To begin, prepare your canning supplies, inspecting the jars for flaws.
Brown the ground beef in a large skillet. Work in batches, cooking the beef until it is browned, and draining off the excess grease each time. As you brown the beef, put it into a stock pot or large Dutch oven.
Add all of the rest of the ingredients, and bring the mixture up to a full boil.
Boil it hard for 10 minutes, stirring it often so that it does not scorch.
Ladle the hot mixture into hot jars, leaving 1 inch of head space. Remove air bubbles, and adjust the volume to maintain the headspace if needed.
Wipe the rims of the jars with a damp cloth dipped in white vinegar.
Place a ring & lid on the jars (or lid, gasket, etc. depending upon what kind of jars or lids you use) and place the jars in your pressure canner. Adjust the water level in the canner as needed. (According to manufacturer's instructions.)
Close the lid of the canner, and bring the water up to a boil over high heat. Let the canner vent a steady stream of steam for 10 minutes.
Close the vent and bring the canner up to pressure: 10 pounds for a weighted gauge canner, 11 pounds for a dial gauge canner.
Process quart jars for 1 hour, 30 minutes and pint jars for 1 hour, 15 minutes.