Pressure Canned Pork, Bacon and White Bean Chili -Canuary 2024 –

Recipe: https://www.suttonsdaze.com/smoky-pork-bacon-and-white-bean-chili/
Quick soaking beans: https://nchfp.uga.edu/how/can_04/beans_peas_shelled.html
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Hello everyone and welcome to Canary 2024 has this not been just a great month so far I have been enjoying it so much yes I have remember there’s a playlist down below that has all of the videos that have been published so far in it be sure to check that out remember

In order to qualify to win a prize you need to comment on all of the videos make sure you watch them leave a good constructive comment and then we will be doing random comment picker at the end of the month our sponsor for canning lids has some amazing prizes and then

Also here at Sutton’s days we’re going to be giving away some things too I’ll have more of that information at the end of the video today we are going to be canning Smoky Pork bacon white bean chili now this is a recipe that I created um into a canning recipe based

On a recipe that I found in a book that we did in book club last year I thought it sounded amazing totally something that you can can and so I’m going to kind of walk you through that process what I did the things that I learned and

Then I’m going to provide you with a canning recipe uh in the link down below okay there were some fails there were some why did I do that some okay didn’t think that threw all the way so it’s totally a learning video it’s totally a teaching video and I’ll show you how I

Convert a regular recipe to a canning recipe now remember in order to convert a recipe to a canning recipe you have to take into account the things that are not safely canned at home just because they can it someplace else in a in a factory does not mean we can replicate

That process safely at home it’s kind of common sense but it needs to be repeated anyway so let’s get going in my pot back here we have the beans and they I’m doing the quick soak method so I’m heating those up right now while the pork is in the

Smoker while that’s going on we are going to start cooking the rest of the ingredients so smoke is in the porker beans are doing the quick soak method and now I have four large onions okay that I diced up and we are going to get those

Sautéing and yes they made me cry but that’s okay we’re going to get those sautéing and start adding the rest of the ingredients I add just a tiny I mean tiny tiny bit of oil into the pan I use olive oil I use olive oil for

Everything so that just helps it so that they don’t stick you know so while we’re sweating these down I’m going to add the spices which are super simple we have 8 tbspoon of chili powder and we have 4 tbspoon of smoked paprika adding more of that awesome

Smoky flavor to the dish now it’s time to add the diced tomatoes yes so we’re putting in all of our diced tomatoes and I mix it up just a little bit now you’ll see in the recipe that is linked down below you click on the link

It takes you to the website you can print it off and I substituted uh one of the measurements of diced tomatoes with Rotel or I’m substituting one of the diced tomatoes with rotell just to give it that extra little ump and flavor but if you don’t want that little extra umin flavor then

Just use diced tomatoes that’s fine okay now we’re going to add my notel Rotel okay that’s from a video I’ll link that down below too I found a recipe that is considered safe for canning your own Rotel like your own substitute Rotel and I just want that little um of flavor in

There so I substituted that okay now we’re going to let this just simmer for a little bit it’ll break down those Tomatoes it’ll become a little bit more juicy and really good and we need it to cook down a little bit so that we can add the

Rest of the liquid too I swapped out the uh pots because this burner Burns hotter so that I can get this up to a nice boil for the quick soak method I will leave the link down below for the quick soak method cuz it’s important we’re going to

Add the six cups of water to this and let it continue to simmer we’re going to let it continue to simmer and then we’ll just come in every now and then give it a good stir but that will get all of that marrying the flavors in

Together this is going to be the best chili ever okay so the beans are doing their hour soak and the uh the rest of the sauce got up to a nice simmer so I turned that off the pork is still in the smoker doing its

Dew it smells amazing and so now we are going to cook up some bacon I’m going to use a pound of bacon for this recipe now a lot of people will say I thought you couldn’t can bacon okay you cannot can bacon for the sake of canning bacon

There’s no safe approved method so yeah there’s a lot of people out there doing it but if you ask them how long they’re supposed to can it for um they’re going to tell you oh it’s the same as meat see all that fat okay there’s no tested

Approved time for canning bacon so we don’t know that it’s getting properly heated to its core the way that it needs to for the amount of time that it needs to in order to make it safe now here’s the fun part we’re going to cook this bacon crispy crispy like Phil likes it

Okay I kind of like slightly undercooked bacon you know I’m a little weird that way how about you but um we’re going to cook this nice and crispy so that we can cut it up because we’re adding it for flavor so it’s actually a very very small part of the

Recipe okay and you can do that when you’re adding it for flavor and apparently I need just like a twoos slice bigger sheet but we’re going to bake this in the oven until it’s nice and crispy and then we can dice it up the pork is in the smoker the bacon is

In the oven the beans are doing their final soak and the rest of the ingredients are all simmering together nicely on a pot woo in a pot this this house smells amazing right now so I wanted to address the smoke issue some people will say but I don’t have a

Smoker no problem that’s not a problem a you don’t have to add it you’re getting a little bit of smoke flavor from the smoked paprika okay but B if you want because this is often a question that we’ll get can you add Liquid Smoke to your canning recipes ideally um you can

Okay okay the perfect answer is yes you can you want to read your ingredients though because Liquid Smoke comes from a variety of different companies some add molasses some add vinegar blah blah blah you know so check your ingredients the ideal Liquid Smoke is literally just smoke suspended in

Water it’s that simple but remember that if you do add it you want to go extremely sparingly okay very very little because a little bit goes a very very long way so that is an option if you want to try adding just a little bit more smoked flavor to this chili it’s

Really good I love it this way but it’s going to be just as good without the Smokey flavor so remember the paprika because it’s smoked paprika adds a little bit of that Smoky flavor to it if you want to add Liquid Smoke you can but I would

Say if you’re going to do the recipe at exactly the measurements I have that I would not put in a half a tablespoon okay that’s it because it really does go a really long way and here we are okay so these did cook a little bit more than anticipated cuz we think some

Of the fat got down caused a little bit of flames but that’s okay that’s fine cuz you know pork butt is very fatty so Phil is going to pull these out so that’s what it looks like and not to worry most of that because it’s fat most of that will not go

Into um the pot okay so this did there we go there you go that’s what it looks like this is where the fun and the chaos begins so we have all of the smoked pork butt here it’s par cooked so you will see pink okay all the juice and the fat

Down below and I’ve let that cool off a little bit and then we have our beans that I have rinsed and they’re sitting there now and then the sauce that is back there nice and hot so first I have to grab the bacon now I cooked all the

Bacon you guys saw that and then just to make sure that I got it as crispy as I could I then put it in the microwave for a little bit too so we’re just going to go through and chop that up as much as we can the link for the knife is down

Below you guys know I use this knife for just about everything and whoop okay puppies will be happy and so we are going to just chop that up because you want relatively small pieces remember it’s going in there for flavor and so that is perfectly safe and

Fine I have that directly from the master food preservation people okay so we’re just going to go through and break that up and then I’m going to add that to the sauce because I really don’t care how evenly distributed it is but it’s all good right after I have one piece so

We’re just going to scoop it up bring it over drop it in super simple like that and we’ll get it all stirred in and life is good in the meantime I’m going to start putting the meat in here this is totally my preference you can do it any

Way you want okay I would need to pull out a super big pot to put all of this together so what I’m going to do first is I’m going to divide the meat between the 12 jars I’m going to drain it as best as I can and

Approximately a pound of meat per quart because that’s about halfway now you know the the soup method is where you put solids in there uh for half the jar and broth for the second half this is going to have too many solids for that so we are going to be canning this at

The meat time which works out good for the beans and for the meat and it will do nothing to overprocess any of the rest of it by the time it’s done it will be fall apart tender and delicious and that flavor will be complete completely throughout the beans and the

Meat now yes there’s a little bit of fat in here that’s not a problem that’s not a problem it won’t go rancid if you process it properly okay it’s very little in the in the scope of what’s going on here and will not cause any kinds of issues what you might see

After uh your jars cool down from processing is that you might see uh a fat cap but when you heat it up that will go away the fat is where the flavor is my friends I say it all the time the fat is where the flavor is and

So that is a no harm no foul it will not do anything to shorten the life of your uh you know your chilies or anything else you just want to not you know I obviously don’t want to dump everything that is in this pan in there cuz that

Cooked down a lot it was a pretty fatty pork butt um but the smoking process actually helped to melt a bunch of it okay now comes the crazy fun part um now we start divvying up everything else so I only want to put 3/4 of a cup of beans into each

Jar because these these beans will swell and so they will absorb some of the liquid that’s in there and I don’t want it to be um a bone dry chili you know by the time we’re done while I do like a nice thick chili um I do also want some

There so after this is kind of a free-for-all but I know I’m going to have some extra chili base left over so what I did was a pound of pork per jar and then 3/4 qu of a cup of beans per jar okay and then any other space is

Going to be the chili base that’s in the pot so I I may very likely have some chili base left over and if that’s the case um Phil will be having chili for dinner tonight and I’ll just add some of my um plain canned pork to it okay I have a

Little bit of beans left but but that’s where we’re at right now and so now we’re going to start on the liquid now we’re going to start putting in the liquid which is not so much liquid as you can see I go in there and I scoop

This this is a pretty that’s a pretty solid chili sauce smells Divine so we’re going to start scooping that in there we’re going to fill it to an inch head space okay and we’re going to make sure to get liquid in there too you want the liquid

In there too grab your Pokey your pokm stabber it’s not a pokey Joe it’s a pokm stabber okay and now we’re going to add more of the liquid and you have to get in there and work it because there is all the meat there is all the beans okay so in order to

Get that in there you have to make sure move it around so you’re kind of debblay okay so that one’s done now we’ll get the rest of it if this is too protein heavy for you then you can use less meat obviously um I just wanted to make sure that you

Knew that because we are very protein heavy here so I get that um but if you don’t want to use as much meat then that’s that’s fine because there’s enough sauce in here to be able to make up for that meat I could have easily used more jars and divided that

Meat up um less per jar okay but this works pretty well for us um what I will say is that if you’re going to use this much meat okay then you are probably going to want to add that’s hot you’re going to want to add more liquid to your sauce because

This is a very um this is a very thick sauce in that it has a lot of stuff in it so if you want that extra liquid in there then that’s great so you can add more water so that it’s more to your taste you are not

Going to dilute the taste of this at all okay I’ve got the caner heating up and now we’re going to wipe off the rims I will be making adjustments to the printed recipe on here to use less beans um and you can decide on the meat but when this comes when I’m ready

To serve this I think I might be adding some liquid to it so that is part of the fun of adapting recipes is learning how it works for you I like a very hearty thick chili um so if you really like the whole cracker you know adding crackers to it and having

Extra liquid in there then you definitely want to pay attention to not add too much of the solids in here okay but we want to get these completely cleaned off of any debris so that nothing interferes with getting between the rim of the jar and the

Lid and I think we got it I do now as always four jars is the sponsor of canary and we are going to be using four jars canning lids they have an amazing compound super great lid I have great success with them and they are they’re just wonderful I

Don’t know how many times I can say that um they’re absolutely wonderful lids with a wonderful company four jars is sponsoring um can uary this year and we will be canning in the four jars pressure caner which is a caner that you have an opportunity to

Win two times these are heart hot jars so they will be going into a warm caner okay we put the rings on fingertight that means turn it very lightly until it stops turning if you crank it too tight then it cannot vacate the excess air in

The jar the lids will buckle and most likely they will fail okay so you want to make sure that fingertight is what you do there we go and remember if you don’t have super pretty rings it’s not a big deal okay they are a tool they are a tool they are

Not an engagement ring and as long as they screw onto the jar and work then they’re good the rest of it does not matter okay okay there we go and there we go okay so we have seven quarts of chili in the caner I’m going to put the lid on

And we’re going to vent it for 10 minutes once we get a steady stream of steam coming out of the vent we will start our timer and then we will run the process I have a ton of videos um showing you the entire process so we will be back when these come out

Of the caner I’m going to can them for 90 minutes because I’m canning them for the meat and the bean time due to the density um and the fact that there is more than half a jar of salads in there and it’ll be it’ll turn out just fine

Okay time to pull them out they are a bubbling look at that now the fun part about this is I love my vintage jars I buy most of my jars used and over time I have managed to collect a dozen of these mom’s mason jars they are so cool and they’re

Square I love them and so I do use my vintage jars because nobody gets to freeload around here everybody has a job this is where we’re at I can converted this recipe to a canning recipe from a recipe that was in the home butcher I’ll put that book

Down below if anybody’s interested so I converted it by the amount of pork that I had the amount of beans everything else to create a canned chili recipe and in order to make sure that it was safe I canned it for the same time as you would

Can meat or you would can beans so it was 90 minutes for quartz if you did it in Pine it would be 75 minutes this makes it safe awesome smoked pork bacon white bean chili so good Phil I I thought I got it on camera and I didn’t

Phil had two bowls of it last night yes he did so it’s high protein it’s lower in carb and as long as you don’t load it with crackers it’s lower in carb but good stuff there I hope that you guys enjoyed this recipe there’s a link down

Below I have modified the re recipe so and I’ve left notes throughout the video that I hope that you caught um on how to adjust it depending on what you’ve got okay but it’s a great it’s a great recipe for chile and it’s a great recipe

To put Chile up I think thank you for jars for sponsoring Canary thank you everybody for coming along for Canary because it’s been fun and we still have most of the month left to go if you want to make sure that you checked out all

The rest of the can videos up to today check out this playlist right here and until next time everybody be safe