I'm a former tech executive who traded a corporate paycheck for a paid off house, homeschooled kids, and a family that hasn't needed the grocery store the same way in years - all from a suburban ranch home with no farm (yet).
Hi! I'm Janiece
Nothing beats the satisfaction of opening a jar of homemade chili on a busy weeknight. The rich aroma fills your kitchen instantly. Your family gets a nutritious, satisfying meal without any fuss. If you’ve been wondering about canning chili or searching for ways how to start canning substantial meals, you’ve discovered one of the most rewarding preservation projects available. This isn’t just about creating convenient dinners – it’s about mastering a skill that turns fresh ingredients into shelf-stable comfort food that beats anything from the store.
Why Canning Chili Is a Game Changer
Learning to preserve homemade chili transforms your meal planning completely. You control every single ingredient that goes into your family’s food. No artificial preservatives, no excessive sodium, and no mystery additives you can’t pronounce. Plus, having homemade chili ready at a moment’s notice is incredible for busy families. Sick days, unexpected guests, or those evenings when cooking feels impossible – you’ll be prepared for everything.
Essential Equipment for Canning Chili
Before diving into the process, let’s talk equipment. You’ll need a pressure canner for this project – this is absolutely non-negotiable for safely preserving chili. You’ll also need canning jars with new lids, basic canning tools like a jar lifter and headspace gauge, and a large pot for cooking your chili. The pressure canner might feel intimidating if you’re new to preservation, but it’s essential for safely canning low-acid foods like chili.
Best Ingredients for Perfect Canned Chili
The beauty of homemade chili lies in its flexibility and wholesome ingredients. You’ll need ground meat or beans for protein, diced tomatoes, onions, peppers, and your favorite spices. Choose fresh, high-quality vegetables for the best flavor and texture. Cut everything into uniform, small pieces that will hold up well during the canning process. Remember that flavors concentrate during storage, so go easy on salt and strong spices initially.
Step-by-Step Canning Chili Process
Start by browning your meat in a large pot, then set it aside. Sauté your vegetables until they’re slightly tender but still have some bite. The vegetables will continue cooking during the canning process, so don’t overcook them now. Combine your cooked meat with the vegetables, add tomatoes and seasonings, then bring everything to a boil.
Simmer your chili for just a few minutes to blend flavors. You don’t want to fully cook it since it will finish cooking during processing. Keep the mixture hot throughout the filling process to ensure safe canning temperatures. This step is crucial for food safety and proper heat penetration during processing.
Pressure canner with accurate gauge (dial or weighted)
9 pint (16 oz) canning jars or 4-5 quart (32 oz) jars with new lids and rings
Jar lifter, bubble removal tool, and headspace gauge
Large heavy-bottomed pot for cooking chili
Ladle and wide-mouth funnel
Method
Prepare Jars: Examine all jars for cracks or chips and discard any damaged jars. Wash jars and rings in hot soapy water, rinse thoroughly, and keep jars hot in a 180°F oven or simmering water until ready to fill.
Heat Lids: Place new canning lids in a small saucepan, cover with hot water at 180°F, and keep hot until ready to use. Do not boil lids as this may damage the sealing compound.
Ready Canner: Add 2-3 inches of water to your pressure canner and place the rack inside. Begin heating the canner while preparing the chili to save time during processing.
Brown Meat: In a large heavy-bottomed pot, brown the ground meat over medium-high heat, breaking it into small, uniform pieces and cooking until no pink remains. Drain excess fat, leaving meat in the pot.
Cook Vegetables: Add chopped onions, bell peppers, and celery to the browned meat and cook for 5 minutes until vegetables are slightly softened but still firm, stirring frequently to prevent sticking.
Add Tomatoes and Seasonings: Stir in crushed tomatoes, tomato sauce, chili powder, cumin, salt, and black pepper. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally to blend flavors.
Heat for Processing: Bring the chili mixture back to a full boil and maintain heat throughout the filling process. The chili should be very hot when ladled into jars to ensure safe canning temperatures.
Fill Jars: Using a ladle and wide-mouth funnel, fill hot jars with chili, distributing meat and vegetables evenly among jars. Leave exactly 1 inch headspace from the rim of each jar, adjusting liquid level as needed.
Remove Air and Seal: Remove air bubbles by running a plastic tool around the inside of each jar, adjusting headspace if necessary. Wipe jar rims thoroughly with a clean, damp cloth and center hot lids on jars with rings finger-tight only.
Process Under Pressure: Place filled jars on the canner rack using a jar lifter, ensuring jars do not touch each other. Lock canner lid in place, heat until steam vents steadily for 10 minutes, then place pressure regulator on vent and process at 11 pounds pressure for 100 minutes for both pints and quarts. Adjust pressure for altitude: 1,001-2,000 feet use 11 lbs, 2,001-4,000 feet use 12 lbs, 4,001-6,000 feet use 13 lbs, 6,001-8,000 feet use 14 lbs. After processing, turn off heat and let pressure return to zero naturally before opening canner.
Notes
Never use a boiling water bath for chili – pressure canning is mandatory for safety
Do not add beans, pasta, rice, dairy products, or thickening agents as these require different processing
Use only lean ground meat (90% lean or higher) to prevent excess fat that can interfere with sealing
Maintain proper headspace and processing times exactly as specified for food safety
Check pressure gauge accuracy annually at your local extension office
Store properly sealed jars in a cool, dark place for up to 2-3 years
Always inspect jars before opening – discard if lid is bulging, leaking, or contents smell off
Bring home-canned chili to a rolling boil for 10 minutes before serving for added safety
Safety Requirements for Canning Chili
Here’s where we get serious about safety protocols. Canning chili requires pressure canning because it’s a low-acid food. Never attempt to use a water bath canner for chili – it won’t reach the temperatures needed to eliminate harmful bacteria. Process your filled jars according to tested guidelines, adjusting pressure for your altitude. Food safety depends on following established procedures exactly.
Proper Storage for Your Canned Chili
Once your jars have cooled and sealed properly, store them in a cool, dark place. They’ll maintain quality for up to two years when stored correctly. Label each jar with the date and any special notes about ingredients or heat level. When you’re ready to enjoy your chili, simply heat it gently on the stove, adding fresh toppings like cheese, sour cream, or green onions.
Troubleshooting Common Chili Issues
Sometimes chili can separate slightly during storage, and that’s completely normal. Just stir it gently when reheating. If any jars don’t seal properly, refrigerate them immediately and use within a few days. You can also freeze unsealed jars for longer storage.
Build Your Self-Sufficient Kitchen
Mastering chili preservation is more than creating convenient meals. You’re building food independence and connecting with generational knowledge that our ancestors valued deeply. When you learn how to start canning hearty meals like this, you’re taking control of your family’s nutrition while building valuable life skills.
There’s incredible empowerment in opening your pantry and seeing rows of homemade meals ready to nourish your loved ones. You’re not just preserving food – you’re creating security and building skills that will serve your family for generations. So gather those ingredients, fire up that pressure canner, and let’s start building your amazing, self-sufficient kitchen together!
