Step 1

Place the jar rack into the pressure canner and fill it with water per your canner manufacturer's instructions: Presto is 3 quarts, Mirro is 2 quarts, and All American is 2 to 3 inches.

Step 2

Fill the jars halfway with hot water and place them on the rack in the canner.

Step 3

Cover and warm the canner to 140˚F for raw packing, and keep warm until you are ready to fill the jars.

Step 4

Trim off visible fat from the meat, cut it into 2-inch chunks, and add it to a large prep bowl.

Step 5

Wash, trim, peel, and cut the potatoes, carrots, onions, celery, and garlic. Measure and add to the prep bowl.

Step 6

Add the red wine, thyme, salt, and pepper to the bowl, and mix all the ingredients well until combined.

Step 7

Pour 2 cups of beef stock into a medium saucepan, bring to a boil over medium-high heat, and keep it hot.

Step 8

Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water in a separate bowl or the sink, and place it on the towel. Keep the remaining jars in the canner so they stay warm.

Step 9

Tightly pack the beef mixture into the jar, leaving a 1-inch headspace at the top. Add 1 bay leaf per quart or 1/2 bay leaf per pint. Then, top off with hot beef stock, leaving a 1-inch headspace.

Step 10

Run the bubble popper through the jar to release any trapped air, and adjust the headspace again if needed.

Step 11

Wipe the rim with a towel soaked in vinegar to remove any residue, center a lid on the jar, and screw on the band until fingertip tight.

Step 12

Place the jar back into the canner, and repeat with the remaining jars.

Step 13

Place the lid on the canner and lock it. Leave the vent open, adjust the heat to medium-high, and bring the canner to a boil.

Step 14

Once boiling, let the pressure canner vent steam for 10 minutes, place the pressure regulator on top of the air vent, and let the pressure rise.

Step 15

When the canner has reached the correct pressure (10 pounds for weighted gauge or 11 pounds for dial gauge pressure canner), set a timer and process pint jars for 75 minutes and quarts for 90 minutes at altitudes of less than 1,000 ft.

Step 16

Adjust the pressure for your altitude if necessary (see chart below), and regulate the heat as needed to maintain a steady pressure.

Step 17

When the processing time is complete, turn off the heat and allow the canner to sit until the pressure drops to Once the canner is depressurized, let it cool for an additional 10 minutes before removing the lid.

Step 18

Spread a dry towel on the counter, unlock the cover, and remove it by tilting the lid away from you so that steam does not burn your face.

Step 19

Allow another 10 minutes for the jars to adjust to the change in pressure. If the jars are still boiling vigorously, let them sit in the canner for another 5 minutes or until the boiling slows.

Step 20

Use the jar lifter to remove the jars from the canner and place them on the towel. Keep them upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool and seal.

Step 21

After 12 to 24 hours, check to be sure the jar lids have sealed by pushing on the center. The cover should not pop up. The jar failed to seal if the top flexes up and down. Refrigerate it and use it within a few days.

Step 22

Remove the screw-on bands and wash the jars in warm, soapy water to remove any residue. Then label, date, and store the jars in a cool, dark place. Use within 18 months for the best quality—yields 8 pints or 4 quart jars.