1. Heat the canning jars in simmering water to prepare for pressure canning.
2. Meanwhile, wash the lids with warm soapy water and set the bands aside.
3. Pour oil into a large saucepot and brown the meat before adding the vegetables and seasoning. Cover the ingredients with boiling water and bring to a boil. Turn off the heat.
4. Ladle the stew into the hot jars, leaving 1-inch headspace.
5. Remove any air bubbles with a soft kitchen implement like a spatula.
6. Wipe the rim, place the hot lid on the jar, and adjust the band until fingertip tight.
7. Process your filled jars in a pressure canner adjusting for altitude as follows:

Dial Gauge Pressure Canner

• 0 – 2,000ft: 11 lbs
• 2,001-4,000ft: 12 lbs
• 4,001-6,000ft: 13 lbs
• 6,001-8,000ft: 14 lbs

Weighted Gauge Pressure Canner

• 0 – 1,000ft: 10 lbs
• 1,001ft and up: 15 lbs

Post Processing

1. Process pints for 75 minutes and quarts for 90 minutes.
2. After processing, turn off the heat, and allow the canner to cool to zero pressure. Let it stand for 5 minutes before removing the lid.
3. After cooling in the canner for 10 minutes, remove the jars and let them cool down.
4. Test the lids after 24 hours, ensuring they do not flex up and down when pressed in the center and store all sealed jars in a cool, dry place.