What are the best tips for Canning Chili?
When canned chili, it is important to follow the established general safety procedures and instructions for preserved foods and also to observe measures specific to preserved foods with vegetables. The use of the right canned device and ensuring that chili is cooked at the right temperature is necessary for the right time necessary for safe preservation of chili. If the vegetables in canned chili are manipulated and properly preserved after harvesting, it will not only be longer, it will be without harmful bacteria. Botulism is serious paralytic diseases caused by bacterial toxins that can be fatal if they are not treated. Botulinum spores grow only in the absence of air, but can grow rapidly in incorrectly preserved foods. Home Canners should only use steam pressure canned food for preservation and should be followed by the recommended processes.
Chili contains low acid vegetables. Vegetables with low acid content should beProcessed at the steam pressure pressure. Other preservation methods do not allow the product to achieve 240 degrees Fahrenheit (116 degrees Celsius), the temperature required to remove the disputes of botulin. Usually, a standard dose of canned chili should be cooked for 75 minutes at pressure pressure.
fresh, tender and young vegetables are recommended for preservation of chili. Pressure canned should be treated at higher altitudes to reach 240 ° Fahrenheit (116 ° Cels). The pressure canning should be venting for 10 minutes before pressure. It should be cooked for at least 10 minutes before canned chili.
In preservation of chili, other general safety procedures for preservation should be followed. Only containers that are specially designed for canning should be used. The glasses must be washed in hot water, well flushed and pre -usedries. Many people prefer sterilizing glasses as a special degree of safety by soaking them in boiling water.
hot chili should be carefully poured into glasses and leave about a centimeter of space between the upper part of the container and chili. The head area is necessary to obtain secure seals. Wooden or plastic spatula should be used to remove any trapped air slowly by rotating the container when moving the spatula up and down the sides of the container. After the vessel is erased and the lid located at the top, the band should be firmly screwed.
The day after preserving chili should be checked. The center of the lid should not move while pressing. Once the tight seal is confirmed, the tapes can be removed. Jars should be marked with the date of preservation. Canned food should be stored in a cold dark place.