Cut beef into about 1 inch cubes - trimming the edges if there is too much fat. 

Cut your potatoes into about 1 inch cubes as well.

Dice carrots, onion, and celery to your preferences.

To the jar add about 4 oz potatoes followed by 4 oz of your choice of carrots, onion, celery, or any combination of the three.

Add about 8 oz of cubed beef.

Add 1 tsp salt to each jar.

Fill the jar with filtered water to 1 inch headspace.

Lower a knife or chopstick down all four sides of the jar to release any hidden air bubbles.

If the headspace changed after de-bubbling, top with more water to reach the 1 inch head space.

Using a cloth dipped in white vinegar, wipe the rims of your prepared jars to remove any debris and center the lid on the jar. 

Add the screw band and tighten to fingertip tightness. 

Place your jars into your canner with 2 inches of water.

Bring up to pressure over medium heat to medium-high heat. 

Vent for 10 minutes before adding the weight.

Bring the pressure up to 10 pounds pressure.

Process your jars according to your canner's manufactures instructions at 10 pounds pressure for 1 hour 30 minutes for quart size canning jars. 

Allow the hot jars and the canner to cool on the burner for 10 minutes before removing the lid. 

After removing the lid, allow the jars to rest for another 5-10 minutes

Using the jar lifter, place your jars on a dish mat or tea towel to protect your counter from the heat, as well as protecting the jars from your colder counters.