"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Thread Tools Display Modes
Old 01-22-2016, 12:36 PM   #1
Assistant Cook
Join Date: Jan 2016
Location: Madison, Wisconsin
Posts: 3
Canning recipes with meat? (First post, here, ever!)


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 is offline   Reply With Quote
Old 01-22-2016, 12:45 PM   #2
Head Chef
sparrowgrass's Avatar
Join Date: Jun 2004
Location: Highest point in Missouri
Posts: 1,820
Yep, you are missing one important thing. Use a USDA approved recipe for anything you can, at least if you want to be safe.

Check out this site: National Center for Home Food Preservation

It has all you need to know about canning everything that can be canned. There is a recipe for chili with meat on that site. You can adjust seasonings, but do not adjust ratios of ingredients. Density counts--a recipe that is too dense may not reach the proper temperature in the center of the jar.

Old standards said to can for the amount of time needed for the ingredient that took the longest time, but later research has suggested that that policy doesn't always work.

Tell him to freeze it, unless his recipe is really similar to the one on the site.

I work for Missouri Extension, and we are real tight-asses about following canning instructions to the letter. Lots of people have canned lots of things and haven't died--but I prefer not to take chances.
I just haven't been the same
since that house fell on my sister.
sparrowgrass is offline   Reply With Quote
Old 01-22-2016, 12:51 PM   #3
Assistant Cook
Join Date: Jan 2016
Location: Madison, Wisconsin
Posts: 3
Thank you!

THAT information also resonates.

I will abandon the idea of canning "our" recipes and give him the option of using an approved recipe or offer him space in my freezer.

I also have the USDA Guide to Home Canning and will make a loan of it, to my friend.

Monch is offline   Reply With Quote

meat, recipe, recipes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 09:16 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.