Just made this green tomato relish recipe and ended up with over a quart more than the recipe is supposed to make. Had a similar issue with pickled peppers, had more than I could fit in the jars. Using weight measure on the veggies.
by Appropriate_angst
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I’ve had the exact same recipe make a jar more or a jar less than expected. It’s witchcraft. As long as you’re following the recipe it should be fine.
I’m canning garden veggies for the first time this year, and am worried I’m doing something wrong. I made a batch of these [Pickled Peppers](https://apps.chhs.colostate.edu/preservesmart/produce/pickling/peppers-hot/) and could not quite fit all of the peppers into the max number of jars.
Then I canned this [Green Tomato Relish](https://nchfp.uga.edu/how/can_06/green_tomato_relish.html) today and ended up with an extra quart of relish. Is this okay?
So many of these recipes, I find, are hit and miss on the quantities. In my experience, it’s especially difficult to tell when measuring by weight and not volume. It could depend on how big you chop the veggies and/or how much liquid boils away compared to the recipe? I find it helps to measure the volume of product even if going by weight, to get an idea how much will be produced. And it’s a good idea to prepare an extra jar or two. If I’m canning 500ml jars, I’ll prepare a couple 250ml jars for anything extra. The worse thing that happens is that the recipe is exact and you put the jars away for next time.
I usually have less than I’m supposed to!
Lol…I find it is a mixed bag though, more frequently less than the recipe says.
Canning is not baking; every vegie can shift it’s weight depending on how much water is on board (just like us humans!) Relax, be flex, measure by volume and always have some spare jars/lids/rings ready to go!
Keep your Ball Blue Book handy…
Have fun!
This happens to me too. As everyone has said, have a few extra jars ready. Or you can just put the extra straight in the fridge to use immediately. I wish the same thing happened with cookie recipes, but it always seems to be the opposite, and I get less.
I usually prep enough jars to fill my canner (I also usually make bigger recipes so that I have a nearly full canner) just in case I have enough extra to do an other jar. The first time I made pickled peppers I was shocked by how much under the recipe I was, I had a ton of brine and no peppers left. Then today I made salsa (with weights) and had a quart more than I could fit in the canner. So it seems pretty variable.
You’ve already got good advice, but I wanted to add that if the recipe is printed out or in a book you can add a little note to yourself for next time!