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Chili mix.

That’s what I call it. Mostly because this is the base to a really bangin’ chili. Do we still say bangin’? Or is it “slaps” now? Or is that out of style now, too? Man. I can’t keep up. Honestly, now I’m second guessing the name because I don’t just use it for chili. I actually very rarely use it for chili. We only have chili 1-2 times a year because my husband doesn’t like it….. why did I call it chili mix?! What else would you call it though? Tomato, pepper, and onion mix? How absolutely plain and boring is that?! Chili mix. That’ll do. That’ll have to do.

This mixture of tomatoes, green bell peppers, and onions all diced in similar sizes and then water bath canned is one of the most versatile items and flavorful addition to any canner’s pantry. It is an easy way to use up a healthy garden harvest and have something on the shelf that has multiple uses. Tomato-vegetable mixtures are lovely to can! Use it as a base to make a quick cantry chili that’s thick and hearty with a quart of my chili beans recipe and a pound of meat and have yourself a real good lunch real quick. No messing around with a sad jar of tomato juice! Or add it to some pasta for a goulash. Casseroles that call for diced tomatoes. Lots of things.

It adds amazing flavor and brings the sunshine-y freshness of garden ripened tomatoes to any dish you serve even when the snow is flying and the garden is long put to sleep and resting til the next spring. This canning recipe comes together rather quickly and uses my favorite method of removing tomato peels: oven roasting! Make quick work of all those tomatoes you’re going to be pulling from the garden or the farmer’s markets in just a few short months and can this lovely recipe! You won’t regret it.

A quick word on rebel canning

The following methods and this recipe has not been developed or tested by any of the canning agencies. This is a recipe created by me, tested out by me for years, and consumed by me. I’m sharing it because I want to, because it’s delicious, and because I love canning. Me sharing this recipe that I can in my own home for my own family does not mean that I am holding you hostage and forcing you to do so. Please use that squishy brain inside your skull and make your own decision on whether or not you want to dabble in rebel canning, cause I can’t make that decision for you. Also, note that this recipe is acidic by nature and I do choose to add an extra acidifier to these jars just because I’m adding a low-acid ingredient to the tomatoes. This recipe is below the pH level that is survivable by ye ole botulism… so don’t even start.

To Acidify Or Not

Toooooo acidify, or not to acidifiyyyyy. That. Is. The. Question.

Many new canners get real hung up on acidifying home canned tomatoes and I wanted to touch on this subject and provide information and my insight.

Why?

It has begun to be recommended to acidify tomatoes for canning purposes because of the progression of tomato breeds over the years. Many varieties popularly available in the stores right now are much, much lower acid than they were years ago. The recommendation to acidify all tomatoes came from this just to safeguard your hard work as you don’t want jars fermenting and molding and breaking their seals.

So, the NCHFP and such gave an across the board guideline to acidify all tomato products for this reason. Does this mean I do it? Sure doesn’t. A little bit of critical thinking will tell you all you need to know. There’s a new popular method for tomato sauce and paste right now I see ALL THE TIME this time of year because folks are using their frozen tomatoes to clean their freezers out. First… ew…. frozen tomatoes are so so so much more flavorless than if you’d just can them right away. I digress. They are showing that you can thaw the tomatoes and drain that “water” off and pitch it and you’re left with the thick, pulpy goodness.

There is 2 issues with this method.

1. You’re dumping off the tomato water which contains ALL the acid content of the tomato. Hence why we’re supposed to acidify tomatoes now because folks are DUMPING THE ACID DOWN THE DRAIN.

2. That tomato water is the flavor. If you have ever tasted it, it’s so tomato forward you would wonder why these people are pitching it. IF you decide you need to do this, go for it, but for the love of all reason, use the water to make rice or something. You’re killin’ me smalls!

I also see a secondary method where folks are processing their tomatoes through a strainer to get the sauce and letting it sit in a drink dispenser or pitcher overnight so that pulp and water separate. They then dump off that water. See above. STOP DOING THIS.

You will see below with my recipe that I capture that tomato water and simmer it without the tomatoes and reduce it to capture the natural flavor and acidity and use it for this recipe. If you choose to skip this step, you will not have the most flavorful chili mix you could, so please, PLEASE, PLEEEASSEEEEEEEE don’t pitch that glorious water. Do me right, ok? Otherwise, I will find out and I will find you.

How?

There’s a few different ingredients you can use to acidify tomatoes when canning if you so choose to. The 3 most commonly used are citric acid, lemon juice, and vinegar. Many folks aren’t excited about using citric acid since its mold derived and choose to use bottled lemon juice.

Your other option is white vinegar which is okay, but it’s kinda detectable in some recipes, especially this one since for quarts you’re adding 1/4 cup vinegar. And I absolutely tried each acidifier with this recipe so I would know to tell you! I choose to either use citric acid or lemon juice and it really depends on what kind of mood I’m in. I don’t get my undies in a wad over citric acid… it protects my canned goods and ensures they’re acidic enough all why being completely flavorless and undetectable and relatively cheap and easy to obtain. For me, obtaining a good, quality lemon juice is quite a bit harder and more expensive. So choose what you want to do here.

Acidification instructions are pretty straight across the board for all tomato products per pint and quart. If you go less than a pint, add the amount for a pint, and if you go less than a quart but greater than a pint, add the quart amount. That keeps it easiest without having to math.

Citric acid: 1/4 teaspoon pints, 1/2 teaspoon quarts

Bottled lemon juice: 1 Tablespoon pints, 2 Tablespoon quarts

White Vinegar: 2 Tablespoons pints, 4 Tablespoons quarts

You can also find these guidelines in most canning books, especially a Ball Blue Book, and on the NCHFP (National Center for Home Food Preservation) website.

When?

I add the citric acid or lemon juice or vinegar BEFORE anything else. You can do whatever you want here, but just be aware that you’ll be adding extra liquid if you’re not using citric acid, so watch your headspace! More on headspace here. Plus, if you add it first, you’re more likely not to forget it. Ask me how I know that. Do you know how many panicked messages I get from new canners saying I FORGOT TO ADD THE CITRIC ACID WHAT DO I DOOOOOO. Just do it first, then you won’t be that panicked canner.

Tomato Variety I Recommend

When it comes to canning tomatoes, I certainly have my favorite go-to’s for canning. First and foremost, I’ll use just about any tomato if it’s free. Second, if I’m growing it, it’s going to be a san marzano, opalka, federle, or oma’s pink or orange. The opalka does phenomenal in my growing zone here in Ohio and they’re very meaty and not super juicy, so they make lovely sauces and hold up well to roasting and dicing like you will do in this recipe. If you’re purchasing tomatoes, ask for a paste variety if they have them. But don’t turn down some discounted seconds where the bugs had a snack or there’s some heat stress scars. Those can AMAZINGLY. I know your canning books and such will say use only perfectly ripe, unscathed produce… but come on. If the bugs are wanting to eat them, I probably should too!

Let’s get started, shall we?

Equipment You Might Want:

Oven Safe Sheet Pan
Mesh Strainer
Large Mixing Bowl
Veggie Chopper (or sharp knife & cutting board)
Stock Pot
Quart Canning Jars
Lids and screw bands
Jar Funnel
Jar Lifter

Ingredients list:

10 pounds tomatoes
1.5 pounds green bell peppers
1.5 pounds sweet onions
salt
acidifier of choice (citric acid, bottled lemon juice, or vinegar)

Step 1: Process Tomatoes

Wash tomatoes well in cool water. Rinse.

Core and halve tomatoes, placing skin side up on a sheet tray. Broil tomatoes in oven until skins are charred. Remove, cool slightly and peel off skin. Place peeled tomatoes in a mesh strainer over a stock pot to drain the excess tomato liquid.

Save those peels for later and slap them in the dehydrator for some flavorful tomato powder.

DO NOT DISCARD THIS LIQUID. (see above rant on acidifying tomatoes where I talk about this in case you skipped it.)

Step 2: Reduce Tomato Water

Once tomatoes are peeled and drained, take stock pot of tomato juice and bring to a boil over medium-high heat. Stir occasionally and reduce by at least 75%.

By reducing the juice separately, you’re not cooking the tomatoes to death and are maintaining their texture while also keeping their natural acidity and flavor via the juice. This step may seem silly, but I promise you, the end product is fantastic and you’ll understand why I do this once you taste it!

While the juice reduces, add tomatoes to a larger stock pot.

Step 3: Prep Veggies

Wash green bell peppers well and drain. Remove onion skins.

Dice bell peppers and onions into preferred size pieces. I use my favorite veggie chopper to make perfect, uniform pieces and to make chopping go really fast. Especially when I’m not feeling like crying my eyes out cutting up onions. I don’t use this chopper for the tomatoes because they’ve been roasted and are a little softened, it mostly just mushes them instead of dicing and makes an unholy mess of things. You can absolutely hand chop if you enjoy that!

Step 4: Mix Together

Mix into tomatoes and place large pot over low heat. Stirring frequently to prevent burning, heat through slowly. You just want to warm the tomatoes while you wait on the water to finish reducing so your canner can heat up faster is all. Might as well let them warm while you wait.

While you are warming and reducing, wash lids and jars in hot, soapy water. Rinse well and set aside on a clean towel to be ready for filling. Store screw bands nearby so everything is within reach while you’re working.

Once the tomato water is reduced by 75%, pour it into the tomato and veggie mix and stir well.

Step 5: Fill Jars

To your quart jars (or pints), add your acidifier of choice. 1/2 teaspoon citric acid, 2 Tablespoons bottled lemon juice, or 1/4 cup white vinegar.

Ladle the chili mix into each jar with the jar funnel to 1/2″ headspace. Remove air bubbles and add more chili mix to maintain headspace if needed.

Add 1/2 teaspoon salt to each quart jar. Halve this amount for pint jars.

Step 6: Water Bath Canning

Clean jar rim well. Center lid on top of jar and secure with a band to manufacturer’s specifications for tightening.

Add jars to your boiling water bath canning pot with a tight-fitting lid or a steam canner and process jars for 45 minutes, adjusting process times for elevation/higher altitudes if necessary. More on that here.

After processing time is complete, shut off heat and remove lid from the canning pot. Allow jars to sit in the water for about 10 minutes before removing completely to prevent siphoning. Remove jars to a heat proof surface lined with a clean kitchen towel. Allow to cool upright for 18-24 hours undisturbed.

Step 7: Storage

After cooling, remove bands, test seals, wash jars, label the tops of the jars, and store in a cool, dark place away from direct sunlight and extreme temperatures. Extreme temperatures meaning boiling hot and freezing cold. You don’t need a dedicated cellar to store your canned goods if you don’t have it. Under your bed, in the couch cushions, on a random coat closet shelf, anywhere works good. Direct sunlight exposure can cause major discoloration which is rather unappetizing. Extreme temperatures can cause jars to come unsealed.

Any jars that did not seal can be reprocessed again for the same times. To reprocess, remove the lid, re-wipe the rim and add a new lid and band. Since the jar is cooled, start with the canner cool and heat slowly to prevent siphoning. No need to dump the jar and reheat the contents. Just be more gently about heating the canner and you’ll be fine. Treat it as you would a raw packed recipe.

Notes:

I would tell you how many quarts this makes but I have never one time made note of it nor can I remember. I feel like it should make 6-7 quarts just by weight but I could be very wrong :D Sorrryyyyyyy. But also, not sorry. I’m a fly by the seat of my pants kind of canning gal.

You could use red peppers for this recipe but I really recommend a green pepper. They’re my favorite to mix with tomatoes and they look so pretty in the jars. But, if push comes to shove, please use whatever you have on hand. It’ll be fine!

Tomato Water-bath Canning Recipe: Canned Chili Mix

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Prep Time: 1

Cook Time: 30

Canning Time: 45

Total Time: 2 15

Servings: quarts

Author: Ruby – Red Feather Farm

Equipment

Sheet Pan
Mesh Strainer
large mixing bowl
Veggie Chopper
stock pot
Quart Canning Jars
lids and screw bands
jar funnel
jar lifter

Ingredients

10 lbs tomatoes
1 1/2 lbs bell peppers
1 1/2 lbs sweet onions
salt
citric acid

Instructions

Core and halve tomatoes, placing skin side up on a sheet tray. Broil tomatoes in oven until skins are charred. Remove, cool slightly and peel off skin. Place peeled tomatoes in a mesh strainer over a stock pot to drain the excess tomato liquid, DO NOT DISCARD THIS LIQUID.
Once tomatoes are peeled and drained, take stock pot of tomato juice and bring to a boil over medium-high heat. Stir occasionally and reduce by at least 75%. By reducing the juice separately, you’re not cooking the tomatoes to death and are maintaining their texture while also keeping their natural acidity and flavor via the juice.
While the juice reduces, add tomatoes to a larger stock pot.
Dice bell peppers and onions into preferred size pieces. Mix into tomatoes and place pot over low heat. Stirring frequently to prevent burning, heat through slowly.
Once tomato liquid is reduced, add to stock pot of tomato mixture and stir well.
Ladle into quart jars to 1/2″ headspace. Add 1/2 tsp salt and 1/2 tsp citric acid (if desired) to each quart jar. Use half those amounts for pints.
Waterbath or steam can for 45 minutes, adjusting time for elevation if needed.
Allow jars to cool for 18-24 hours before removing rings, testing seals, washing jars, labeling and storing.
If a jar doesn’t seal, it can be reprocessed and the end product is still good!

Tomato Water-Bath Canning Recipe: Canned Chili Mix