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    1. You can use either pints or quarts. I typically do quarts because I have a larger family, but will make pints from time to time for my husband to take to work for lunch. What I like to do is fill up 7 quarts (that’s what my pressure canner fills) with all my contents. I distribute them evenly. After that, I will top off with broth to correct headspace. Sometimes you might get a heartier soup than the time before, depending on how small you cut veggies or how much of something you have.

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