Coming from a baking background I want my jars to be consistent with the same amount of liquid and vegetables in each jar. I use this stacking technique for any type of canning product like soups, stews, and chili.  It also allows you to adjust the recipe size for your needs.  So you can make 4 jars or 8 and they will all be exactly the same. 

You take each ingredient by weight in the recipe and divide it between the number of jars the recipe will make. For example if the recipe makes 7 pints and calls for 1 onion. Weigh your onion for this example mine is 120 grams. Chop up the raw onion and place in a small container labeled 120g. Do this for each ingredient. 

You can do this the day before and place the containers in the fridge overnight. If the recipe makes 7 pints of soup you will divide each ingredient weight by 7 pints (120g divided by 7 = 17g of onion in each jar).

The idea is to add each ingredient to the jar and stack the next ingredient on top, hence the name stacking. I have found instead of adding each ingredient to each jar I put all the ingredients for one jar in a small bowl mix them up. Then I add this to the jar. This I think gives me a better end product because the ingredients are mixed when cooked. Repeat this process until you have all your jars filled.

I heat the liquid and fill to 1- 1 1/4 inch head space. Then place in the pressure canner and begin to heat the jars. When the jars are hot, I remove each de-bubble, wipe the rims and put the lid and rings on. Pressure can the proper time. The soup basically cooks in the jars and each jar has the exact same amount of ingredients. I love this method it's easy and consistent from  jar to jar. 

I hope this will inspire you to try this method for making wonderful soups. 

This is a low sugar jam made with Pomona's Universal Pectin. You can get this pectin directly from their web site at www.pomonapectin.com or the
Co-Op sells it. This pectin does not require sugar to set so you can use as little as you would like or even no sugar. This recipe calls for 2 tsp. of calcium water and pectin. I find that the jam is too stiff for my taste. I cut the pectin and calcium water in half. It will seem runny but will firm up after it cools and sets in the jars.

This recipe make (4) 1/2 pint jars
Supplies:
(4) 1/2 pint jars with new lids
Pomona's Pectin (Read how to use it, if you have never used this product)
Large pan for water bath processing the jam
4 cups of fruit total

Recipe:
1 c. strawberries (about 1/2 a small box)
2 1/2 c. black berries (about 2 boxes)
1/2 c. blackberries
1/4 tsp. cinnamon
Note: Any combination of berries will work as long as you have a total of 4 cups berries. You may also use frozen berries.

2 T. lemon or 1/2 tsp citric acid
1-2 tsp. calcium water (I use 1 tsp.)

3/4 c. sugar (total sugar is 1 cup) you may use less or more
1 - 2 tsp.pectin I use 1 tsp.)
1/4 c. sugar (very important to mix the pectin and the sugar well)

Directions:
Sterilize your jars in boiling water for 10 minutes
Heat your lids in a small pan

• I put the berries into the food processor to cut them up. Just pulse a few times. Need 4 cups berries, adjust as needed.
• In a pan on the stove add the crushed berries, cinnamon and lemon juice plus the calcium water.
• Bring to a boil and add the 3/4 c. sugar  taste at this time you will be adding the last 1/4 cup sugar with the pectin mixed in. Boil for 1-2 minutes until the sugar is dissolved. Taste to make sure it is sweet enough.
• Pour the jam into the hot jars, and wipe the rims. Put the lids and rings on and tighten to finger tight. Put into the water bath and process for 10 minutes.
• Remove and let cool overnight, remove the rings and make sure they have all set. Refrigerate any jars that did not set.
  

Home canning is a great way to save money but even more important is the fact you can totally control what you are eating. We had a garden and last year I canned tomatoes, pickles, and many other products. I sell homemade low sugar jams at the Farmer's Market along with my Bread & Butter Pickles.

Every time I open a jar and throw away the lid I think what a waste of money. I have found a company that makes canning lids that can be reused indefinitely and they are BPA free. The lids and rings are dishwasher safe, and home canners have been using the same lids and rings for over a decade with no issues.

Tattler is a USA company located in Michigan and has been in business since the 1970's. 

TATTLER Reusable Canning Lids Key Features!!!

• BPA Free!
• Made in the USA!
• Indefinitely Reusable
• For Hot Water Bath and Pressure Canning
• No food spoilage due to acid corrosion
• FDA approved materials
• Dishwasher Safe