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Canning question: canned homemade chili, safe?

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Canning question: canned homemade chili, safe?

gschneider | Oct 1, 2009 10:20 AM

Hi! I've been using Chowhound for a while now, but have never felt the need to post. Until now.

Recently, I pressure canned a large batch of homemade chili (basic recipe: ground beef, tomatoes, peppers). I cooked it first as usual, then decided to process it rather than freeze it. I did not follow a traditional canning recipe, I just decided to can what I usually make. I pressure canned it at 15lbs for 45 minutes. I then let it sit on the shelf for about a week until I realized that it my methods may be unsafe. It's now in the fridge awaiting it's fate: belly or trash.

I realize that this is not a safe method of canning. Multiple extension offices have told me so. I should have followed a tried and true method, and I should have processed the jars for twice as long. However, it is a lot of food to throw out, and I'm curious if others might have some advice. Knowing they've been "half-processed" and on a shelf for a week:

1. Would you eat this food?
2. Would you open and reprocess them for 90 minutes and consider them "safer"?
3. Would you freeze it?
4. Would you throw it out?

Thanks! Again, I know I should have followed a recipe, so it doesn't help to reiterate that (the extension office really let me have it). I'm curious about what you would do. I hate to waste all this food. No liability. I know my risks :)

Thanks!

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