Chili with meat (or chili con carne, as it's known in Spanish) is a perennially popular dish. A virtually infinite number of recipes exist for chili, which is generally composed of meat (often ground beef), kidney beans, tomatoes or tomato sauce, garlic, onion, chilis or chili powder and a variety of spices. You can preserve your home-cooked chili by canning it. Doing so involves the use of a pressure canner.
Pour several inches of water (enough to cover the jars) into a pressure canner. Turn on and let simmer.
Submerge the jars and caps in the hot water.
Take the jars out of the canner, being careful not to burn yourself.
Spoon the chili into the jars, leaving 1 inch of space at the top.
Place the lid firmly over each jar, being careful not to contaminate the contents or inside of the jar with your hands. Tighten the jar lid until snug.
Place the sealed jars in the canner and close the canner lid. If your canner has a petcock, leave it open for 10 minutes to vent.
Elevate the pressure to 10 pounds per square inch and let process for 75 minutes for pint-sized jars or 90 minutes for quart-sized jars.
Let the canner cool for 30 minutes and allow the pressure to go back down to 0 pounds per square inch. Open the canner, avoiding escaping steam.
Leave the jars for 24 hours. Remove the jars from the canner and store for later use.