Also, keep your chili hot. Next, put a funnel in the jar and fill it up with chili up to an inch of the top.
Next, wet a cloth or paper towel with vinegar and wipe the rim off with it. This gets all the food particles off so it can seal properly. Then put the lid and ring on.
Next, you are going to put them in your pressure canner. Remember to follow the directions for your pressure canner.
Also, don't forget to vent for 10 minutes before putting the weight on. Process pints at 11lbs of pressure for 75 minutes for a dial gauge and 10lbs of pressure for a weighted gauge. You can also make this in quart and pressure can for 90 minutes.
And voila' canned homemade chili! Hope you enjoy! Till next time hope you have a blessed day!