Is It Safe To Can Your Homemade Chili, Soups, and Stews?
Since first writing this article, I’ve learned to can MANY meals in a jar. YES, you can absolutely can your own soups, stews, and chili- as long as you have a pressure canner. If I can learn to do it, there’s no reason you can’t too. So jump on in and give it a try! You’ll be so glad you did.
I’ve heard a lot of other people saying that they like to whip up a huge batch of their favorite chili or soup and can the leftovers for a stash of easy convenience foods in a jar. Jackie Clay from Back Woods Home has said that it’s safe to can your own recipe of chili (beans and all) as long as you process it in a pressure canner at 10 lbs pressure for 90 minutes for quart sized jars.
I guess I’m wondering though, how do you know what is okay to can? I know there are some things that aren’t too tasty to put in a jar, like broccoli for instance. Sometimes the flavor changes after being canned. Sometimes things just turn to mush. Would I just have to learn through trial and error?
Does anybody know any “rules” about canning your own recipes for quick convenience meals? Would I just base my processing times on the ingredient that needs to be canned the longest (like, if there’s chicken in the soup then I would process the jars for as long as chicken by itself needs to be processed, since meat needs more time than veggies)?
How do you experienced canners do it?
Does anybody have a favorite chili, soup, stew or chowder recipe that you love to can and always comes out delicious? Please, people, share what you know!