Chicken Cottage Pie Filling for Pressure Canning

This is an excellant “Go To” to have on your shelf at the ready! It is simple and delicious!

*Disclaimer* This is NOT an approved canning recipe. Please do your own research and can a your own risk. This is for pressure canning only!

Yields 7 Quarts

10 lbs groud dark meat chicken

2 Quarts chicken stock

3 Small onions, chopped

24 oz frozen mixed vegetables

1 Tsp canning salt

1 Tsp ground black pepper

In a large stockpot, cook the chicken and onions in the chicken stock.

Prepare jars and pressure canner.

When chicken is almost done, add salt and pepper and frozen vegetables. Bring to a boil and simmer 10 minutes.

Fill jars with meat and vegetables about 3/4 full, pour stock in jars leaving 1 inch headspace.

Process jars in a pressure canner for 90 minutes.

To use, pour filling into pan, add 2 Tbsp cornstarch and cook until thickened. Por into baking dish and top with whipped or mashed potatoes. Bake @ 350 degrees f, 30 minutes.



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