Canning Chili

My husband makes my favorite chili but because it takes a long time to make he only makes it 1 or 2 times a year. No, I don't have his recipe but I love it!. I decided this year to request a double batch. 22 qts actually. I wanted to can it so I could  have it whenever I wanted throughout the year. He obliged and I got started. I used quart size jars and washed and sanitized them in the oven at 250 degrees for at least 10 minutes. My jars were hot, the chili was hot and my pressure canner was hot and ready to go. This is called the hot canning method in the canning world. Everything is at the same temperature to prevent the jars from breaking.  I filled the jars to the 1 inch Headspace and placed the lids and rings on finger tight. Please follow your recommended pressure canning guidelines for your location to ensure safe canning. Mine is 10 lbs weight and since it has meats and beans 90 minutes for quarts, 75 minutes for pints. So now I have my favorite chili for anytime I want throughout the year. This was the first batch that came out of the canner, sealed and shelf stable.