This is a recipe that sounds delicious. This is from a reader who has been canning for years. She has a family background in canning, learning from her elders. I think that's great.
Soak about three pounds of pinto beans overnight...I'm guessing on this, as I usually do more and make a day of it
In each jar add:
1/4 cup tomato paste
2 T chopped onion
1t. chili powder
scant t. salt
1 t. cumin
pinch of pepper
1/4 t. garlic powder
1/4 t. sugar
2 1/2 cups soaked beans
Fill to about an inch from the top of the jar with hot water. Process quarts for 95 minutes at 10 pound pressure and adjusted to your altitude.
Thank you again for the time and care taken on the blog and for encouraging so many to take heed and use that canner.
Thank you Judy! Chili is so good on cold days.