Brown the beef

• Brown the ground beef in a pan without cooking it all the way through.
• Season it as you like while it browns.
• Set the browned meat aside and keep the juices and fat in the fridge for another use.

Fill the jars

• Pack the browned beef into the jars, leaving about 1 inch of headspace at the bottom ring.
• Top up with broth, water or tomato juice as the liquid.
• Remove the bubbles and top the jars back off to the lower ring.

Wipe the rims and close the jars

• Wipe the jar rims with vinegar rather than water to cut the grease.
• Warm the lids, place them on and tighten finger-tight.

Prepare the canner

• Fill the pressure canner with water, adding a splash of vinegar.
• Bring the water to a light boil and load the jars.

Vent the canner

• Put the lid on with the weight off and turn up the heat.
• Once the steam valve pops up, place the weight on and let it vent.

Pressure can

• Bring the pressure up to 12 PSI.
• Lower the heat and hold the pressure steady, never dropping below 12 PSI.

Depressurize and cool

• Turn off the heat and let the canner come down naturally.
• Once the pressure valve has lowered, remove the weight and let it depressurize for at least 10 minutes.
• Open the lid pushing it away from you, then leave the jars undisturbed for 24 hours.

Check and store

• Wash the jars with soapy water and do the lift test on the lids.
• Label the jars and store them in a cool, dark place.