You can alter the recipe to suit your own taste buds which means you can add as much or as little chilli as you wish. There are some things you should know first however. Such as the pressure for the canner, the canning jars a canning funnel and also a pull for the hot jars. The ingredient list will consist of 5lbs of ground beef, a couple of cups of onion, a clove of garlic that has been crushed along with six canned tomatoes with juice, chilli powered in a œ cup, salt from a œ tablespoon, a single hot red pepper which has been sliced thinly plus a teaspoon of cumin seeds that have been ground.
Take a big pot and put the beef, onions plus garlic into it. Cook these ingredients until they have turned brown in color. Drain off the fat but if you have a lot of fat in the can it won't turn out correctly. Now add in all the other ingredients, allow it to boil and then reduce the heat. The cooking process should last for a further 20 minutes. If there is any fat floating about on the top, make sure you remove it.
Whilst the cooking is going on, you can get your pressure canner set up with some inches of boiled water. Then you can place your jars into the water. Your jar caps should also be in the hot water for when you need to use it.
Now you can fill up your heated jars with your pepper mixture, allowing an inch of space at the top. Now take the rims and dry them off with a towel. Place the lid and then you need to squeeze the ring. The jar will then need to be placed back into the boiling water that is in the canner. Repeat this process with your other jars until the pepper recipe has been used up.
Put the lid of the canner on but it's important that the faucet is allowed to be left open if using a weighted gauge canner. The pressure canner needs to be vented so as to ensure no air pockets are present whilst canning. Do this for 10 minutes and then you can close the faucet.
The timing needs to be started with the gauge is rocking 2 to 3 times a minute. If you are using the dial type then wait for the pressure to reach 10 pounds. The canning process then needs to be given an hour and fifteen minutes if you're using pint jars. If however you're using quart jars then allow an hour and a half.
After this has come to an end you should allow the canner to cool down for about half an hour and take away the weight gauge. You should only remove the lid when there is no steam escaping or the pressure has fallen to zero.
Tags: canning, recipe, pepper
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