Homemade Chili Looked and Tasted Burnt After Pressure Canning
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
November 5, 20100 found this helpful
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.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
In This Article
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by ThriftyFun
generated on November 30, 2016 at 7:09:52 PM on 10.0.0.61 in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer
. If you have any problems or suggestions feel free to Contact Us