Prepare pressure canner with water and allow to come up to steaming (but not boiling). Meanwhile, get a kettle of water (or broth) boiling.
Distrubute cubed beef, potatoes, carrots, and onions equally into clean quart-sized mason jars.
Add 1 teaspoon salt into each jar.
Fill each jar with boiling water (or broth), leaving 1-inch headspace.
Using your canning wand (or a wooden skewer), slide it down all four sides of each jar to allow any bubbles to escape.
Check headspace and add additional water or broth, if needed, to bring it back up to 1-inch headspace.
Take a clean cloth and dip into white vinegar, wipe the rim of each jar well to remove any debris.
Center a canning lid onto each jar, then secure to fingertip tight with the canning ring.
Carefully lift and place each jar onto a rack inside the pressure canner, adjust water level, if needed.
Secure the lid of the pressure canner and bring the pressure up to full steam over medium-high heat.
Allow the pressure canner to vent at full steam for 10 minutes.
Place the weight or rocker onto the pressure canner and allow the pressure to build to the appropriate pressure for your elevation (see notes).
Process quart jars for 90 minutes, pint jars for 75 minutes.
Turn off the heat and allow pressure canner to naturally come back down to zero.
Remove the weight or rocker and wait 5-10 more minutes to allow pressure to equalize.
Remove the lid and carefully remove jars, keeping them level, and place them on a towel-lined counter.
Allow jars to sit, undisturbed, for 16 hours. Remove bands, check seals, wipe jars and store.