Spicy Chili Beans ~ Pressure Canning

These beans are great to have on your shelf at the ready and these babies are packed with flavor and definitely chili ready!

Ingredients and Variations

Ingredients: Pinto beans, tomato sauce, water, chili powder, cayenne pepper, garlic powder, onion powder, dried onion, paprika, black pepper, Mexican oregano, cumin,

Canning

Before you begin, be sure to do the safety checks on your canner per manufacturer instructions. Always inspect your jars for chips and cracks and wash all equipment needed for the canning project, in hot soapy water.

Be sure to check the recipe for recommended headspace and be accurate. This is important for shelf stability and safety. Consult the USDA Complete Guide to Home Canning and Preserving for more information. https://nchfp.uga.edu/publications/publications_usda.html

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Spicy Chili Beans ~ Pressure Canning

Recipe by Jeni Gough

0.0 from 0 votes

Processing time for pints

1

hour 

15

minutes

Processing time for quarts

90

minutes

yields

8

quarts or

yields

16

pints

Ingredients

• 4 lbs dry beans, Navy or pinto

• 16 oz plain tomato sauce

• 6 – 8 cups boiling water

• Chili Spice Mix

• 4 tbsp chili powder

• 2 tbsp dried, chopped onion

• 2 tsp cayenne pepper *optional

• 2 1/2 tbsp onion powder

• 2 1/2 tbsp garlic powder

• 2 tbsp Mexican oregano

• 2 tbsp sweet paprika

• 1 tbsp smoked paprika

• 4 tsp ground cumin

• 1/2 tsp black pepper

Directions

• Sort, rinse and soak beans overnight or do quick soak method.
• nspect jars for cracks and chips. Wash jars, lids and rings in hot, soapy water. Prepare pressure canner per canner instructions, filling with water. Bring canner to a low simmer.
• Mix all seasonings together and set aside.
• Fill jars half full with beans, add 3 – 4 tsp seasoning, 1 tbsp tomato sauce and boiling water to 1 inch headspace, De-bubble, wipe rims with white vinegar, put on lid and ring, put directly into simmering canner.
• Process pints for 75 minutes and quarts for 90 minutes.