This is an easy raw pack method adapted from The All New Ball Blue Book. Change up your veg and herbs to make it yours!
Beef Pot Pie Filling For Pressure Canning
Prep time
30
minutesCooking time
1
hour30
minutesYields 6 Quarts
Ingredients
12 cups Beef broth
3 dashes Worcestershire sauce
1 tsp Onion powder
1/2 tsp Garlic powder
6 lbs Stew beef, cut into 1 1/2 inch pieces
1 1/2 cups Celery, chopped
1 1/2 cups Carrots, chopped
1 1/2 cup Onions, chopped
6 Cloves garlic, minced
6 Bay leaves
6 tsp Kosher salt
3 tsp Fresh thyme
1 1/2 tsp Fresh cracked black pepper
Directions
- Prepare pressure canner and jars.
- Make broth: In a large pot add broth, onion powder, garlic powder and Worcestershire sauce. Bring to a boil , turn down heat and simmer 10 minutes.
- To each jar add: 1 lb beef, 1/4 cup onions, 1/4 cup cup celery. 1/4 cup carrots, 1 bay leaf, 1/4 tsp pepper, 1 clove garlic (minced) and 1/2 tsp thyme. Fill jars with hot broth to 1inch headspace. Clean rims, apply lids and bands.
- Process quarts 1 hour and 30 minutes, pints 1 hour and 15 minutes.
