Chili ready for the jars
Canned in pint and a half jars
I've been ask why I bother to pressure cook chile instead of just making a batch and maybe freezing the leftovers...Maybe I like having the cellar shelves full is one answer but also I like having it available for quick meals...It can be used for chili dogs, chili burgers, a filling for burritos, enchiladas, a topping for baked potatoes, taco salad, nachos supreme and even blend a jar then simmer it to make a spicy bean dip...Occasionally we have a bowl of chili topped with cheese, onions and sour cream served with cornbread...It also is a good base for cabbage soup on a rainy summer day.
So far we have 19 pints, 16-11/2 pints...Taking a break this morning for Easter Brunch at Boggans...Happy Easter to All...OWAV:)
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