- 5 pounds stew meat, cut into 1 1/2 inch cubes
- 1 Tablespoon vegetable oil
- 12 cups cubed potatoes
- 8 cups sliced carrots
- 4 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Boiling water
- Set up the pressure canner by filling it to the line inside the pressure canner with water.
- Sterilize the jars, lids and bands, then set them aside.
- Put the oil into a large cast iron skillet and turn the heat on medium.
- Brown the stew meat in small batches and once it is browned, transfer it to a large stainless steel stock pot.
- Once all the meat is in the stock pot, add the potatoes, carrots, salt, pepper and thyme to the stock pot and then cover all the ingredients with boiling water.
- Bring the contents of the stock pot to a boil, stirring frequently.
- Ladle the hot stew into the hot canning jars making sure to leave one inch of headspace.
- Wipe the rim of the jars with a paper towel moistened with vinegar.
- Place the lid on the jar and then the band.
- Tighten the band until resistance is met and then tighten it a little more until it is finger-tip tight.
- Place the jars in the pressure canner.
- Lock the lid and bring the canner to a boil over medium heat.
- Vent the steam for 10 minutes, then place the weight, set to 10 pounds pressure on the vent.
- Use the instructions that came with your canner so you know when you reach the 10 pounds of pressure.
- Process pint jars for 75 minutes and quart jars for 90 minutes.
- When the timer goes all, turn off the heat, but do not move the canner or open it*. Let the pressure return to zero naturally.
- Wait 2 minutes after the pressure returns to zero naturally and then remove the weighted gauge from the vent and also remove the canner lid.
- Let the jars sit in the bottom of the canner for an additional 10 minutes.
- Then remove the jars, tighten the bands and let them sit overnight.
- The next day, remove the bands to check the seals.
- If the lids are sealed, label and date the jars, then store them in a cool, dry place.
- If the lids are not sealed, start back at step 8 and reprocess the jars or put them in the refrigerator to be eaten right away.
*Attempting to open a pressure canner before the pressure returns to zero naturally can cause them to explode.