Recipe for Canned Stew: makes 13 pints.
6 lbs cubed stew meat cooked (lay in roasting pan in single layer, cover with foil, bake at 350° for 30 min.)
9 russet potatoes in 1" chunks
3 onions, quartered
2 C. celery, chopped into chunks
1-2 bags mini carrots, cut in half (short and fat, not long and skinny)
Add all that to the biggest pot you have along with a little water so it doesn't burn on the bottom.
Heat until hot, but veggies will still be crunchy
Spoon into hot sterile jars.
4 Cans Tomato Soup
4 Cans Water
4 Tbsp. Sugar
4 Tbsp. Salt
1 tsp. Pepper
Mix together in large saucepan until hot. Pour over meat and veggies leaving 1" head space (I didn't leave this much and it leaked in my canner. So prevent a mess and leave the 1"!)
If you run out of sauce top each jar with a little water until full.
Cover with hot sterile NEW seals and the rings. Process in Pressure Canner ONLY at 10lbs pressure for 60 minutes. (follow canner instructions)
Once jars are cooled and lids have sealed label each with the contents and the date.
Although you might be tempted don't add any sort of thickening agent to the sauce.