Beef Stew with Vegetables

I tried this new canning recipe this year.  The meat is so tender!  It needs some thickening when opened, but is great to have on hand!  It is perfect for when I need a quick meal!
This recipe was supposed to make 14 pints.  I got 20.  

Recipe from:  Ball Complete Home Canning Book

4-5 pounds stewing meat cut into cubes (I used 5 lbs...cut in small pieces)
12 cups cubed peeled potatoes
8 cups sliced peeled carrots
3 cups chopped celery
3 cups chopped onion
1 tablespoon salt
 1 teaspoon dried thyme
 ½ teaspoon freshly ground black pepper
3 tablespoons beef bouillon

Directions

Cook beef in a large nonstick skillet, working in small batches. Use small amount

of oil if necessary.

Transfer beef to large stainless steel pan.  Add all other ingredients and cover 

with hot water.  Bring to a boil, stirring frequently. 

Fill jars leaving 1 inch headspace.  Remove air bubbles and adjust headspace if 

necessary by adding hot stew. 

Wipe jar rims with a paper towel moistened with vinegar.  Center lid on jar, screw

on lid band.

 
Place jars in pressure Canner.  Place lid on canner.  Vent steam for 10 minutes then

close vent.  **Pressure at 14 pounds for 75 minutes for pints 90 minutes for quarts.

Turn off heat and let pressure return to zero naturally.  Wait 2 minutes longer, 

then remove vent and open canner lid.  Wait 10 minutes, then remove jars. 

Cool and store. 

*Original recipe pressure is 10 lbs pressure.  2 lbs adj for altitude and 2 lbs adj 

for my canner being off by 2 lbs.