe specifically calls for it to lower the pH. Chili recipes typically have enough naturally acidic ingredients to ensure safety when pressure canned.
What pressure should I use for canning chili?
The recommended pressure varies depending on your altitude and the type of pressure canner you are using (dial gauge or weighted gauge). Consult your pressure canner’s instruction manual or USDA guidelines for specific recommendations.
Can I can leftover chili that has been sitting out for several hours?
No, never can chili that has been sitting out at room temperature for more than two hours. Bacteria can grow rapidly and produce toxins that are not destroyed by the canning process.
What if I run out of new lids? Can I reuse lids?
No, never reuse canning lids. They are designed for single-use only. Rings (bands) can be reused, but lids must be new to ensure a proper seal.
Can I can chili in my oven?
No, never attempt to can chili in your oven. Oven canning is not a safe method and can lead to spoilage.
What do I do if my pressure canner loses pressure during processing?
If your pressure canner loses pressure, restart the processing time from the beginning, bringing the canner back up to the correct pressure. This ensures that the chili is processed adequately.