Good Fillings... Chicken Pot Pie Starter

Chicken Pot Pie Starter

(Peas/Carrots/Potatoes in Chicken Broth)

Found on Canning Recipes Only

2 cups of peeled and cubed raw potatoes per quart.

1 cup of peas per quart

1 cup of raw carrots per quart

Chicken broth/stock or boiling water

1/2 tsp of canning salt per quart (Optional)

Peel and cube potatoes - leave in water until other ingredients are ready.

Peel and slice (abt 1/4 inch) or cube carrots

Shell peas or use frozen (thaw before using)

Add potatoes, peas, and carrots in any order - do not pack down tightly or you will squish the peas.

I heat up chicken broth to fill the jars with but you can use boiling water. Add broth or water to jars to 1 inch headspace. Remove air bubbles, adjust fluid level if needed, wipe rims, and assemble lids.

Process quarts for 40 minutes in a pressure canner at 10 lbs of pressure. (Pints would be the same amount of time because of the peas.)

NOTE: One picture is Peas/Carrots/Potatoes, one picture is just Carrots/Potatoes, and the other picture is Peas/Carrots/Potatoes/Mushrooms - all canned in chicken broth.

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