Canning Beef Stew
I have a question-- I am going to get a pressure canner this year (most likely a Presto with the extra weights, thank you for all the info about that, BTW), and my plan is to can stuff from the garden that I can't water bath. But, I am also planning to can some soups and stews for those quick meals that I can just put on the table in a hurry.
As a rule I use the Ball Complete Book for recipes.
Now searching on the internet, I saw a recipe for beef stew that basically involved cutting the veggies up, layering it in the jars with raw chunked beef, pouring boiling liquid over all, and then pressure canning it (don't recall how long). Although this seems easier it just seems... wrong. The Ball book does not do it this way. Am I just paranoid here or is this really easier? I have doubts but since I've never tried this I wanted additional opinions. Don't want to waste time canning a bunch of stuff to make my family sick!