Step 1

Prepare the pressure canner, lids, and jars. Fill the canner with a few inches of water, based on manufacturer instructions. Put the canner on the stove over low heat with the jars inside.

Step 2

In a large stockpot, combine the vegetables, beef, water, broth, and spices. Bring to a boil, then simmer for 10 minutes.

Step 3

Take the stockpot off the heat, then divide the mixture among the jars. Load the solids first, then add the liquid, leaving 1" of headspace.

Step 4

Remove air bubbles, then double check the headspace. Add more broth or boiling water if needed. Wipe the rims of the jars with a clean cloth to remove food particles. Place the bands and lids on the jars, tighten until they are fingertip tight, then load into the canner.

Step 5

Process the jars for 75 minutes (for pints) or 90 minutes (for quarts) at 10 lbs pressure, adjusting for altitude.

Step 6

Let the canner depressurize on its own once the canning time has elapsed. Remove the jars and let them cool for 12 hours.

Step 7

Check the seals and store for up to 12 months.