Pressure canning is arguably the easiest and most reliable way to preserve shelf-stable foods year round, and Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat (2021, Page Street Publishing Co.) is a must-have one-stop guide to help beginners step by step through all the nuances.
Preserving guru Angi Schneider, founder of the lifestyle blog SchneiderPeeps and author of The Ultimate Guide to Preserving Vegetables, shares her abundance of knowledge on pressure canning the safe and easy way. Schneider teaches reliable methods that are in accordance with the latest food safety recommendations for pressure canning.
Readers will find answers to all their canning questions, as well as creative recipes. Enjoy the flavor of garden tomatoes all year with jars of Italian Style Tomatoes, Diced Tomatoes with Green Chilis, Marinara Sauce and more. Learn how to can all kinds of soups for easy grab-and-go meals, such as Butternut and White Bean Soup and Mushroom Soup. One of the most popular benefits of canning is that it’s a safe shelf-stable way to preserve meats. Schneider covers the gamut from Pot Roast in a Jar to Chicken Marsala, Spaghetti Sauce with Meat, Swedish Meatballs and so much more. Packed with 100 practical family-friendly recipes and full-page color photography throughout, this modern guide to pressure canning will become a trusted resource.
Chicken Pot Pie Filling
12 cups chicken broth
2 pounds boneless chicken thighs and/or breast, cut into 1-inch cubes or strips
2 cups cut green beans*
2 cups peeled and diced potatoes*
2 cups peeled and diced carrots*
2 tablespoons non-iodized salt
1 teaspoon ground black pepper
1 teaspoon dried thyme leaves
For serving per 1-quart jar:
1 tablespoon cornstarch or flour for thickening
Prepared pie crust or raw biscuit dough
*You’ll need approximately 3/4 pounds unprepared green beans, 1 pound unprepared potatoes and 2/3 pounds unprepared carrots.
Prepare pressure canner, jars and lids. You’ll need six 1-quart jars. Fill the canner with a few inches of water, following manufacturer’s instructions, and put canner on the stove over low heat with the jars inside to stay hot. This is a hot-pack recipe, so the water needs to be about 180°F.
In a large stockpot, combine the broth, chicken, vegetables and spices. Bring to a boil over medium-high heat and boil for 10 minutes.
Remove the stockpot from the heat. Carefully ladle the filling into the prepared jars, making sure to put the solids evenly into the jars and leaving 1 inch of headspace.
Remove the bubbles with a bubble removal tool and recheck the headspace. If you end up short of liquid, top the jars off with boiling water or hot broth. Wipe the rims with a clean, damp cloth. Put the lids and bands on the jars and load them into the pressure canner.
Process the jars, following manufacturer’s instructions, at 10 psi for 90 minutes for 1-quart jars, adjusting for altitude if necessary.
After processing, allow the canner to depressurize naturally, then remove jars and let them cool on the counter for at least 12 hours. Check the seals and store the jars for up to one year.
For serving, pour liquid from a jar of Chicken Pot Pie Filling into a medium stockpot, thicken with a cornstarch or flour slurry. Stir in chicken and vegetables from jar. Pot pie can be made with pie crust or biscuits.
Pie crust: : Line a deep pie pan or a baking dish with a prepared pie crust. Add Chicken Pot Pie Filling and top with a second pie crust. Make a few slits in top pie crust to release steam. Bake at 375°F for 45 minutes or until pie crust is golden brown.
Biscuits: Pour hot Chicken Pot Pie Filling into a deep pie pan or baking dish. Top with your favorite raw biscuit dough. You can spread it evenly across the top — just don’t go to the edge — or put cut biscuits on top. Bake at 375°F for 30-40 minutes or until the biscuit topping is golden brown.
Makes six 1-quart jars