Beef Stew for Canning

This is from Two Frog Home.

Beef Stew for Canning

• 3 1/2 lbs beef roast, cubed
• 10 Cups potatoes, peeled & cubed
• 5 Cups carrots, peeled & cut into chunks
• 2 1/2 Cups celery, chopped
• 3 Cups onions, chopped
• 3 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoons black pepper
• Boiling Water

Brown the beef in a pan with as little oil as is necessary. Combine the beef with the veggies in a large stock pot, add the spices, and cover all with boiling water. Bring it all to a boil again. Fill your jars leaving 1″ headspace – fill with the meat & veggies and top off with the boiling water. Process in a pressure-canner (check your elevation for correct pressure): pints should be 75 minutes, quarts should be 90 minutes. Yield is about 7 quarts.
Thicken it up, by adding a roux when you reheat it from the jar.