Hearty Beef, Potato, and Carrot Soup

1. Cut the beef into cubes, cover with water, and simmer gently until tender. Save the broth. Peel and dice the potatoes; precook in boiling water for 2 minutes and drain. Peel and slice the carrots, then precook in water for 5 minutes.
2. Cover the beef, potatoes, and carrots with the hot, unthickened broth. Bring to a boil and simmer for 5 minutes. Do not blend or thicken.
3. Fill prepared hot canning jars holding about 475 ml no more than halfway with solid ingredients. Top off with boiling-hot broth, leaving 2.5 cm headspace. Wipe the jar rims and secure the lids.
4. Pressure can for 60 minutes in an appropriate canner: with a dial gauge, use 11 psi up to 610 m elevation, 12 psi above that up to 1220 m, 13 psi up to 1830 m, or 14 psi up to 2440 m; with a weighted gauge use 10 psi up to 305 m and 15 psi above. Allow the pressure to drop naturally.
5. Let the jars cool undisturbed for 12–24 hours and check their seals. Heat the soup thoroughly before eating, adding fresh parsley only at serving time.