Monch
Assistant Cook
Hello,
I've been pressure canning my own stocks, using USDA guidelines, for years.
I have a 23qt. Presto dial canner.
Now, a friend has asked if he can pressure can his home made chili.
I thought I remembered that canning recipes was discouraged, but research seems to support the idea of canning a meat-based recipe.
The rules I've found are:
- Start with wholesome ingredients and handle with food safety in mind while making your recipe
- Follow sound general canning practices
- Use ONLY pint jars and no larger
- Process at 11psi for 75 minutes
Am I missing anything?
Thanks in advance for any advice you might have, or experiences to share.
Monch
I've been pressure canning my own stocks, using USDA guidelines, for years.
I have a 23qt. Presto dial canner.
Now, a friend has asked if he can pressure can his home made chili.
I thought I remembered that canning recipes was discouraged, but research seems to support the idea of canning a meat-based recipe.
The rules I've found are:
- Start with wholesome ingredients and handle with food safety in mind while making your recipe
- Follow sound general canning practices
- Use ONLY pint jars and no larger
- Process at 11psi for 75 minutes
Am I missing anything?
Thanks in advance for any advice you might have, or experiences to share.
Monch