Re-Canning

I have been courageously testing out re-canning. I bought some #10 cans quite cheap at a scratch and dent store we affectionately call the "second hand food store". I wasn't worried about recanning the fruit, but the chili I was a little nervous about. The worst part is the conflicting info you find on the Internet. Of course, the FDA isn't going to spend much time on this matter and what they do ever put out is in CYA form. (cover your ***) So, the only info I have are people's opinions and they vary greatly. It seems like you should be able to transfer the chili into clean jars and waterbath to seal them. BUT, some seem to think you have to totally reprocess them in a pressure cooker and some said it's just plain dangerous - don't do it!!

I went with the safe route and reprocessed it for an hour. I even voluntarily ate the first jar to see if I would get sick. Nothing yet! Now, it hasn't sat on my shelf for months either. We will have to see how it goes. I don't want to give anyone my advice because that's just setting myself up, now isn't it?

I did find that it saved me some $ to recan the fruits into smaller jars. I have decided to designate those particular jars for recanning fruits, not for long term storage. It's a little work, but not bad. I have apples and potatoes coming next week!!