Hearty Beef Soup with Potatoes and Carrots

1. Dice the beef, cover with water and cook gently until tender. Reserve the cooking stock. Peel and dice the potatoes, blanch for 2 minutes in boiling water and drain. Peel and cut the carrots, then precook them in water for 5 minutes.
2. Cover the beef, potatoes and carrots with the hot, unthickened stock. Bring to the boil and simmer for 5 minutes. Do not purée or thicken the soup.
3. Fill prepared hot preserving jars holding about 475 ml no more than halfway with solids. Add boiling-hot stock, leaving 2.5 cm headspace. Wipe the jar rims and seal.
4. Process for 60 minutes in a suitable pressure canner: on a dial-gauge canner use 11 psi up to 610 m altitude, 12 psi above that up to 1220 m, 13 psi up to 1830 m or 14 psi up to 2440 m; on a weighted-gauge canner use 10 psi up to 305 m, and 15 psi above. Let the pressure fall naturally.
5. Leave the jars undisturbed to cool for 12–24 hours and check the seals. Heat thoroughly before eating; add fresh parsley only when serving.