In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, salt, pepper, bay leaves, cloves, juniper, sugar, and mustard seeds.
Cover and bring this to a boil, then lower the heat and simmer for 10 minutes.
Cut and cube the bottom round and set aside.
Cut carrots and onions and layer a small amount of both the vegetables into each pint jar.
The add the raw meat to each pint filling to about 3/4 full. Pick out the bay leaves.
Ladle the hot marinade of vinegar into the jars. Remove the air from the jars and refill if necessary so that the liquid has 1" headspace.
Wipe rims with papertowel that has vinegar on it to ensure that the rims are clean. Add hot lids/rings and put jars in pressure canner.
Place jars in pressure canner. Lock lid and bring to a boil over medium heat. Vent steam for 10 minutes.
Process pints for 75 minutes at 10lbs for a weighted gauge and 90 minutes for quarts. For a dial gauge canner process at 11lbs of pressure for the same amounts of time. Make sure to adjust for altitude. See chart in Pressure Canning tab.
To finish the recipe, in a stainless steel pot add meat and marinade emptying the contents of the jar. Cook at a simmer for 20 minutes.
Remove the meat from the pot and keep warm. Strain the liquid to remove the solids.
Return the liquid to the pan and place over medium-high heat.
Whisk in the gingersnaps and cook until thickened, stirring occasionally.
Strain the sauce through a fine mesh sieve to remove any lumps.
Add the raisins if desired. Add the meat and serve with the sauce.