4 to 5 lbs. beef stew meat
2 qts. sliced carrots
3 c. celery, chopped
3 c. onions, chopped
3 qts. potatoes, cubed and pared
1 1/2 tbsp. salt
1 tsp. thyme
1/2 tsp. pepper

Cut meat into 1 inch cubes (about 2 quarts); brown in a small amount of fat. Combine meat, vegetables and seasonings; cover with boiling water. Pack, hot, into hot jars; leaving 1 inch head room. Adjust caps. Process in pressure canner; pints, 1 hour; quarts, 1 hour and 15 minutes. Yield: About 7 quarts.

Note: Vegetables do not need to be precooked.