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.]
Yeah usually you don’t pressure can things that are super sensitive anyways.