Well, nothing like a buzzkill. :( The directions for my 22 qt Mirro say to use 2 1/2 quarts of water for cannning. 3 quarts if your canner is not full. Yesterday I canned a batch of Boston Baked Beans (delicious btw). I had 7 full quarts, but put 3 quarts of water in the canner to be on the safe side. I ran out of water with 20 minutes yet to go in the canning process. Some of the jars then subsequently siphoned off, and of course there were sealing problems there. After reading around, I decided there were only two options- either freeze the beans or re-process. So I emptied the jars into a large pot to bring them back to a simmer and started over, this time using 3 INCHES of water in the canner. I did re-process, but I strongly suspect it was probably not worth the trouble. I have one jar that didn't seal, so we'll be consuming that one later this week and see if we actually have baked beans or baked bean mush. My pot doesn't appear to be warped, but I was really angry with Mirro yesterday and their sub-par directions. I went through the manual again last night, and nowhere does it talk about adding more water for longer processing times. I already had the stove temp down as far as I could get it without having the knocking stop. The extra 2 1/2 hours last night to can those silly beans sure took the wind out of my sails. I hope that's my only hiccup.

Hi Jujubee, I can't believe no one has replied yet. I don't know whether your broth is safe. If it is, then recanning should be fine as long as the jars were all safely sealed during the time they were at room temperature. I don't know if it would change the flavor...I've never used eggs in broth but I'd think that the egg itself has more effect on flavor than reprocessing does. Is your broth safe, well, I have no idea. Are products containing eggs ok to can? If chicken is ok, then I guess eggs might be, if properly pressure canned. Since the BBB recipe doesn't mention eggs, the processing time may need adjusting, but then again it's not much egg solids in each jar. Is the broth noticeably thicker? That would definitely affect heat penetration. I couldn't find any egg info in a forum search, so I hope someone knowledgeable will reply. I think if you had refiltered & recanned right away, you'd be better off since during the second processing the broth has less protein thickening it up, and there's no chance that botulism got a foothold in the meantime. On the other hand, if you boil the dickens out of it for 10 minutes, you can disable any toxin in there and effectively be back where you started. For safety I'd boil 10 minutes, cool, strain, reheat, and process. Definitely use new jars, perhaps sterilize the old ones, just treat everything like it has botulinum in it. Next time I would skip the eggs. Maybe someone will offer a yea or nay on canning eggs first. Melissa

Just want to start by saying hello, I read often here but seldom post. Lots of good info here, I may be printing out this thread! I just bought a new slow cooker, have only used it once but think I am going to love it. I had a large 6 qt. round one that I bought around 1990, so it is one of the treasured older ones, but it is too large now that it's just the two of us. So I bought a smaller oval one and am getting back into the crock pot groove! Grainlady, thanks for sharing that useful information. I have a question. In the comparison of cooking times for crock pot vs. oven, what is the oven temperature? I have a couple pieces of LeCreuset that I have considered using for slow cooking in the oven, and am interested in converting recipes the other way, from crock pot to oven, rather than oven to crock pot. I'm just about to put some chicken and sauce ingredients into the pot for pulled barbeque chicken sandwiches. Then think I'll put some steel-cut oats in before going to bed tonight for a nice hot breakfast tomorrow. Love all the tips and recipes, keep them coming! This post was edited by shea on Wed, Feb 12, 14 at 10:42

I make all different versions of soup depending on what I have available! Given your list of ingredients, I'd kick it up by adding more tomatoes, more basil, just a little corn if you have it... I'd also add red kidney beans, I think, but you seem to be avoiding that kind of thing. Then I'd serve it with parmesan cheese and hot pepper flakes. :)