Preserving fresh beans through chili beans canning is a fantastic way to capture the vibrant flavor of peak-season produce and enjoy hearty, homemade chili anytime. This straightforward guide will walk you through the process, ensuring you have delicious, ready-to-use chili beans for all your culinary creations.
Key Ingredients for Chili Beans Canning
- 4 quarts fresh, dry chili beans (such as kidney, pinto, or black beans)
- 10 cups boiling water
- 2 tablespoons olive oil or other cooking oil
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 teaspoon cayenne pepper for heat
How to Make Chili Beans Canning
This recipe makes homemade chili beans incredibly simple and deeply satisfying, with rich textures and robust flavors. Preparation takes about 30 minutes, followed by the canning process. It’s a rewarding way to stock your pantry.
Step-by-Step Instructions
- Prepare the Beans: Rinse the dry chili beans thoroughly under cold water. Inspect them for any debris or small stones. Place the rinsed beans in a large pot and add enough cold water to cover them by at least 2-3 inches. Let the beans soak overnight, or use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. After soaking, drain and rinse the beans.
- Cook the Beans: Return the soaked and drained beans to the large pot. Cover them generously with fresh cold water (about 2 inches above the beans). Bring to a boil, then reduce heat, cover, and simmer until the beans are tender but not mushy. This can take anywhere from 1 to 3 hours, depending on the bean variety and soaking length. Do not add salt at this stage, as it can toughen the beans.
- Prepare the Seasoning Base: While the beans are simmering, heat the olive oil in a separate large skillet or pot over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Ingredients: Add the crushed tomatoes, tomato sauce, chili powder, cumin, oregano, salt, black pepper, and optional cayenne pepper to the skillet with the onions and garlic. Stir well to combine all the seasonings. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.
- Mix Beans and Seasoning: Once the beans are tender, drain any excess water, reserving about 1 cup of the cooking liquid. Add the cooked beans to the seasoning mixture. Stir everything together until the beans are evenly coated. If the mixture seems too thick, add a little of the reserved bean cooking liquid until it reaches your desired consistency. Let the chili mixture simmer gently for another 10-15 minutes, allowing the flavors to deepen.
- Prepare for Canning: Ladle the hot chili mixture into hot, sterilized canning jars, leaving a headspace of 1 inch from the rim. Remove any air bubbles by running a non-metallic spatula or bubble remover around the inside of the jars. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Apply Lids and Rings: Center a new, flat canning lid on each jar. Screw on the canning bands fingertip-tight.
- Process in a Pressure Canner: Place the sealed jars into a pressure canner filled with the recommended amount of water (follow your canner’s instructions). Secure the lid of the canner. Bring the canner up to pressure. Process the jars according to the guidelines for your altitude and the specific type of beans you are canning, typically for 75-90 minutes at 10-15 pounds of pressure. (It is crucial to consult reliable canning guidelines from sources like the National Center for Home Food Preservation for specific processing times and pressures, as chili beans are a low-acid food that must be processed in a pressure canner).
- Cool and Check Seals: Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not force depressurize. Once the pressure is completely released, carefully remove the lid. Let the jars stand in the canner for another 5 minutes before carefully removing them with a jar lifter. Place the jars on a towel-lined counter or cooling rack, spaced an inch apart, and leave them undisturbed for 12-24 hours. You will hear popping sounds as the lids seal.
- Store Properly: After 12-24 hours, check the seals. The lids should be concave and should not flex when pressed. Remove the canning bands (they can rust if left on) and wash the jars to remove any residue. Label the jars with the contents and date. Store the canned chili beans in a cool, dark, and dry place.
Why You’ll Love This Chili Beans Canning
The paramount benefit of chili beans canning is the incredible convenience of having wholesome, flavorful chili beans readily available, saving you precious time on busy weeknights. Imagine opening a jar filled with perfectly seasoned, tender beans that are leaps and bounds beyond anything from a store-bought can, all at a fraction of the cost. The rich depth of flavor you achieve by simmering these beans with your favorite spices is simply unparalleled, offering a truly satisfying meal experience that can easily be customized with your preferred toppings.
This homemade chili beans canning is a treasure for any kitchen, especially when compared to ordinary canned beans that often lack the nuanced taste and tender texture achieved through proper home canning. It’s an economical choice that empowers you to control ingredients and reduce food waste, making it a sustainable and delicious addition to your pantry. Don’t wait to fill your shelves with this pantry staple; try this chili beans canning method today and taste the difference homemade makes!
Storing and Reheating Tips
Proper storage is key to enjoying your canned chili beans for an extended period. Once sealed and cooled, ensure the lids are firm and concave. You can store the jars in a cool, dark, and dry place, such as a pantry or basement, away from direct sunlight and extreme temperatures. When stored correctly, properly canned chili beans can maintain their excellent quality for at least 12-18 months, though they will remain safe to eat for much longer if the seal remains intact.
To reheat your canned chili beans, simply open a jar and transfer the contents to a saucepan. Heat gently over medium-low heat, stirring occasionally, until heated through. You can add a splash of water or broth if a thinner consistency is desired. For a larger batch or to prepare for future meals, you can also thoroughly cool the opened chili beans and then store them in an airtight container in the refrigerator for up to 3-4 days. While it’s generally recommended to consume canned goods directly, if you wish to freeze a larger portion of heated chili beans, cool them completely, place them in freezer-safe containers or bags, and they will keep for 2-3 months in the freezer.
Final Thoughts
Chili beans canning is a rewarding process that brings incredible convenience and delicious flavor to your kitchen. Embrace this simple method to stock your pantry and enjoy homemade chili whenever the craving strikes. It’s a taste of summer preserved, waiting to be enjoyed.
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Chili Beans Canning
Ingredients
Equipment
Method
- Rinse the dry chili beans thoroughly under cold water. Inspect them for any debris or small stones. Place the rinsed beans in a large pot and add enough cold water to cover them by at least 2-3 inches. Let the beans soak overnight, or use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, cover, and let stand for 1 hour. After soaking, drain and rinse the beans.
- Return the soaked and drained beans to the large pot. Cover them generously with fresh cold water (about 2 inches above the beans). Bring to a boil, then reduce heat, cover, and simmer until the beans are tender but not mushy. This can take anywhere from 1 to 3 hours, depending on the bean variety and soaking length. Do not add salt at this stage, as it can toughen the beans.
- While the beans are simmering, heat the olive oil in a separate large skillet or pot over medium heat. Add the chopped onions and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons olive oil or other cooking oil, 2 large large yellow onions, finely chopped, 4 cloves cloves garlic, minced
- Add the crushed tomatoes, tomato sauce, chili powder, cumin, oregano, salt, black pepper, and optional cayenne pepper to the skillet with the onions and garlic. Stir well to combine all the seasonings. Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld.2 (28-ounce) cans crushed tomatoes, 1 (15-ounce) can tomato sauce, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon cayenne pepper for heat
- Once the beans are tender, drain any excess water, reserving about 1 cup of the cooking liquid. Add the cooked beans to the seasoning mixture. Stir everything together until the beans are evenly coated. If the mixture seems too thick, add a little of the reserved bean cooking liquid until it reaches your desired consistency. Let the chili mixture simmer gently for another 10-15 minutes, allowing the flavors to deepen.
- Ladle the hot chili mixture into hot, sterilized canning jars, leaving a headspace of 1 inch from the rim. Remove any air bubbles by running a non-metallic spatula or bubble remover around the inside of the jars. Wipe the rims of the jars clean with a damp cloth to ensure a good seal.
- Center a new, flat canning lid on each jar. Screw on the canning bands fingertip-tight.
- Place the sealed jars into a pressure canner filled with the recommended amount of water (follow your canner’s instructions). Secure the lid of the canner. Bring the canner up to pressure. Process the jars according to the guidelines for your altitude and the specific type of beans you are canning, typically for 75-90 minutes at 10-15 pounds of pressure. (It is crucial to consult reliable canning guidelines from sources like the National Center for Home Food Preservation for specific processing times and pressures, as chili beans are a low-acid food that must be processed in a pressure canner).
- Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not force depressurize. Once the pressure is completely released, carefully remove the lid. Let the jars stand in the canner for another 5 minutes before carefully removing them with a jar lifter. Place the jars on a towel-lined counter or cooling rack, spaced an inch apart, and leave them undisturbed for 12-24 hours. You will hear popping sounds as the lids seal.
- After 12-24 hours, check the seals. The lids should be concave and should not flex when pressed. Remove the canning bands (they can rust if left on) and wash the jars to remove any residue. Label the jars with the contents and date. Store the canned chili beans in a cool, dark, and dry place.