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how much vinegar to put in 32oz. canned homemade meatless chili

post #1 of 3
8/18/12 at 7:43am
Thread Starter 

I want to can and sell my chili. I want it to have a good shelf life. I don't know whether to freeze it or can it. To can it, don't I need to put vinegar or BHT or some type of preservative in it? If so, 1.how much and 2.will I need to get it pH tested? I'm using 16oz and 32oz jars.

 

Thank you in advance.

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post #2 of 3
8/18/12 at 1:03pm

Chili needs to be pressure canned, don't need any additives. Can freeze it as is too without adding anything. I just made chili last night and 5 pints are going in the freezer.

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post #3 of 3
8/18/12 at 1:17pm

VINEGAR/?  Never used in chili. If you can PROPERLY the acid base from the tomatoes will suffice. Sodium Benzoate could be added ,but not by you. You need permit to buy it  in some states. Just vac the cans  properly and you should be ok.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...
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