Canuary 2026

Canning Beef Pot Pie Filling By Ashley Adamant Ingredients 1x 2x 3x ▢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 Cook Mode Prevent your screen from going dark 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.)