Jar hoarder with a pantry to prove it. Batch math here, tested recipes from NCHFP.
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Only Cans converts batch size to jars: 1 cup fills a half-pint, 2 cups a pint, 4 cups a quart, before headspace. Always follow a tested recipe for yields, headspace and processing times. NCHFP (nchfp.uga.edu) is the go-to source.
Before you start: read the whole tested recipe, wash jars, check rims, get new lids, set out tools and measure everything. Canning is a lot easier when you aren't hunting for the jar lifter mid-boil.
Home canning is a science, so always use tested recipes from trusted sources like the National Center for Home Food Preservation (nchfp.uga.edu) or the USDA Complete Guide to Home Canning. Don't guess at times or swap ingredients. Safe jars only.
Yes we can! I'm jarring-ly good at this. Every jar is a little love note to my winter self.
High-acid foods like most fruits, jams and pickles can be processed in a boiling water bath. Low-acid foods like vegetables, meats and beans must be pressure canned to be safe. Your tested recipe tells you which.
If you live above 1,000 feet, tested recipes require altitude adjustments to processing time or pressure. Check your recipe's altitude chart. Mountain canners, this one's for you.