Canning Chili Beans

This is an easy way to precook your beans, to make dinners super quick and super easy to prepare.  Once canned, it is literally a matter of opening a jar, dumping it into a pot, adding meat and warming.  Of course, adjust and add to this anything you would like, additional tomato sauce, vegetables, sausage, the possibilities are endless. But this is a great “base” to start your chili off with it. Best of all, no pre-soaking any beans!  I can not tell you how many times my boys wanted chili for dinner at the last moment, and it was impossible because I didn’t “soak” beans overnight.  As long as I have canned beans on my shelf, that stress has been listed.

 

I buy my dried beans in BULK when I can.

Here is a 5lb bag of Light Red Kidney Beans

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Basic canning supplies, beans and a pressure canner is all you need to do this. SUPER EASY!

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Here are my beans, complete along with pints of regular/plain kidney beans.

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I COVER my jars with a towel while sitting over night to cool in order to keep the draft off of my jars as they come down to room temperature slowly.

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Quarts:

1 cup dried beans

1″ headspace

Processed: 90 minutes at 10lbs of pressure

 

PINTS:

1/2 cup dried beans

1″ headspace

Processed: 75 minutes at 10lbs of pressure

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If you’re interested in watching me can these chili beans, go ahead and watch my youtube video posted below:

 

Pressure Canned Chili Beans
Yields 7
A simple, easy way to prep your beans beforehand to make dinners on a busy school night EASY!
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Cook Time
1 hr 30 min
Total Time
4 hr
Cook Time
1 hr 30 min
Total Time
4 hr
93 calories
17 g
0 g
0 g
6 g
0 g
38 g
176 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
38g
Yields
7
Amount Per Serving
Calories 93
Calories from Fat 2
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 176mg
7%
Total Carbohydrates 17g
6%
Dietary Fiber 7g
27%
Sugars 1g
Protein 6g
Vitamin A
4%
Vitamin C
3%
Calcium
4%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Clean water- I use boiled.
  2. 7 quart mason jars
  3. 1 cup dried kidney beans
  4. 1/4 cup tomato sauce
  5. 1/2 tsp canning salt
  6. 1 tsp smoked paprika OR plain paprika
  7. 1 tsp granulated garlic
  8. 1 tsp granulated onion
  9. 1 tsp dehydrated onion
  10. 1 tsp chili powder'1/4 tsp cumin
  11. vinegar to wipe rims of jars
Instructions
  1. Using clean quart jars.... add 1 cup of dried kidney beans.
  2. Add tomato sauce.
  3. Add spices.
  4. Fill remaining jars with boiled, hot water.
  5. Debubble/stir contents.
  6. Wipe rims of jars with vinegar, checking for any crack, nicks and making sure rim is clean of debris.
  7. Add lid and ring, which has been soaking in hot, simmered water.
  8. Place into pressure canner.
  9. Canning: 1" headspace, processed for 90 minutes for quarts, 75 minutes for pints at 10lbs of pressure for Michigan. Check your pressure poundage in your state.
  10. When pulling them out of the canner, cover them with a towel and allow them to cool for 24 hours. Check for sealing, remove bands/rings and wash jars in hot soapy water with 1/2 cup vinegar added to the water. Rinse and dry. Label. Place into your pantry. ENJOY!
beta
calories
93
fat
0g
protein
6g
carbs
17g
more
The Kneady Homesteader http://thekneadyhomesteader.com/

10 thoughts on “Canning Chili Beans

  1. Okay you’ve got me hooked on another type of Bean. Just saw you FB post of the chili mac & bread which looks delish.

    Question on the ingredients for canning the beans. Are the ingredients listed above a per jar list or do you mix it all together is distribute between the 7 quart jars?

    Thanks,
    GayNell Hilton

    • Hey GayNell! It is per jar, but feel free to tweak it as you like. For me, this combo is great….. for my chili mac i just threw in a little more since adding the pasta diluted the spices a little bit…. but you can definitely play around with it! 😀

  2. Hey it’s Vickie from MI again. How’s it going?
    I just wanted to say that I absolutely Love home canned chili beans!!! I have never been a fan of the store bought kind but the home canned type are the very best! You can add the spices that your family likes and know that is all that is in them. I love to us it in chili (of course), as a side dish, add ground beef or shredded chicken, the list just goes on! I took them when we went camping with our horses this fall and made a great and EASY chili!! I have given several jars away and always get positive remarks back.
    Enjoy your night!
    Vickie

  3. This is great ! TY! and yes I watched the whole video. I am assuming I could od this with split peas or lentils in that I would not have to precook them as soup but could create the soup in the jars?

  4. My boyfriend complained that the beans were still too firm ( I even soaked them overnight), can I boil for about 10 minutes to get a softer texture?

    • i believe so, but check a canning resource guide and check the method for boiling beans before canning. also, check the date on them, older beans can harden over time. some never get soft. you can soak them over night too as an option!

  5. I’m about to try the chili beans in pints – got the red beans at the dollar store, so I’m expecting they’re on the old side. 🙂 I might leave out the tomato sauce, substitute home-made salsa verde – the acids in tomatoes sometimes toughen beans in cooking.

    Thank you for sharing your recipe!

  6. And I tried it, in pints, and it was all gone in two days. 🙂 The beauty of this is, if I have the beans around I can always fill quart space in a not quite full meat-canning run, long as it’s at least 90 minutes.

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