bachrachj wrote:
Ok, so here I am in Arizona getting really, really excited about heading north next month. My question, after reading these threads is; what about frozen bags (qt. sized) of my our beloved Green Chili? Not sure I can make it for 2+ months without it. My take so far is that if A.)it's grown there, they're worried about contamination and B.) depends on the winds of fate and the officer you get that day. I'd hate to throw any away, but...
John
Can it. That is go out and buy Mason jars in either pints or quarts and put your chili in these. Put through boiling water bath with water 1" over top of jars for at least 30 minutes. ...... or check what a book on canning says.
Now, for what it is worth, I've been canning since 1976 and have much experience. If you put the chili in the sterilized jars, as per instructions, and seal it again as per instructions, 1/2 hour will be just fine.
The gospel in caring for food this way is
Putting Food By by Herzberg, Green & VAughan which involved some of the US Dept of Agriculture staff. See per url at Amazon
http://www.amazon.com/s/ref=nb_sb_noss/187-2251750-9291156?url=search-alias%3Daps&field-keywords=putting+food+by Or you could go to said offshoot of Amazon
www.abebooks.com for only used copies.
Properly canned food is sealed as well or better than grocery store food.
& yes, I have crossed borders with such, my chili. But of course, I can answer any quiz on the subject, if they question me.
If you don't have the time to can it, take a wee bit of bought chili from your area.
:C
