4 1/2 lb (2 kg) boneless beef blade roast, fat trimmed, cut into 1 1/2-inch (4 cm) cubes

2 tbsp (30 ml) olive oil

1 Spanish onion, chopped

3 cloves garlic, chopped

10 cups (2.5 litres) beef or chicken broth

2 tbsp (30 ml) tomato paste

1 tbsp (15 ml) Dijon mustard

8 cups (1.4 kg) baby potatoes

14 whole carrots, peeled

1 small green cabbage, cut into thin wedges (8 cups)

4 stalks celery, thinly sliced

7 bay leaves

3 1/2 tsp coarse pickling salt

Salt and pepper

Prepare the jars and lids (see video).

In a large non-stick skillet, brown a small amount of the meat at a time on both sides in the oil. Season with salt and pepper. Set aside on a large plate.

In the same skillet, brown the onion and garlic. Deglaze with the broth. Add the tomato paste and mustard. Bring to a boil. Simmer on low heat while canning.

Divide the raw vegetables and beef cubes among the hot jars. Add one bay leaf and 1/2 tsp pickling salt to each jar. Pour in the hot broth, leaving 1 inch (2.5 cm) of space at the top. Remove air bubbles with a non-metallic utensil and wipe the rim of the jar with a clean cloth.

Centre the lids (discs) on the jars and screw the rings down until the point of resistance, then tighten another eighth-turn, without forcing.

Place the jars upright on the support rack in the pressure canner. When all the jars are in the canner, add water up to the level recommended by the manufacturer. Lock the cover and let ventilate (let steam escape from the vent hose) on medium heat for 10 minutes. Then close the vent according to the manufacturer’s instructions. Bring the pressure to 10 lb (69 kPa), then adjust the heat to maintain pressure. Process for 1 hour and 30 minutes on medium heat from the moment the pressure is reached (or 1 hour and 15 minutes for 2-cup/500 ml jars). When the processing time is up, remove the pot from the heat and let the pressure drop by itself before unlocking and removing the cover.

Remove the jars from the water (see video).

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