How to Can Chili
Hearty chili with meat and beans preserved by pressure canning.
The Short Answer
Chili must be pressure canned. Process pints for 75 minutes and quarts for 90 minutes at 10 PSI. Do not add pasta, rice, or thickeners.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Pressure Canning Chili
Use tested recipe. No pasta, rice, flour, or dairy.
Headspace: 1 inch
Step-by-Step: Canning Chili
- Brown meat, drain fat.
- Combine meat, beans, tomatoes, peppers, onions, spices per recipe.
- Boil and simmer 10 minutes.
- Ladle into hot jars. Remove air bubbles, wipe rims, apply lids.
Can your chili base without pasta or thickeners. Add those when reheating. Tuesday chili over rice, Wednesday chili mac, Thursday chili dogs.
Safety Notes
Important: Contains meat and low-acid vegetables; must be pressure canned. No pasta, rice, or flour.
The Bottom Line
Chili must be pressure canned (low-acid food). Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
No. Pasta swells during processing, absorbs liquid, and prevents safe heat penetration. Add when reheating.