Canning Beef Pot Pie Filling

5 from 5 votes

Canning beef pot pie filling puts a whole dinner in a jar, with beef and vegetables in a light broth. Open one and eat it as a stew, or thicken it and bake it under biscuits or a crust for pot pie on a weeknight.

Prep Time20

Cook Time10

Canning Time1 30

Total Time2

Course: Main Course

Cuisine: American

Keyword: Beef Canning Recipe, beef pot pie filling, canning beef pot pie filling, hearty pack canning, meal in a jar canning recipe, Pot Pie, pressure canning beef

Servings: Servings (4 quarts or 8 pints)

Author: Ashley Adamant

Equipment

Pressure Canner I use an All-American Model 930
Canning Jars, Lids and Bands

Ingredients

4 cups potatoes peeled and diced, see notes
3 cups carrots peeled and sliced, see notes
1 1/2 cups peas shelled fresh or frozen, see notes
2 cups onions peeled and chopped, see notes
2 lbs stewing beef chuck or round, cut into 1-inch cubes
1 tsp thyme dried
1 Tbsp garlic powder
2 cups water
2 cups beef broth or stock
2 tsp canning salt

Instructions

Prepare the pressure canner, jars, lids, and bands. Put the trivet in, add 2 to 3 inches of water following your manufacturer's directions, and bring the canner to a gentle simmer with the jars warming inside it.
Peel the potatoes, carrots, and onions, then cut them to a uniform size. Trim the beef and cut it into 1-inch cubes.
Combine the beef, potatoes, carrots, peas, onions, water, broth, thyme, garlic powder, and salt in a large stockpot.
Bring the mixture to a boil, then reduce the heat and simmer 10 minutes. The vegetables will not be cooked through, which is correct, since they finish cooking in the jars.
Take the stockpot off the heat and divide the mixture among the hot jars, loading the solids first and then ladling broth over them, leaving 1 inch headspace.
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

Source: Pressure Canning for Beginners and Beyond by Angi Schneider, as a hearty meal in a jar.

Yield: Fills 4 quarts or 8 pints. Before prep, that's about 1 2/3 lbs potatoes, 1 1/4 lbs carrots, 1 1/4 lbs unshelled peas or a 1-pound frozen bag, and 3/4 lb onions. Measure by volume after cutting.

Substitutions: Pork or wild red meat swaps for the beef. Ground meat swaps pound for pound, browned first. Swap an allowed vegetable for another in the same volume, or leave one out and add broth. Never raise the total volume.

Do not add: Thickeners, dairy, rice, pasta, cured meats, corn, sweet potatoes, squash, or greens.

Pressure canning only: Low acid, with no tested water bath process at any jar size. Minimum batch is 2 quarts or 4 pints.

Altitude adjustments: The canning time is always 75 minutes for pints and 90 minutes for quarts, at any altitude. Only the pressure changes as you go up.

Dial Gauge Canners

0 to 2,000 feet: 11 lbs
2,001 to 4,000 feet: 12 lbs
4,001 to 6,000 feet: 13 lbs
6,001 to 8,000 feet: 14 lbs

Weighted Gauge Canners

0 to 1,000 feet: 10 lbs
Above 1,000 feet: 15 lbs

Storage: Rings off. Sealed jars hold quality 12 to 18 months, cool and dark. Refrigerate an open jar, use within 3 to 4 days.

To serve: Flour is not approved for canning, so thicken at serving. Strain a quart, whisk 1 Tbsp flour into the broth, simmer until thick, and fold the solids back in. Pour it hot into a pie dish, top with raw biscuits or a single crust, and bake at 400 degrees F for 20 to 25 minutes. A double crust bakes 45 minutes at 375 degrees F. Or heat a jar as stew.

Nutrition