Q and A: canning in half-gallon jars, over-mature green beans, and storing dehydrated foods

Canning in half-gallon jars

Do you can anything at all in jars larger than quart size? I would like to use ½ gallon jars for soups and some veggies.

Judi Almand
Brandon, Florida

I used to can soups, fruit, juices, and pickles in half gallon jars. But then I used to have 8 kids at home with big farm appetites. Although it is not recommended to can in half gallon jars now, I wouldn’t be afraid to do so IF it was a very liquid food like soup or fruit juice. And I would extend the processing time as the jars are double the size of a quart. But I can’t “recommend” that you do this for obvious reasons. — Jackie

Over-mature green beans

I ended up with over-mature green beans that dried on the vine this year. Can they be shelled and used as a dry bean? If so, any recipe ideas?

Kevin Johnson
Waxhaw, North Carolina

Oh yes! Most green beans work very well as dry beans. In fact, I always grow a few extra rows of Provider green beans so that I can leave them mature and dry on the vine to use as dry beans during the winter. You can use these beans in any recipe you’d use navy, pinto, or Great northern type beans, from chili to baked beans, soups, and bean soups. Enjoy! — Jackie

Storing dehydrated foods

If putting dehydrated fruit, vegetables or meat into jars do they have to be vacuum sealed? Oven sealed? Canned? Pressure or water bath?

Deborah Harvey
Youngstown, Ohio

No, you don’t have to do anything special to store your dehydrated foods. Just keep them safe from moisture, insects, and rodents and they’ll last for years and years. I store ours in glass jars and popcorn tins. Keeping the foods in a dark location prevents discoloration. — Jackie