33
CHILE CON CARNE
3 cups dried pinto or red kidney beans
5
1
⁄
2
cups water
5 tsp salt (separated)
3 lbs ground beef
1
1
⁄
2
cups chopped onions
1 cup chopped peppers of your choice (optional)
1 tsp black pepper
3 to 6 tbsp chili powder
2 qts crushed or whole tomatoes
Makes about 9 pints
Procedure: Wash beans thoroughly and place them in a 2 qt. saucepan. Add cold water to a level of 2 to 3
inches above the beans and soak 12 to 18 hours. Drain and discard water. Combine beans with 5
1
⁄
2
cups of
fresh water and 2 teaspoons salt. Bring to a boil. Reduce heat and simmer 30 minutes. Drain and discard
water. Brown ground beef, chopped onions, and peppers, if desired, in a skillet. Drain off fat and add 3
teaspoons salt, pepper, chili powder, tomatoes and drained cooked beans. Simmer 5 minutes. Caution: Do
not thicken. Fill hot jars, leaving 1-inch headspace. Adjust lids and process.
Process time for Chile Con Carne Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints 75 min 10 lb 15 lb
CLAMS (Whole or minced)
Procedure: Keep clams live on ice until ready to can. Scrub shells thoroughly and rinse, steam 5 minutes,
and open. Remove clam meat. Collect and save clam juice. Wash clam meat in water containing 1 teaspoon
of salt per quart. Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or ½
teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make mince clams, grind clams with a meat
grinder or food processor. Fill hot jars loosely with pieces and add hot clam juice and boiling water if needed,
leaving 1-inch headspace. Adjust lids and process.
Process time for Clams Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Half-pints 60 min 10 lb 15 lb
Pints 70 min 10 lb 15 lb
Hot
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