Canning chili with beans We're going to try canning some homemade chili with canned kidney beans. Question: Would it be best to add the beans right before canning so they don't get over cooked or do you think there would be little difference if they were cooked with the chili before canning. I'm trying to avoid mushy beans but would like to cook a big pot and can the left overs. I usually add the beans in the last half hour of cooking anyway.
If you are going to be canning this for long term storage you will need to be pressure canning it, and as that will mean some pretty high heat you'd be better off not cooking you beans too long before canning. I'd add them in a few minutes before the end of cooking just to get them warmed up in preparation for canning it as a half hour of cooking plus pressure canning would probably mean mush.