Canning Beef Pot Pie Filling

5 from 2 votes

Beef pot pie filling is a savory filling that works well in a pie crust or topped with biscuits. You can also heat and eat it as is, no crust required.

Prep Time20

Cook Time10

Canning Time1 30

Total Time2

Course: Main Course

Cuisine: American

Keyword: Beef Canning Recipe, Pot Pie

Servings: Servings (4 quarts or 8 pints)

Author: Ashley Adamant

Equipment

Pressure Canner I use an All-American Model 930
Wide Mouth Quart Mason Jars
Wide Mouth Canning Lids

Ingredients

4 cups Potatoes Diced and Peeled
3 cups Carrots Sliced and Peeled
1 ½ cups Peas Shelled fresh or frozen
2 cups Onions Peeled and Chopped
2 lbs Stewing Beef Chuck Roast, Round Roast, etc
1 tsp Thyme Dried
1 tbsp Garlic Powder
2 cups Water or More Broth
2 cups Beef Broth or Water
2 tsp Canning Salt

US Customary - Metric

Instructions

Prepare the pressure canner, lids, and jars. Fill the canner with a few inches of water, based on manufacturer instructions. Put the canner on the stove over low heat with the jars inside.
In a large stockpot, combine the vegetables, beef, water, broth, and spices. Bring to a boil, then simmer for 10 minutes.
Take the stockpot off the heat, then divide the mixture among the jars. Load the solids first, then add the liquid, leaving 1" of headspace.
Remove air bubbles, then double check the headspace. Add more broth or boiling water if needed. Wipe the rims of the jars with a clean cloth to remove food particles. Place the bands and lids on the jars, tighten until they are fingertip tight, then load into the canner.
Process the jars for 75 minutes (for pints) or 90 minutes (for quarts) at 10 lbs pressure, adjusting for altitude.
Let the canner depressurize on its own once the canning time has elapsed. Remove the jars and let them cool for 12 hours.
Check the seals and store for up to 12 months.

Notes

Vegetable Quantities

To arrive at the prepared quantities in this recipe, you'll need the following vegetables as purchased or harvested:

1 ⅔ lbs or 760 grams of potatoes
1 ¼ lbs or 570 grams of carrots
1 ¼ lbs or 570 grams of unshelled peas, or a 1-pound bag of frozen peas
¾ lb or 340 grams of unprepared onions, or about 2 medium onions

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

To Serve

1 tbsp (8 grams) of flour for thickening
Prepared raw biscuit dough or pie crust

Mix the flour into the filling as a thickener. Add the filling to a baking dish, then top with an additional pie crust and bake for 45 minutes at 375 degrees Fahrenheit (191 Celsius). The pie crust should be golden brown.

(Do not add thickeners before canning. Flour is not approved for canning and needs to be added at serving.)

Nutrition