From the bones of a couple Costco rotisserie chickens and veggie scraps saved in the freezer. Only boiled the bones for a couple hours, so didn’t get as much gelatin out of them as I’d like, but it was getting late. I also thought I had more pint jars, had to put the last bit of stock into a couple quart jars in the fridge.
Is it possible to mix jar sizes when canning? Assuming you process them all using timing for the larger jar size?
[Image description: five pint jars of opaque tan broth, still slightly bubbling as they cool on a towel on a kitchen counter. In the background a stock pot and an All American 910 can be seen.]
Followed the blue book, 10lbs for 20 minutes.
Cool.
I’ve mixed jar sizes, it’s fine if you use the largest can size as you said.
You don’t want to do it with veggies and stuff or you can end with mush.
Thanks for confirming. That’s what I thought I’d remembered reading, and I had wanted to toss a quart jar in there, but was too tired in the moment to track down and verify it would be safe.
Makes sense not to do that with things that are more sensitive, but stock wouldn’t be bothered by being cooked a little extra.
Yeah usually you don’t pressure can things that are super sensitive anyways.