All great answers. EXCEPT the chili. Wouldn't you know my luck happens to be that we always make a huge pot and CAN about 18 qts. at a time. That would make this on a par with twice baked potatoes.
No. I would just make the chili with no meat. Not can it the meat with it. Just throw my tomatoes and add whatever is your preference in chili. And THEN warm the meat in that. Not can the chili w that meat.
OR you could can some without the meat. Mark it and wham. Warm everything then throw your meat in.
No. You don’t want to can it again. That meat was already doubled canned. Le sigh. It’s done baby. I MIGHT make chili w store bought stuff in it and try warming the meat in it and see if it’s worth it before you can up chili w no meat.
We don’t can anymore because of stupid glass top stove, so our stuff is out of store cans. But, if I could grow a tomato up here that I actually got to pick (we have something that steals everything except squash). I’d can those some way, some how. I love home canned tomatoes when I’m sick. And well, if I’m walking around or awake. That is a high commodity in my house. Get tired of the nasty store crap right fast. Besides the fact that they are easy enough to can even I can do it.
I have even gotten brave enough I’d do some meat to experiment with, but not anything that I loved. Not yet. I need to find someone to go in with and teach me how to do that and I could cut/pack at least. But I’d still have to find a way to do it later. Obviously there are ways, but on meats? It would pay me to help someone the first time so I could learn. Yes, I can follow directions, but have too many questions at this point.
