Canned Chili Update! Yum!

We finally opened a can of my homemade chili... Drum roll please... It was wonderful! I was so happy with the way it turned out. Dinner was ready super fast and the family approved.

I am working on a weekly menu to use up these canned goodies.

Thanks for stopping by!

Modern Chevron Afghan #4

White, gray, and pale yellow were the colors I chose for my first ripple afghan. I really enjoyed making this one even though my hands are still throbbing from all the crocheting! This one took about 10 days to complete, thankfully I completed last week's afghan a little early :) I worked very hard to get it finished but it was definitely worth it!

Pattern found http://allthingsbrightandbeautifulcrafts.blogspot.com/2011/11/chevron-blanket.html
I did a hdc instead of sc to make the project go faster. My afghan measured about 43" x 68" and I used 2 strips of accent color instead of just one.

Afghan #3

Finally finished my third afghan, it is small, a lapghan or baby blanket but nonetheless it is finished! Very happy with the way it turned out I may go back and add a few colors to the granny edge.
The pattern? Well I didn't really use one, I just chained about 120, hdc in each row until blanket measured about 36 inches then single crocheted (sc) around entire blanket, 3 sc in each corner stitch. For the granny edging I did 3 double chains (dc) in one single crochet, then skipped 2. For the corners you do 3dc, chain 2, then 3dc in same corner stitch.
Next week's afghan will be a gray, white and pale yellow afghan.
Happy crocheting!

Canning Chili

First off let me say that I'm new to canning.  I have helped my mom can green beans during the summer but I was never allowed to actually DO anything except break and string beans.  My kids have great appetites and aren't really picky but I just can't open a box of processed junk and feed it to them, so I cook most things from scratch.  Scratch cooking takes a lot of time and there seems to be mountains of dishes to wash later!  Instead of freezing food that will eventually freezer burn or thaw in one of our common winter power outages I decided to try my hand at canning.

Project #1
Chili
We love chili and it isn't very difficult to make but when you're in a hurry having something like this already prepared can be the difference in eating out or eating in ($$$$$ saved.)

Recipe:
4 lbs lean ground beef
1 onion, diced
2 green peppers, diced
1stalk celery, diced
1 lb kidney beans
1lb pinto beans
2 Tbsp. chili powder (or desired amount)
1 Tbsp. black pepper
2 Tbsp. salt
6 cups water

Sort and wash beans, cover with about 4 inches water above top of beans.  Bring to a rapid boil; boil for 2 minutes. Remove from heat, let sit for one hour.

Brown ground beef, onion, peppers and celery, drain.

Combine all ingredients (add beans with water cooked in) in large stockpot.

Bring to a boil, simmer.

Ladle into quart mason jars leaving 1" headspace from rim.  Make sure to wipe edges of jars, add lids and rings.

Place prepared jars into pressure canner.  Canner must be full, mine holds 7 quart jars.  If you don't have enough jars to fill canner fill extra jars with water (1" headspace.)  Add water to canner until it is about halfway up on the jars.

Process at 15 pounds pressure for 1 hour and 45 minutes.

When processing is finished turn off heat, let cool about 2 hours. I use a silicone oven mit to remove the jars from the canner, jars will be VERY HOT!!!!

It seems like a lot to do at first but the more you do it the easier it gets!  Happy canning!

TIP:  I have an 8 quart stockpot that I fill nearly to the brim, this makes one canner full of chili, stew, whatever.  This is the easiest way I have found to make sure I have enough but not too much for canning.  If your pot isn't quite full add some water or tomato juice to fill it about 2-3 inches from the top.