Canning in the Rain, Just Canning in the Rain...

I am definitely not ready for fall, we haven't had enough sun yet here in Oregon. I'm going to have just accept that yes, it's a rainy day here in Oregon. Again. We live where it's beautiful, everything is green, can't keep up with mowing and weedeating, but, if it keeps raining I'm going to have to go to a tanning booth, close my eyes, and pretend I'm in the sun!
But, I always think God does give us what we need, whether we think we need it or not! So, today I'm going to use my day doing a LOT of indoor stuff. I've been canning apples, applesauce, greenbeans, stuff like that. My tomatoes aren't ready or my corn, and I haven't gotten any cucumbers yet to make pickles. BUT, I often need beans for soups, etc, and I hate not having beans already cooked to make soup quickly. In the store they're expensive too, so it's kidney beans in the canner today. That and pintos.
I had read somewhere several years ago, that when you're canning meat, and you don't have a full canner, you can take some dry beans, fill the jar with water, add some salt, and process them along with the canner of meat, to make use of the canner space. My daughter has done it, but I never did do it yet. But, last night I soaked beans overnight, and now I'm getting them into the cooker today.
That's one project, my sewing room is still needing more attention. I've been getting ready for school, we'll probably start mid-September. So, let it rain, I'm going to get productive anyway!
I'm going to share a "chili" recipe that a friend gave me. It's more of a soup, but our family loves the way the flavors meld together in this yummy soup.

Glenda's Chili
1-2 pounds ground beef
1/2 cup chopped green pepper
1 cup chopped onion
garlic (I use probably 2 tablespoons of the stuff in the jar)
2 teaspoons salt.
Brown the ground beef with the green pepper, onion, garlic and salt. Drain.

Add:
1 qt. crushed tomatoes
2 cups water
2 quarts kidney beans, with juice
3 hot dried chilis
1/2 teas. cumin
1 teas. dried red pepper
4 teaspoons chili powder
Bring to boil, then simmer, at least 1/2 hour, but the longer, the better.