I had a bunch of ground venison in a vacuum sealed bag and it was enough to double my normal recipe. I was going to freeze the leftovers, but my mom suggested canning. Everything is fully cooked - meat, veggies, beans, etc. I used canned kidney, black, pinto, etc beans and never messed with the kind you have to soak overnight.
Since everything is fully cooked already, how long and what PSI do I need to can the chili at? I would assume it would be just enough to heat the contents to "sterilize" the air between the chili and the lid and to let the seal pop in.
I'm seeing a lot on Google for canning from the start, where you don't fully cook everything, or canning things separate. I'm looking for a solution that makes meals easy - open jar, dump contents into a pot, heat, eat.
So, knowing that I have fully cooked chili already, basically leftovers from yesterday, what's my canning solution or am I better off freezing?
Since everything is fully cooked already, how long and what PSI do I need to can the chili at? I would assume it would be just enough to heat the contents to "sterilize" the air between the chili and the lid and to let the seal pop in.
I'm seeing a lot on Google for canning from the start, where you don't fully cook everything, or canning things separate. I'm looking for a solution that makes meals easy - open jar, dump contents into a pot, heat, eat.
So, knowing that I have fully cooked chili already, basically leftovers from yesterday, what's my canning solution or am I better off freezing?