Canning Beef Stew

Ingredients:

4-5 pounds stewing beef (cut into 1 and 1/2 inch cubes)

12 cups cubed, peeled potatoes

8 cups sliced, peeled carrots

3 cups chopped celery

3 cups chopped onions

4 1/2 tsp salt

1 tsp dried thyme

1/2 tsp black pepper

Water

Directions:

1. Prepare weighted-gauge pressure canner, jars, and lids.
2. Add above ingredients to prepared jars
3. Add water to jars until 1 inch headspace. Be sure to get air bubbles out.
4. Wipe rims with a towel moistened with vinegar, center lid on jar, screw band down fingertip tight.
5. 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 with weight. Continue heating to achieve 10 pounds of pressure.
6. Process pint jars for 75 minutes and Quart jars for 90 minutes.
7. Once done turn off heat and allow pressure to go down to 0  naturally. Remove canner lid and wait 10 minutes before removing jars.
8. Allow jars to sit for 24 hours on the counter undisturbed. Check seals, then your ready to store!