Rinse out your pressure canner, put the rack plate in the bottom, and fill it to a depth of 4 inches with hot tap water. (of course, follow the instruction that came with the canner, if they are different). Put it on the stove over low heat, with the lid OFF of it, just to get it heating up for later on. Use the jar tongs or grabber, put the jars on the rack in the canner.
By now the water level has probably boiled down to 3 inches. If it is lower than that, add more hot tap water to the canner.
When all the jars that the canner will hold are in, put on the lid and twist it into place, but leave the weight off (or valve open, if you have that type of pressure canner). Put the heat on high and let the steam escape through the vent for 10 minutes to purge the airspace inside the canner.
After 10 minutes of venting, put the weight on and close any openings to allow the pressure to build to 11 pounds.
Process for 75 minutes making sure the pressure stays at 11 pounds. You adjust the heat by turning it up or down accordingly. Process according to the chart in the recipe, compensating for altitude. Follow the chart.
When the processing time is over turn off the canner and let the pressure drop as the canning process begins to cool. The pressure will drop to zero. This could take from 45-60 minutes. Be patient, do not try to speed up the process.
When the canner has cooled and the pressure is at zero you can open the lid and remove the jars onto a towel or wooden board on the counter where they will not be disturbed and the jars should not touch one another. The air around the jars should also be fairly consistent.
Do not disturb for 12-24 hours and it is recommended to leave them undisturbed overnight. After 24 hours check your seals, label and date your home canned chili.
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