Prepare your workspace by washing all jars, lids, and rings in hot soapy water or run through a dishwasher cycle. Keep jars hot until ready to use.

In a large pot, combine beef bouillon powder with water and bring to a boil, stirring occasionally to ensure bouillon dissolves completely.

While bouillon heats, cut meat into 1-inch cubes, dice onions, slice celery into 1-inch pieces, cut carrots into thick rounds, and quarter potatoes (ensure pieces are uniform for even cooking).

Add 1 teaspoon salt to each clean, hot jar. Layer ingredients loosely, starting with meat (about 1/2 pound per quart), followed by onions, celery, carrots, and potatoes, leaving 1-inch headspace.

Carefully ladle hot bouillon liquid into jars, ensuring liquid covers vegetables while maintaining 1-inch headspace. Remove air bubbles by running a plastic spatula or bubble remover around the inside of each jar.

Wipe jar rims clean with vinegar-dampened paper towel, center lids, and secure with rings until fingertip-tight (don't over-tighten).

Process in pressure canner according to manufacturer's directions at 10 pounds pressure (adjust for your altitude): 75 minutes for pints; 90 minutes for quarts

After processing, allow canner to depressurize naturally. Remove jars and cool undisturbed for 24 hours before checking seals and storing.