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Canned Chili
Wash and peel the tomatoes by dipping briefly in a boiling water bath until the skins begin to break. Dunk quickly into cold water and set aside until cool. Use only ripe, blemish-free tomatoes. Cut off the top and bottom ends of the tomato and remove seeds from the pockets using a baby spoon. Chop and simmer, then place in the tomato mill.
In the bottom of a large stockpot, brown the ground beef, onions and garlic. Drain well to remove any excess fat. This is an important step as high fat content foods do not keep well canned; additionally, the fat has a tendency to cause a higher proportion of jar seals to fail during processing. Add the remaining ingredients (including tomatoes) and reduce heat to a simmer. Continue to cook for about 20 minutes. Skim off any excess fat.

Meanwhile, prepare a pressure canner with several inches of simmering water. Place clean jars and caps in the simmering water. Fill hot jars, one at a time, with hot chili, leaving 1 inch of headspace. Remove air bubbles, if any exist, from the mixture using a plastic knife or straw (or plastic bubbler available from Ball).
Ingredients
5 lbs ground beef
2 cups chopped onions
1 clove minced garlic
10 pounds fresh tomato
1/2 cup chili powder
1 1/2 tablespoons salt
1 hot red pepper, finely chopped
1 teaspoon ground cumin seed
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