Canning Chili

   Recently I made way too much chili for lunch one weekend. Usually, and I am ashamed to say, soup leftovers rarely get used up. It's not because we don't like them, but its because I either forget that it is in the fridge, or that its in the freezer. I hate wasting anything! My solution was to try my hand at canning the leftover chili, two quarts of it.  Following the instructions for my canner, I pressure canned them at 75 minutes. What I was left with were two stunning jars of chili!

I loved adding these to my growing stockpile of canned goods! It's awesome to think that once I have my stockpile built up, that I can grab a can of soup on a busy day knowing what's in it. Healthy and    

convenient!                                                                                                                                                       

Cheers! ~ Mama Homesteader