Lamb, mushroom and pea stew in a jar

1. Trim visible fat from the lamb. Cover with part of the 4000 ml water and cook until tender. Remove the meat, cool briefly and reserve the cooking liquid as broth.
2. Use cultivated mushrooms only. Trim stem ends and discolored parts, soak in cold water for 10 minutes and wash thoroughly. Cover with another portion of the water, boil for 5 minutes and drain.
3. Wash the peas, cover with boiling water from the total amount, return to a boil, boil for 2 minutes and drain.
4. Put lamb, mushrooms and peas in a large pot. Barely cover with hot lamb broth and, if needed, more hot water from the total amount. Add salt, pepper, thyme and rosemary. Boil for 5 minutes. Do not puree or thicken.
5. Fill hot jars of about 470 ml no more than halfway with solids. Top up with boiling broth, leaving 25 mm headspace. Remove air bubbles, recheck headspace, clean rims and close.
6. Process for 60 minutes in a pressure canner. For a dial-gauge canner use 76 kilopascals up to 610 m, 83 kilopascals at 611–1219 m, 90 kilopascals at 1220–1829 m and 97 kilopascals at 1830–2438 m. For a weighted-gauge canner use 69 kilopascals up to 305 m and 103 kilopascals above 305 m.
7. After processing, allow the canner to depressurize fully and naturally without forced cooling. Remove jars, cool undisturbed for 12–24 hours and check the seals.