1lb beans = 2cups dry beans
Spices for 1lb of beans which makes ~2qt
1T chili powder
1t cumin
1t salt
1/2t paprika (preferred smoked)
1/2t pepper
1/2t oregano
1/4t garlic powder
1/4t onion powder
dash cayenne
I think this is the basic recipe I use for 1lb of taco meat.
Here is a website I found about canning beans
SEASONING MIX FOR CHILI BEANS ~ makes about 1/2 cup of mix (enough for 8 pints of beans)
2 Tablespoons chili powder
2 teaspoons ground cumin
2 Tablespoons paprika
1 teaspoon freshly ground black pepper
1 Tablespoon ground coriander
1 teaspoon cayenne pepper
1 Tablespoon garlic powder
1 teaspoon crushed red pepper
1 Tablespoon unrefined sea salt
1 Tablespoon dried oregano
4 more teaspoons of the unrefined sea salt to add to the jars.
Combine all the ingredients and mix thoroughly. Store in an airtight glass jar.
How to prepare the beans
For 8 pints of home-canned chili beans, you will need 2 pounds of dry kidney beans.
Sort and wash them well. Drain. Place in a large glass or stainless container and cover with water, at least half again as deep as the level of the beans. Add 2 Tablespoons of lemon juice or apple cider vinegar.
Allow to soak for 24 hours. Drain. Rinse. Cover again, as before. Allow to soak for another 24 hours.
Drain and rinse. Cover well with clean water and bring to a boil. Boil gently for 30 minutes, skimming off the foam that rises to the surface.
When you fill your pint jars for canning, fill them only about 3/4 full of beans and top off with the cooking liquid or boiling water. Leave 1 inch head space at the top.
Add 3 teaspoons of the seasoning mix to each jar and 1/2 teaspoon salt.
Process in a pressure canner for 75 minutes at 11 pounds pressure.
2 Tablespoons chili powder
2 teaspoons ground cumin
2 Tablespoons paprika
1 teaspoon freshly ground black pepper
1 Tablespoon ground coriander
1 teaspoon cayenne pepper
1 Tablespoon garlic powder
1 teaspoon crushed red pepper
1 Tablespoon unrefined sea salt
1 Tablespoon dried oregano
4 more teaspoons of the unrefined sea salt to add to the jars.
Combine all the ingredients and mix thoroughly. Store in an airtight glass jar.
How to prepare the beans
For 8 pints of home-canned chili beans, you will need 2 pounds of dry kidney beans.
Sort and wash them well. Drain. Place in a large glass or stainless container and cover with water, at least half again as deep as the level of the beans. Add 2 Tablespoons of lemon juice or apple cider vinegar.
Allow to soak for 24 hours. Drain. Rinse. Cover again, as before. Allow to soak for another 24 hours.
Drain and rinse. Cover well with clean water and bring to a boil. Boil gently for 30 minutes, skimming off the foam that rises to the surface.
When you fill your pint jars for canning, fill them only about 3/4 full of beans and top off with the cooking liquid or boiling water. Leave 1 inch head space at the top.
Add 3 teaspoons of the seasoning mix to each jar and 1/2 teaspoon salt.
Process in a pressure canner for 75 minutes at 11 pounds pressure.
