1 TBSP vegetable oil
4-5lbs stewing beef, cut into 1-1/2" cubes
12 cups cubed, peeled potatoes
8 cups sliced, peeled carrots
3 cups chopped onions
4-1/2 tsp salt
1 tsp dried thyme
1/2 tsp freshly ground black pepper
1. Prepare weighted-gauge pressure canner, jars and lids.
2. In a large nonstick skillet, heat oil over medium-high heat. Working in batches, brown beef, adding oil only if absolutely necessary. Transfer beef to a large stainless steel saucepan and add potatoes, carrots, celery, onions, salt, thyme, pepper, and boiling water to cover. Bring to a boil, stirring frequently.
3. Ladel hot stew into hot jars, leaving 1" headspace. Remove air bubbles and adjust headspace. Wipe rim with a paper towel moistened with vinegar. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
4. Place jars in pressure canner. Adjust water level, lock lid and bring to a boil over medium-high heat. Vent steam for 10 minutes, then close vent. Continue heating to achieve 15lbs of pressure. Process pint jars for 75 mintes and quart jars for 90 minutes.
5. Turn off heat. Let pressure return to zero naturally. Wait two minutes longer, then open vent. Remove canner lid. Wait for 10 minutes, then remove jars, cool and store.
Recipe from Ball Complete Book of Home Preserving, page 407.