1. Fill your pressure canner with two inches of water and turn it on low.
2. Sterilize the jars by washing them in boiling water and dish soap or using the sterilize cycle of your dishwasher.
3. Wash the canning lids and bands with warm soapy water.
4. Place the jars in the canner to warm them up.
5. Heat some olive oil in a stockpot or crock pot and brown the cubed beef. If desired, deglaze the pot with some broth or red wine.
6. Add the other ingredients to the pot and bring to a boil. Then reduce the heat to a simmer and allow it to cook for 10 minutes.
7. Prepare the canning jars for filling by carefully removing the hot jars from the pressure canner. Using a slotted spoon, fill the jars halfway with solids (meat, vegetables) using a canning funnel to minimize spills.
8. Add the canning liquid (broth) slowly, pouring enough into each jar, leaving 1 inch of headspace.
9. Use a wooden spoon or soft kitchen utensil to remove trapped air bubbles from each jar.
10. Wipe any residue from the rims of the jars using a clean dish towel. Attach the lids and bands on the jars, tightening them until fingertip tight.
11. Put the jars back into the canner, cover with a lid, and increase the heat. Open the vent and allow the canner to vent steam for 10 minutes.
12. Process pint jars for 75 minutes and quart jars for 90 minutes per your elevation and canner type:

Dial-Gauge Pressure Canner

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

Weighted Gauge Pressure Canner

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

Post Processing 

1. When the processing time is complete, turn off the stovetop and let the pressure release naturally.
2. Once the dial gauge reads zero, remove the pressure regulator and release any remaining pressure.
3. Open the lid and use canning tongs or a jar lifter to transfer the jars carefully to a clean dish towel or cushioned work surface. Let the jars cool undisturbed for 12 to 24 hours.
4. Test the seals by gently pressing the center of the lids with your thumbs. If they flex or move, it indicates an improper seal. For all jar seal failures, refrigerate the contents and consume within 3-5 days.
5. For properly sealed jars, remove the screw bands, label the jars with the contents and date of canning, and store them in a cool, dry place.