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| I wanted to make some chili to can up and used Ball's recipe subbing ground venison for beef since we have so much of that to use up. It calls for 5 lbs of meat, 6 cups of tomatoes/with water included. It's all meat! It just doesn't look right and I know we all have our own best recipe for chili when made fresh. Would there be a huge issue with adding some tomato sauce to lighten it up a bit? As is, it would be a good base for chili but not the real deal, LOL. I used my own quarts of canned tomatoes which seemed to have more liquid than store bought but still doesn't seem like enough to cover the meat once put in the jars. Help? |
Follow-Up Postings:
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- Posted by gardengalrn 5KS (My Page) on Mon, Jun 23, 14 at 1:18
| LOL, DH slurped up some of it with corn chips, said it was hot but good. |
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| which Ball recipe was used? Which book, which page #? Dave |
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- Posted by gardengalrn 5KS (My Page) on Mon, Jun 23, 14 at 14:03
| The Complete Book of Home Preservation (Balls), page 405 |
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| Would there be a huge issue with adding some tomato sauce to lighten it up a bit? Too much would change the density but a bit shouldn't hurt given the long processing time. Is it just that it doesn't look tomatoey enough? Or is it the color due to the venison? I think that recipe incorrectly assumes whole canned tomatoes which would hold up their texture better than previously canned crushed ones. But as you say it makes good starting point for chili after opening the jars. I much prefer the NCHFP recipe but then we prefer peppers and beans in our chili too.. Dave |
Here is a link that might be useful: Chili
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- Posted by gardengalrn 5KS (My Page) on Tue, Jun 24, 14 at 23:42
| Dave, yes, it was that it didn't look tomatoey enough nor did it seem to have enough liquid. I went ahead and added another pint of canned crushed tomatoes...came out pretty nice and more like what I'm used to. I think that rather helped any density issue rather than hindered it. I think next time I will go by the NCHFP recipe because we also prefer peppers and beans, I just didn't think to look at it beforehand. LOL, now I'm working on a TON of pie cherries...oh my, very time-intensive. They are in the freezer now after pitting because I couldn't do any more with them tonight. I am hoping to make pie filling to use for pies, cobblers and ice cream or cheese cake topping. |
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