Easy Canning Recipe: How to Can Chili Beans at Home

Hello! Today, I'm excited to show you how to can chili beans. This process is super simple and makes dinner prep a breeze on busy nights. Just dump the jar into a pot, add some meat, and you’re good to go. Here’s how you can do it too!

Step 1: Gather Your Ingredients and Supplies
To get started, you’ll need the following:

Ingredients:

Kidney beans (one cup per quart jar)
Tomato sauce (one ladle per jar, about a quarter cup)
Spices: Canning salt (1/2 teaspoon per jar), smoked paprika (1 teaspoon per jar), granulated garlic (1 teaspoon per jar), granulated onion (1 teaspoon per jar), chili powder (1 heaping teaspoon per jar), cumin (1/4 teaspoon per jar), and minced onion (optional)
Supplies:

Large pot of boiling water (for filling jars)
Hot pot with lids and rings
Jar tongs
Funnel
Ladle
Dry measuring cups
Measuring spoons
Bubble remover tool
Canning jars (quart size)
Pressure canner
Step 2: Prepare Your Beans and Jars
Clean the Beans: Wash your beans thoroughly under cold running water for about 15 minutes to ensure they are clean.
Prepare Jars: Ensure your jars are clean and dry. Place one cup of dried kidney beans into each quart jar.
Step 3: Add Tomato Sauce and Spices
Tomato Sauce: Add one ladle (about a quarter cup) of tomato sauce to each jar.
Spices: Add the following spices to each jar:

1/2 teaspoon of canning salt
1 teaspoon of smoked paprika
1 teaspoon of granulated garlic
1 teaspoon of granulated onion
1 heaping teaspoon of chili powder
1/4 teaspoon of cumin
Optional: Minced onion
Step 4: Fill Jars with Boiling Water
Boil Water: Boil tap water to remove any chlorine and impurities.
Fill Jars: Using a ladle, fill each jar with the boiling water, leaving one inch of headspace at the top.
Remove Bubbles: Use a bubble remover tool to release any trapped air bubbles inside the jars.
Step 5: Seal and Process the Jars
Clean Rims: Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
Add Lids and Rings: Place the lids on the jars and screw the rings on just until fingertip tight.

Pressure Canning: Place the jars in your pressure canner. Make sure there is enough water in the canner according to the manufacturer’s instructions.
Processing Time: Process the jars at 10 pounds of pressure for 90 minutes (adjust for your altitude if necessary).
Step 6: Cool and Store
Cool Down: Once the processing time is complete, turn off the heat and let the canner cool down naturally. Do not force-cool it.
Remove Jars: Carefully remove the jars from the canner and place them on a towel-covered counter to cool. As they cool, you will hear the lids pop, indicating a proper seal.
Storage: Let the jars sit undisturbed for 24 hours. Check the seals before storing them in a cool, dark place. Properly sealed jars can last up to a year.
Final Tips
No Pre-Soaking Needed: I prefer using dried beans without pre-soaking as it results in firmer beans.
Customize Your Recipe: Feel free to adjust the spices according to your family’s taste.
Fast Dinner Prep: With these canned chili beans, you can quickly whip up a hearty meal by adding some ground meat or canned beef.
Canning chili beans at home is a great way to have a quick and easy meal ready to go. Give this recipe a try and enjoy the convenience of homemade, delicious chili beans anytime. Happy canning!