Pressure Canned Vegetarian Chilli

Processing: Pressure Canner 75mins (pints), 90mins (quarts)
Storage: 12 months+
Yield: 18 cups
     
Enjoy this vegetarian chilli all year long!
           
Ingredients:
3 cups dried red kidney beans
water (for soaking and cooking)
1 tablespoon salt
2 cups onion, diced
1 cup red capsicum (sweet bell pepper), diced
3 tablespoons chilli powder
1 teaspoon ground black pepper
8 cups tomato juice (or stock)
1/2 cup tomato paste
2 teaspoons dried thyme
2 teaspoons ground cumin
6 garlic cloves, peeled, minced
1/4 cup fresh parsley, minced
       
Soak beans overnight.
Rinse kidney beans, discarding damaged or discoloured beans. Place into a large bowl and cover with water. Soak overnight.
   
Simmer beans.
Drain beans, rinse and cover with fresh water. Bring to a boil then simmer gently for 30 minutes (boiling splits beans in half). Drain well.
   
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes.
      
Make tomato sauce.
Combine the tomato juice, onion, capsicum, salt, chilli powder, pepper, tomato paste, thyme, cumin, garlic and parsley in a pan. Bring to a boil. Stir through drained beans (gently) and bring back to a boil. Turn off heat.
    
Prepare lids.
While you are making the sauce, place the lids into a bowl of boiled water. Do not simmer or boil, just let the lids heat through for 5 minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars so they stay hot.      
    
Ladle hot beans into hot jars.
Spoon the hot beans amongst the 9 x pint (450ml) jars. Ladle the hot tomato sauce over the beans, filling to 1 inch headspace (the headspace is the distance from the jar rim to the sauce level). Remove bubbles using a non-metal utensil (ie chopsticks) and top up with extra sauce to the 1 inch headspace if required. Wipe rims clean with paper towel and add warmed lids and screw on bands to fingertip tight.
  
Pressure canner processing.
Your pressure canner needs 2 inches (5cm) of pre-boiled water in the bottom (and a jar rack inside the base) before adding the hot jars. Once you have one layer of jars in the canner, add a second jar rack and add the second layer of jars onto the second rack (if you are making a double batch). Put the lid onto the canner and turn onto high heat. Once the white steam is present (constant stream), vent for 10 minutes before adding the weight and bring up to pressure (10lbs weighted, 11lbs dial gauge). Adjust pressure level according to your altitude if required. Once pressure is reached, start your timer for 75mins (pints) or 90mins (quarts). Once the time is up, turn the heat off and allow pressure to return to zero. Then remove the weight and wait another 5 minutes before removing the lid and cooling jars overnight on a towel-covered bench.
     
Next day check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months.

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