This summer I tried my hand at canning home made chili, using the recipe in my Ball Blue book. Before the actual canning process, the chili was tasty and good looking. After I got it out of the pressure cooker, it looked and tasted burnt. Our local extension agent is mystified. I did have to use the 15 lb pressure as we are slightly above the 1000 ft. sea level. Any ideas as to what went wrong?
By Carol from Viroqua, WI
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Did you use a rack? I can see it burning if you had your jars resting on the bottom of the canner. Also, if you added sugar to your chili, it burns very easily.
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