Prepare pressure-canner according to manufacturer's instructions.

Have jars, lids, and canning rings ready.

In a large soup pot, heat oil over medium-high heat.

Brown the beef evenly. If necessary, do in batches, removing browned beef to a plate before completely.

Drain off any excess fat.

Add the vegetables to the soup pot, cover everything with boiling water. Just enough liquid to keep the meat and vegetable submerged.

Bring the entire pot to a rolling boil, stirring frequently.

Using a slotted spoon, ladle the beef and vegetable mix into jars, filling them half full.

Top off the jars with the boiling water, leaving 1-inch headspace.

Remove air bubbles and adjust headspace as necessary.

Wipe jar rims.

Place lid and rings on jar.

Vent steam in the canner according to the manufacturer instructions. Close vent.

Process both pint and quart jars at 10 pounds of pressure (adjusting for elevation). Pint jars should be processed for 75 minutes, quart jars for 90 minutes.

After time has expired, turn off heat, let canner return to zero naturally. Remove from canner.

Let jars cool before completely. Check for seals.

Remove rings from sealed jars and store.

Any jars that didn't seal can be refrigerated and used up within a week or frozen for use later.