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Canning chicken pot pie filling puts a whole dinner in a jar, chicken and vegetables in a light broth, ready whenever you are. Open one and eat it as a stew, or thicken it and bake it under a crust, and you have pot pie on a weeknight without any of the work.
Table of Contents
- Notes from My Kitchen
- Quick Look at the Recipe
- Choosing Chicken for Pot Pie Filling
- Ingredients for Chicken Pot Pie Filling
- Chicken Pot Pie Filling Variations
- Step-by-Step Instructions
- Canning Chicken Pot Pie Filling
- Altitude Adjustments
- Serving Ideas for Chicken Pot Pie Filling
- Storage and Shelf Life
- Yield Notes
- Canning Chicken Pot Pie Filling FAQs
- Meal in a Jar Canning Recipes
- Canning Chicken Pot Pie Filling Recipe
- Chicken Canning Recipes
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
The recipe is adapted from The All New Ball Book of Canning and Preserving, page 283. Chicken, carrots, potatoes, celery, mushrooms, and peas go into the jar in a light chicken broth, cooked just enough to pack hot. The vegetables finish in the canner.
This one packs as a hearty meal in a jar. The jars go in full of solids with broth filling the gaps, and they process for 75 minutes as pints or 90 minutes as quarts. It’s low acid, which means a pressure canner and not a water bath. If you haven’t run one before, my pressure canning for beginners guide walks through a whole batch.
A batch makes 6 pints or 3 quarts, and a quart is about right for one pie in a standard pie dish. My canning beef pot pie filling is the same idea with beef and a slightly different vegetable mix. Canning chicken and gravy is the one to make when you want it over biscuits instead of under a crust.
Notes from My Kitchen
These jars don’t always become pie here. A pint heated in a bowl is lunch, and it’s what I reach for when I want something hot without having to think about it first.
When I do make the pie, a quart fills a regular pie tin and two quarts fill my deep-dish pan. My husband likes it the other way, more crust and less filling, so one quart is usually what goes in.
One thing worth knowing before you open the first jar. It comes out darker than it went in, because the sugars in the carrots and peas caramelize at canning temperatures. That’s cosmetic, and the flavor is fine.
Quick Look at the Recipe
- Recipe Name: Canning Chicken Pot Pie Filling
- Recipe Type: Meal in a Jar Canning Recipe (hearty pack)
- Canning Method: Pressure Canning
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Canning Time: 75 minutes for pints, 90 minutes for quarts
- Yield: 6 pints, or 3 quarts
- Jar Sizes: Pints or quarts
- Headspace: 1 inch
- Ingredients Overview: Chicken, onion, mushrooms, carrots, potatoes, peas, celery, chicken stock, white wine, butter, and herbs
- Safe Canning Recipe Source: The All New Ball Book of Canning and Preserving, page 283
- Difficulty: Easy. Everything is cooked in one pot and ladled into jars.
- Similar Recipes: Other hearty meals in a jar work the same way, including beef pot pie filling, beef stew with mushrooms, and Hungarian goulash. For more chicken on the shelf, there’s canning chicken, chicken soup, and white chicken chili.
Choosing Chicken for Pot Pie Filling
Any cut works. Breast holds its shape best and keeps the filling looking like pot pie, while thighs come out richer and a little softer. I’ve used both and gone back and forth depending on what was cheapest that week.
The recipe starts with raw chicken cut into 1-inch cubes. It cooks through in the pot before the jars are filled. Already cooked chicken works too, so leftover roast chicken or a rotisserie bird both go straight in.
Coming up a little short on chicken is fine. If you’ve got two cups picked off a carcass instead of three, use what you have. Make up the difference with extra broth when you fill the jars.
Want the chicken in its own jars instead? Canning chicken covers plain jars of meat, and it’s the tested basis for chicken being in this one.
Ingredients for Chicken Pot Pie Filling
This recipe follows the University of Alaska’s “Hearty Soup” protocol, which is what I use when designing most of my meal-in-a-jar canning recipes. That framework gives you some flexibility with ingredients, provided you only add or substitute vegetables that have their own specific canning recommendations.
Beyond that, they specifically prohibit adding Corn, sweet potatoes, winter squash and leafy greens. But besides those, most vegetables are allowed, but read through the instructions for designing your own meal in a jar recipe if you want to be sure.
Don’t raise the total amount of vegetables, and make sure there’s enough broth to fully cover everything in the jars.
The wine and the lemon juice are both there for flavor, not for preservation, so either one can be skipped, just add more broth in their place.
- Chicken: Skinned, boned, and cut into 1-inch cubes. Breast or thigh, raw or already cooked.
- Onion: Diced. It shrinks a lot in the jar and doesn’t bulk out the filling the way it looks like it will. If you can’t eat onions, leave them out and take the slightly smaller yield rather than substituting.
- Mushrooms: Fresh and diced, browned with the onions at the start. They have their own tested process, which is what allows them here, and canning mushrooms covers that on its own.
- Carrots: Peeled and diced. See canning carrots for how they behave on their own.
- Potatoes: Yukon gold in the original, and any white, yellow or red potato works. Not sweet potatoes, which have a much longer process and aren’t allowed in a hearty pack. More on the plain version in canning potatoes.
- Peas: Fresh or frozen, both fine, and they go in off the heat at the end so they don’t turn to mush. Canning peas covers them by themselves.
- Celery: Diced. Celery is allowed in home canned meals in reasonable amounts on extension guidance.
- Chicken stock: Homemade chicken broth or bone broth is better, and boxed or canned stock is fine. Keep extra hot on the stove for topping up jars.
- Butter: For sautéing the mushrooms and onions at the start. Butter isn’t canned on its own, but using it to cook other food before canning is fine. Swap in olive oil, lard or another fat if you’d rather.
- Dry white wine: Flavor only. Use an extra cup of broth in its place, or a splash of cider vinegar or white wine vinegar for the same brightness.
- Thyme, salt, black pepper, and a bay leaf: Dry seasonings are the part you can move freely. Adjust them to your taste or add others.
- Lemon juice: Stirred in off the heat, and it lifts the flavor of the vegetables. It does nothing for preservation here, so leave it out if you need to.
The flour goes in later, at serving. This is canned as a thin filling and thickened into gravy when you open it, as flour is not approved for canning. The crust, the roux, and the cream all wait until you’re cooking.
Ball’s recipe is measured well and fills the jars just right, but keep a kettle of water or extra broth hot anyway. If you leave a vegetable out, you’ll need the liquid to make up the space.
Pressure canned this and made 4 quarts and 1 pot pie for testing, and it was delicious. My first meat canning experience, so thank you. Hubby gave it a thumbs up.
Most of the questions I get on this one are about what’s allowed to change. Here’s where the lines sit.
Chicken Pot Pie Filling Variations
You can swap one allowed vegetable for another, as long as the total volume stays the same. You can also leave one out entirely and fill the space with broth. Any white, yellow or red potato works in place of the Yukon gold. Dry seasonings are yours to adjust, and both the wine and the lemon juice can be replaced with plain broth. Leaving the chicken out for a vegetable pot pie filling is fine too. Where the line sits in general is covered in safe canning recipe changes.
What doesn’t move is the process. This is low acid, it has to be pressure canned, and 75 minutes for pints or 90 for quarts is what keeps it safe on the shelf. A few things can’t come in at all, even as a swap. Corn, sweet potatoes, winter squash, and leafy greens are all excluded from a hearty pack. So are flour and cornstarch, dairy beyond the sautéing fat, rice, pasta, and cured meats like bacon or ham. Those go in the pot when you’re reheating.
Want to design your own version instead of adjusting this one? How to create your own meal in a jar canning recipe lays out the full allowed list for hearty packs.
Step-by-Step Instructions
Everything happens in one pot, and it goes faster than it looks. Amounts are in the recipe card below.
The filling is not finished cooking when it goes into the jars, and it isn’t supposed to be. It’s brought up to a boil and held there just long enough to pack hot.
- Prepare your pressure canner, jars, lids, and bands, then peel the potatoes and carrots. The peels toughen and slip loose in the canner, and peeling also takes off the outer layer of the root, where soil bacteria concentrate.
- Dice the vegetables into a uniform medium dice and cut the chicken into 1-inch cubes. Even pieces heat at the same rate, and the recipe is measured by volume, so keep each vegetable in its own pile as you go.
- Put a large Dutch oven on the stove over medium heat to preheat, and get everything else out before you start cooking: the cubed chicken, the stock, the wine, the herbs, and the bay leaf. The cooking goes quickly once it starts.
- Melt the butter in the pot, then add the mushrooms and onions and sauté about 3 minutes, until the mushrooms brown lightly.
- Add the chicken, carrots, potatoes and celery and sauté about 5 minutes, until golden. Stir in the stock, then the wine, thyme, salt, pepper and bay leaf. Boil, reduce to medium, and cook uncovered about 10 minutes, until the chicken is cooked through. Pull the bay leaf, take the pot off the heat, and stir in the peas and lemon juice.
- Ladle the hot mixture into hot jars with a canning funnel, leaving 1 inch headspace. Keep the jars loosely packed rather than pressed down.
- Run a bubble tool around the inside of each jar, then check the headspace again. Debubbling often drops the level a lot here, so top up with hot broth or boiling water to hold 1 inch. Wipe the rims clean, then apply lids and bands fingertip tight.
- Load the jars into the canner with a jar lifter and lock the lid. Let steam vent in a steady stream for a full 10 minutes before you add the weight or close the petcock.
- Process pints for 75 minutes or quarts for 90 minutes at 10 pounds pressure in a weighted gauge canner or 11 pounds in a dial gauge canner, adjusting for altitude. Let the canner come down to zero on its own, then wait 5 minutes before opening the lid away from you.
Canning Chicken Pot Pie Filling
This is a hot pack. The jars need to be hot when the filling goes in, and the filling needs to be at a boil when it leaves the stove. Get your pressure canner heating with a few inches of water in the bottom while you cook, and keep the jars warm inside it.
Pot pie filling is low acid, so it has to go in a pressure canner, dial gauge or weighted gauge. A water bath canner can’t reach a safe temperature for meat and vegetables. There’s no tested water bath process for this at any jar size. The smallest batch worth running is 2 quarts or 4 pints.
Process pints for 75 minutes or quarts for 90 minutes, at 10 pounds pressure in a weighted gauge canner or 11 pounds in a dial gauge canner. Adjust for altitude with the chart below. The time stays the same at every elevation, and the pressure is what changes.
When the timer goes off, turn off the heat and let the canner come down on its own. Don’t run it under water and don’t lift the weight early. Once it reads zero, let it sit 5 more minutes, then unfasten the lid and open it away from you.
Leave the jars in the canner another 10 minutes before you lift them out. Then set them on a towel with an inch of space around each one, out of a draft, and leave them 12 hours. More recipes that run the same way are in my pressure canning recipes.
Altitude Adjustments
With pressure canning, the times stay the same at altitude and the pressure goes up. Here are the altitude adjustments for pressure canning chicken pot pie filling.
For dial gauge canners:
- 0 to 2,000 feet: 11 lbs pressure
- 2,001 to 4,000 feet: 12 lbs pressure
- 4,001 to 6,000 feet: 13 lbs pressure
- 6,001 to 8,000 feet: 14 lbs pressure
For weighted gauge canners:
- 0 to 1,000 feet: 10 lbs pressure
- Above 1,000 feet: 15 lbs pressure
Serving Ideas for Chicken Pot Pie Filling
The fastest way to use it is just as it is. Empty a jar into a pot, heat it through, and eat it as a chicken stew with bread on the side. A pint is one good bowl.
For the actual pie, heat the oven to 400 degrees F. Strain the filling, setting the broth aside. Melt 2 tablespoons of butter in an oven-safe skillet, stir in 2 tablespoons of flour, and cook until it turns golden. Add the reserved broth a little at a time, stirring until it’s smooth and thick. Fold the strained filling back in and take it off the heat.
Leave the filling right in the skillet, or pour it into a pie dish. Lay a single crust over the top, tuck the edges down inside the pan, and cut a few slits so steam can get out. Bake 20 to 25 minutes, until the crust is golden and the filling bubbles up around the edges.
It goes that fast because the filling is already cooked and still hot, so the only thing baking is the crust. A full double-crust pie is a different job. The raw bottom crust needs longer and a lower oven, closer to 45 minutes at 375 degrees F.
One quart fills a standard pie dish, and two fill a deep-dish pan. A pint bakes nicely in a standard loaf pan, which is the right size when you’re cooking for one or two.
Skip the crust entirely if you want it faster. Thicken the filling the same way and spoon it over biscuits, egg noodles or mashed potatoes.
For single servings, bake pastry rounds on a sheet pan and set one on each filled bowl. That’s what I do on a weeknight.
Cream or milk can go in at this stage too, stirred into the thickened gravy for a richer filling. It just can’t go in the jar.
More meals that reheat this easily are in my meal in a jar canning recipes and my chicken canning recipes.
Storage and Shelf Life
Once the jars are cool, press the center of each lid. A sealed lid curves down and doesn’t move or click. Take the rings off before you store them, since a ring left on can hold a failed lid in place and hide a jar that never sealed.
Label them and store them somewhere cool, dark, and dry. Sealed jars hold their quality for 12 to 18 months, and they stay safe past that as long as the seal holds. The chicken and potatoes just keep getting softer.
A jar that didn’t seal goes in the fridge and gets eaten within a few days, or you can reprocess it with a new lid for the full time if you catch it within 24 hours. Once you open a sealed jar, refrigerate it and use it within three or four days.
Yield Notes
One batch fills 6 pints or 3 quarts. To hit the prepared amounts in the card, start with about 2 medium onions and 3 medium carrots. Those are counts before peeling and dicing, so measure each vegetable by volume once it’s cut.
Ball’s amounts fill the jars closely, but keep hot broth or a kettle of boiling water on hand. Debubbling drops the level in these jars more than most, and leaving a vegetable out leaves space to make up.
You can double this recipe, but don’t halve it. You won’t have enough for the minimum canning batch. The only floor is what your canner needs to run a batch, usually 2 quarts or 4 pints.
Canning Chicken Pot Pie Filling FAQs
These are the ones readers ask most in the comments.
No. Chicken pot pie filling is low acid, and a water bath canner doesn’t get hot enough to make meat and vegetables safe on the shelf. Boiling a jar for a long time doesn’t substitute for pressure, and there’s no tested water bath process for this at any jar size. It needs a pressure canner.
No. Flour, cornstarch and other thickeners are too dense to let heat move through the jar reliably, so the filling is canned thin every time. Strain the jar when you open it, make the roux on the stove, and stir the filling back in. That is the whole reason this is a filling rather than a finished pie.
Butter isn’t canned on its own, but using it to cook other food before canning is fine. Here it’s sautéing the mushrooms and onions, and 3 tablespoons across a whole batch is a cooking fat rather than a canned ingredient. If you’d rather skip it, any other fat works, from olive oil to lard.
About a quart for a standard pie dish, and two quarts for a deep dish pan. A pint bakes well in a standard loaf pan, which is a good size for one or two people. It depends on how much filling you like against crust.
Sealed jars in a cool, dark cupboard hold their quality for 12 to 18 months, and they stay safe longer than that as long as the seal holds. The chicken and potatoes soften over time. Once you open a jar, refrigerate it and use it within three or four days.
Meal in a Jar Canning Recipes
More whole dinners you can open and heat:
If you tried this Canning Chicken Pot Pie Filling recipe, or any other recipe on Creative Canning, leave a ⭐ star rating and let me know what you think in the 📝 comments below!
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Canning Chicken Pot Pie Filling
Equipment
- Canning Jars, Lids and Bands
Ingredients
- 3 cups chicken, raw, skinned and boned, cut into 1-inch cubes
- 1 1/2 cups onion, diced, see notes
- 1/2 cup mushrooms, fresh, diced
- 1 1/2 cups carrots, peeled and diced, see notes
- 1 cup Yukon gold potatoes, peeled and diced
- 1/2 cup peas, fresh or frozen
- 1/2 cup celery, diced
- 5 cups chicken stock, or bone broth
- 3 Tbsp butter
- 1 cup dry white wine, or more water or broth
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 whole bay leaf
- 1 Tbsp lemon juice, bottled or fresh, for flavor, optional
Instructions
- Prepare the pressure canner, jars, lids and bands. Add a few inches of water to the canner following your manufacturer's directions, set it over low heat, and keep the jars warm inside it.
- Peel the potatoes and carrots, then dice all the vegetables to a uniform medium dice. Cut the chicken into 1-inch cubes.
- Melt the butter in a Dutch oven or heavy pot over medium heat. Add the mushrooms and onions and saute about 3 minutes, until the mushrooms are lightly browned.
- Add the chicken, carrots, potatoes and celery, and saute about 5 minutes, until golden.
- Stir in the stock, then add the wine, thyme, salt, pepper and bay leaf.
- Bring to a boil, reduce the heat to medium, and cook uncovered about 10 minutes, until the vegetables are tender and the chicken is cooked through. Stir occasionally.
- Remove the bay leaf and take the pot off the heat, then stir in the peas and the lemon juice.
- Ladle the hot mixture into hot jars, leaving 1 inch headspace. Keep the jars loosely packed rather than pressed down.
- Release trapped air bubbles, then check the headspace again and top up with hot broth or boiling water to hold 1 inch.
- Wipe the rims and threads clean, set the lids on, and apply the bands fingertip tight.
- Load the jars into the pressure canner, fasten the lid, and vent a steady stream of steam for 10 minutes before adding the weight or closing the petcock.
- Process pints for 75 minutes or quarts for 90 minutes at 10 pounds pressure in a weighted gauge canner or 11 pounds in a dial gauge canner, adjusting for altitude (see notes).
- Turn off the heat and let the canner depressurize on its own, then wait 5 minutes before removing the lid, opening it away from your face.
- Leave the jars in the canner another 10 minutes, then remove them to a towel lined counter and let them cool undisturbed for 12 hours.
- Check the seals, remove the rings, label the jars, and store them in a cool, dark place.
Notes
- Dial gauge: 11 lbs to 2,000 feet, 12 lbs to 4,000, 13 lbs to 6,000, 14 lbs to 8,000
- Weighted gauge: 10 lbs to 1,000 feet, 15 lbs above that
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Canning Recipes
More ways to put chicken on the shelf:
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This seems to be more than half the jar with solids is that ok? Thanks so much!!
Yes, that’s exactly right. This one is canned as a hearty meal in a jar, so the jars go in full of solids with broth filling the gaps. Just keep them loosely packed rather than pressed down, and make sure the broth covers everything with 1 inch of headspace after you debubble. If you’d like more on how hearty and brothy soups differ, I explain both here: https://creativecanning.com/choice-soup-canning-recipe/
I have about 2 cups of meat remaining from a chicken that I cooked in the instant pot and picked over. Would that be enough chicken or would it mess with the ratios/volumes too much to be safe?
That’d be perfectly fine, just make sure you make up the extra space with extra broth. Enjoy!
Can I replace the 1/2 cup mushrooms with 1/2 cup fresh corn kernels? Thanks! Excited to try this recipe, but my usual pot pie has corn.
At least according to the University of Alaska’s hearty soups protocol, you can’t. They have a few things that simply cannot be substituted in hearty soups, and they include things like corn, sweet potatoes, winter squash and leafy greens. You can substitute most other vegetables, but not those. You can read more about what you can and cant put in it here on my meal in a jar post which has all the details on the hearty soups guidance: https://creativecanning.com/choice-meal-in-a-jar-canning-recipe/
I made two batches. One to freeze and one to can. My canned ones turned much darker. Is that normal?
Yes, that’s normal. Some of the sugars in the vegetables (carrots, peas, etc) will darken in the canner giving the whole jar a slightly darker color. It’s cosmetic, and not a safety issue. (Assuming you canned them properly and they sealed, etc). Enjoy!
This recipe looks so good! I have the Bernardin (Canadian) version of the book and it doesn’t have this recipe so thanks so much for sharing it. Since you cook the chicken before canning I’m thinking it would be a good way to use the rotisserie chickens from a certain large retailer.
That’s a smart shortcut, and yes, rotisserie chicken works great here. Since the recipe has you cook the chicken before canning anyway, already-cooked rotisserie meat is a perfect fit. Happy canning!
What is serving size in nutrition info ?
This recipe makes 6 pints and I’ve set it up as 12 servings, so each serving is 1 cup (or 1/2 pint). Enjoy!
Is it ok to leave out the chicken and add more veggies for a veggie pot pie?
Yes, that’s fine. Use the “hearty soups” protocol I outline here and you can adjust the recipe to your tastes without meat: https://creativecanning.com/choice-soup-canning-recipe/
Do you need to use dry white wine in this recipe? If so, is there a substitute I can use?
Thank you!
That’s for flavor, not for preservation. If you’d like, a splash of cider vinegar or white wine vinegar will give you the same acidity to brighten the flavor, but that’s optional. You can just use an extra cup of chicken broth and skip the wine. Enjoy!
If you want the flavour of wine but not the alcohol I have used 0% alcohol savignon blanc wine from my grocery store in other recipes with good results.
That sounds fabulous!
Amazing recipe 🙏🏻 so delicious thank you
You’re quite welcome!
Pressure canned this and made 4 quarts and 1 pot pie for testing and it was delicious 😋. My first meat canning experience so thank you 🙏🏻 Hubby gave it 👍
Wonderful, so glad you enjoyed it!
Thank you for sharing all of these fabulous recipes. May I please ask how many pints of pot pie filling you use to make one deep dish pot pie please?
I’ve found that with my pie pan, I want 1 quart and 1 pint for a regular tin, but then I have a really deep pie pan that I use 2 quarts with. It kind of depends on how much filling you want in the pie, and my husband actually likes it with less filling and more crust (so 1 quart per regular pie crust).
Hi Ashley. Do you have any insight on replacing onion with other vegetables? As I understand, generally you can replace veggies with a similar type but there just isn’t much similar to onion 😬. I always add more garlic in recipes but can’t add 1.5 cups of garlic LOL! I have an onion allergy and canning recipes are so difficult because onion is generally a bulky part of the recipe and I prefer heartier recipes over brothier recipes. Thanks!
The onion in this recipe actually really shrinks and it doesn’t bulk out the soup. I think it’s perfectly fine to just leave it out. Some sources say that you can substitute bell peppers in place of onions, and others say you cant. Personally, if I needed to avoid onions I’d just omit them and fill the jars without them (and get a slightly lower yield, rather than making up the space with broth).
I noticed you sautéed the vegetables in butter, but I didn’t think you could use dairy products in canning. Can you advise me further? Thank you!
While you can’t can butter in jars as a single ingredient, you can use butter and oils in the process of canning other things. Sauteeing veggies in butter is fine for canning (as is adding a small amount of butter to water bath canning jams/jellies to reduce foaming). If you’d rather skip it, you can use another oil (animal or vegetable) in it’s place, anything from lard to olive oil.
This sounds really good. I am going to quadruple the recipe. Just wondering if it would be okay to use a different kind of potato instead of the Yukon Gold. Thanks for your help.
Yup, you can use any type of white/yellow/red potato. (Just no sweet potatoes.)
Hi there!
New to canning – why not sweet potatoes?
Thank you!
Sweet potatoes have a really long canning time, and they’re one of the things you can’t add to most recipes unless specifically tested. You can read about the rationale here: https://creativecanning.com/choice-meal-in-a-jar-canning-recipe/
I get so many ideas from you, canning chicken pot pie mix, perfect. I already make chicken pot pie but never thought about canning it. I pressure cook the chicken first, then cut up and add cooked chicken and now I also have soup stock but I still add some chicken bouillon. Also use garlic in mine. Thanks for all the great ideas.
Nice, that sounds delicious. You can definitely add garlic to this recipe too. Enjoy!
I’m just a few recipes into learning to pressure can. Is the lemon juice in this recipe to lift the flavor of the finished product, or is it needed for the acid content? I’m allergic to lemon, so wondering if it can be left out. If needed for the acid I can replace with lime.
The lemon in this recipe is for flavor, and not required at all for preservation. You can use a cup of white wine, or a few tablespoons of white wine vinegar instead (or just skip it). Enjoy!
One pint makes one family sized pot pie? I am wondering because the beef pot pie recipe is one quart for one pie. Just trying to figure out if this is 6 meals or 3. Thanks!
You’ll need about a quart for a normal pie pan with this filling.
Since I don’t usually have fresh peas, should I can this with frozen or wait to add them when I prepare the pie?
Frozen peas work wonderfully in this recipe.
Do I still use 10 lbs pressure above 1,000 elevation? Many other recipes use 15. Thanks!
Great question! Yes, you do need to adjust for altitude. I’ve added the altitude adjusments to the recipe, but here they are:
Altitude Adjustments for Canning Pot Pie Filling
Canning time remains the same regardless of altitude. However, the processing pressure increases as altitude increase.
Use the following table to determine the correct processing pressure if you’re above 1,000 feet in elevation.
For dial gauge pressure canners:
0 to 2,000 feet in elevation – 11 lbs pressure
2,001 to 4,000 feet in elevation – 12 lbs pressure
4,001 to 6,000 feet in elevation – 13 lbs pressure
6,001 to 8,000 feet in elevation – 14 lbs pressure
For weighted gauge pressure canners:
0 to 1,000 feet in elevation – 10 lbs pressure
Above 1,000 feet – 15 lbs pressure
Forgive me if you wrote it but I don’t see it: how many quarts/pints does this recipe make? Thank you!
So sorry! I just found it: 6 pints.
Wonderful, glad you found it!
It makes 6 pints or 3 quarts.
The timing for canning quarts is 1 hour 30 minutes (or 90 minutes.) Is that correct Ashley?
Great question! Yes, the time for quarts is 90 minutes. I’ve added that to the recipe.
Why didn’t you put the recipe for water canning a long with the one for pressure canning?
The last time “water bath canning for a long time” was considered safe was nearly 100 years ago, and it’s since been shown to be undependable. Sometimes it’ll sterilize sufficiently, but not always, and the consequences there can be deadly if you’re not lucky. I don’t include water bath canning recipes for meat on my site.
Water Bath Canning has always been SAFE — Do you know that there are countries that BAN – PRESSURE CANNING as unsafe!
What countries ban pressure canning?!?!? I’m not sure I’ve ever seen any law on the books anywhere about that.