A tip for the chili makers on the board. I make large batches in my 16 quart pressure canner so there is a lot left over. I vacuum seal it in pint and quart bags and freeze it lying flat for easy storage. A pint bag is enough when we have "chili dogs" and a quart is enough when my wife and I want a chili supper. If there are guests, then two quarts. The trick is with the vacuum seal bags we can put them in water and boil them without thawing. This avoids missing out on something because you don't have time to thaw the meat.
Mike
