Beef, Carrot, and Potato Soup in Jars

1. Trim visible fat from the beef, cover with water, and cook until tender. Remove the meat, cool, and cut into bite-sized cubes. Strain the cooking liquid and remove excess fat completely.
2. Wash, peel, and rewash the carrots, then slice or dice. Cover with boiling water, bring to a boil, and simmer for 5 minutes. Drain.
3. Wash and peel the potatoes and cut into 1/2-inch cubes. Precook in boiling water for 2 minutes and drain. Discard the starchy potato cooking water.
4. Combine the prepared beef, carrots, and potatoes in a large saucepan. Barely cover with hot defatted beef broth or fresh water. Add salt, dried thyme, and black pepper if desired.
5. Bring to a boil and boil for 5 minutes. Do not thicken.
6. Fill hot pint jars only halfway with the solid mixture. Add hot liquid, leaving 1 inch headspace. Remove air bubbles, wipe rims, and apply lids.
7. Process only in a pressure canner for 60 minutes. Dial gauge: 11 psi at 0–2,000 ft, 12 psi at 2,001–4,000 ft, 13 psi at 4,001–6,000 ft, and 14 psi at 6,001–8,000 ft. Weighted gauge: 10 psi at 0–1,000 ft and 15 psi above 1,000 ft.
8. Let the pressure canner depressurize completely without forced cooling. Remove jars, cool undisturbed for 12 to 24 hours, and check the seals.