My Grandma was a canner, and I found this recipe in her recipe box she made up 30 years ago. Obviously I’m not going to make 57 CANS of this, but if it makes a “real good concoction” I’m intrigued. Is there anything in this recipe that would scream “DON’T CAN!!!”?
by srazz131
8 Comments
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I don’t know if this is safe or not but that doesn’t seem like nearly enough garlic for all of the pounds of hamburger and pinto beans lol
It would need to go in a pressure canner for processing. I also don’t see a processing time, headspace or what size jars which is important with canning. Looks yummy but I wouldn’t can without more information.
Freezing it is a great alternative.
You should.
I’m guessing 90 mins in both quart and pint jars at 15 lbs would make a delicious concoction. I would leave out the sugar and quadruple the garlic.
Ok, the best way to figure this out is to compare it to a tested chili con carne recipe. Like [this](https://nchfp.uga.edu/how/can/preparing-and-canning-poultry-red-meats-and-seafoods/chili-con-carne/) one!!
https://preview.redd.it/xwd1e2o02fuf1.jpeg?width=1206&format=pjpg&auto=webp&s=c9ab320a31b597729e380950eeffcaf54a8122f6
This one has 3 cups of dry beans to 3 pounds of hamburger, so that’s one difference. Anyway, using this one as a guide to how much of each thing to use, you can adapt your grandma’s recipe to one that would be safe to can. And you can make fewer than 57 cans of this good concoction, lol.
That link has the time tables and the rest of the directions for the recipe.
Frame it for posterity and look for a tested recipe (our wiki is on the right) that has similar ingredients. Tested recipes will give proportions of ingredients and how to prep them for canning. It will also include whether it should be pressure canned or water bath canned, what size of jar and for how long. None of these steps are included in your grandmother’s recipe.
You could scale the recipe down and prepare a small batch for either freezing or for immediate consumption.
Make a mini batch of it, and just freeze it rather than canning it to be on the safe side