Having Canned Chili on hand is nice for those times when you want a quick meal. Make a big batch once and you have several meals that are just heat and eat.
Some jars of chili that can be heated in a small crock pot in a dorm room are also a nice gift for a college student who is missing Mom's cooking.
Although tomatoes are somewhat acidic, the overall PH of chili is high enough that it must be processed in a pressure canner.
Fill hot jars leaving 1 inch headspace. Add lids and process in a pressure canner at 10 pounds pressure. Process pints for 75 minutes or quarts for 90 minutes. For altitudes over 1000 feet use 15 pounds pressure.
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