Pressure Canning Chili: A Homestead Staple for Long-Term Storage
Out here on the farm, we know the value of a well-stocked pantry. Whether it's the heart of winter or a busy harvest season, having ready-to-eat meals on hand makes life a little easier.
One of our favorite go-to meals is home-canned chili—hearty, flavorful, and shelf-stable for months to come. If you've ever wanted to learn how to pressure can your own chili, you're in the right place.
Why Pressure Can Chili?
Canning chili is a great way to preserve food while keeping it convenient and delicious. Unlike freezing, pressure canning ensures your chili is ready to eat straight from the jar, with no thawing or reheating required beyond a quick warm-up on the stove. Plus, it’s a fantastic way to use up fresh ingredients from your garden or bulk meat purchases.
Step-by-Step Guide to Pressure Canning Chili
Step 1: Gather Your Supplies
You'll need:
A pressure canner (not a water bath canner, as chili contains low-acid ingredients that require pressure canning for safety).
Canning jars (pint or quart-sized, depending on your preference).
Lids and rings, checked for any defects.
A ladle, funnel, jar lifter, and clean towels.
Your favorite homemade chili recipe (or the one we share below!).
Step 2: Prepare Your Chili
Our favorite homestead chili starts with ground beef or venison, tomatoes, beans, onions, and a blend of farm-fresh spices. Brown the meat first, then combine all ingredients in a large pot. Simmer for about 30 minutes, ensuring everything is well-cooked and blended.
Step 3: Fill the Jars
Using a funnel, ladle hot chili into clean, sterilized jars, leaving about 1-inch headspace at the top. Wipe the rims with a damp cloth to remove any residue, then secure the lids and rings until fingertip-tight.
Step 4: Process in the Pressure Canner
Place jars in the pressure canner with the recommended amount of water (usually 2-3 inches).
Lock the lid and bring the canner to the correct pressure (typically 10-15 PSI, depending on altitude).
Process pint jars for 75 minutes and quart jars for 90 minutes.
Once the time is up, allow the canner to depressurize naturally before carefully removing the jars.
Step 5: Check the Seals & Store
After cooling for 12-24 hours, check that the lids have sealed properly. Any unsealed jars should be refrigerated and used within a few days. Store sealed jars in a cool, dark pantry for up to a year.
Enjoying Your Homemade Chili
When you're ready for a quick and hearty meal, simply open a jar, heat it up, and serve! Whether you enjoy it over rice, with cornbread, or straight from the bowl with a sprinkle of cheese, this homemade chili is sure to become a pantry favorite.
A Homesteader’s Secret to Preparedness
Pressure canning is more than just a food preservation method—it’s a way to ensure your family always has nourishing, homemade meals ready at a moment’s notice. Whether you’re new to canning or a seasoned homesteader, adding pressure-canned chili to your pantry is a decision you won’t regret.
Ready to get started? Watch our full step-by-step guide on our YouTube channel! Or checkout the rest of our recipes!