Linda Lou can explain it better than I can but generally batch doubling is not recommended, but especially with low acid foods. You can safely double jams, jellies and similar high acid foods but it isn't recommended either because you'll likely have gelling problems and mistakes in amounts are easily made or ingredients get left out. First, because it invalidates the approved processing times. The approved processing times are computed on single batch processing. Jars that sit and wait for processing take longer to come back up to temp while processing so the time at temp would be reduced and unsafe. Secondly because low acid food like the green beans and other vegetables MUST have their high temperatures maintained throughout the entire process to prevent bacterial growth. That is why the approved recipes give you the amount needed for a canner load up front: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. If left to sit and wait on the counter the temp of the produce falls and in the low-acid, O2 in the jar, environment bacteria can re-grow quickly. The longer they sit the more potential contamination. Not to mention the jar breakage when one goes from cooler into hot water. So 1 batch at a time from boiling in pot to jars to the hot PC and up to pressure ASAP is the way it is supposed to be done. OR you can do like many of us do and run 2 PC's at the same time but you need help and to work fast to pull it off. ;) Dave PS: Great catch on the barley and margarine Robin! I missed that one. Yet another example of why it is so important to work only with accredited sources. ;)

As promised: Emily, this first recipe has way too much detail, but as Pascal said, "I didnt have time to make it shorter." I wrote it for a friend in Scotland who is a novice cook. So you get the whole shebang. Lentil Minestrone with Greens (Martha Rose Shulman) 1 T. olive oil 4 pieces of smoked bacon, chopped 1 small onion, chopped 1 large or two small carrots, minced 4 large garlic cloves, minced 1 (14-oz.) can tomatoes, seeded and chopped, with juice 1/2 tsp. dried thyme (1 teaspoon fresh leaves) 1/2 tsp. dried oregano (1 teaspoon fresh leaves) 3/4 pound lentils (about 1 1/2 cups), picked over and rinsed (Rinse in a strainer - you're checking for gravel mainly) 1 Parmesan rind a few sprigs each of fresh flat-leaf parsley and fresh thyme 1 bay leaf a few pinches of cayenne pepper (to taste) Salt Freshly ground pepper (to taste) 1/2 pound Swiss chard, stalks removed, leaves washed and chopped 1/2 cup small pasta or Arborio rice 2 tablespoons chopped fresh flat-leaf parsley 1/4 cup freshly grated Parmesan, for serving Heat the oil over medium-low heat in a heavy soup pot or Dutch oven (a fairly big one) and add the bacon, onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes or a little longer and stir in the garlic. Cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute, and stir in the tomatoes, dried thyme and dried oregano. Turn the heat to medium and bring the tomatoes to a simmer. Cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. Stir in the lentils and 8 cups of water and bring to a boil. You can go this far with the recipe up to 4 days ahead. [Very handy!] Tie the Parmesan rind, parsley and thyme sprigs and bay leaf together with kitchen twine or tie in a piece of cheesecloth. Add to the soup. Add the cayenne, reduce the heat, cover and simmer for 30 minutes. Add salt, about 2 teaspoons to begin with (you will probably add more) and simmer another 15-30 minutes, until the lentils are tender and the broth fragrant. Add pepper to the soup and stir in the chard and pasta. Continue to simmer for another 10-15 minutes until the pasta is cooked through. Taste. Is there enough salt? Garlic? Adjust the seasonings and remove the Parmesan rind bundle. Stir in the chopped parsley. Serve, topping each bowlful with a generous sprinkle of Parmesan cheese. This soup will taste wonderful for several days after (great leftovers). It will get thick but you can thin it with water. Or you can leave it thick and use as a topping like hummus for bruschetta. Cut thick slices of good, crusty country bread, toast, rub toast with a cut garlic clove. Warm the thick soup, spread on the bread, sprinkle on some Parmesan and eat. Things to do differently: Leave out the bacon for vegetarians. It will be fine. Substitute bits of ham or a mildly seasoned sausage for the bacon. You can either slice the sausage or peel the skin off and cook it loose or use loose sausage you buy. Add celery with the carrot and onion. If you buy (or can find) some fresh thyme, just use it and skip the dried herbs. Strip off the little leaves and put some in early then add more fresh sprigs later in the bouquet garni (that's the bunch of stuff you tie together). Use le puy lentils if you can find them. Those are really tiny green French ones, very tender. In bulk they're cheap but if you can't find them or can only find an expensive package use regular green lentils. They'll still be good. The Parmesan rind (the crusty edge on the fat end of the wedge) gives incredible flavor to a meatless broth. Always save Parmesan rinds! You can take it and all the fresh herbs and make a little bag out of a clean hankie or similar cheap white fabric, or stuff everything in an oversized mesh teaball or take clean string and tie all the herbs by the stems and just dump the Parmesan rind in the liquid. Swiss chard might be called Silverbeet in the U.K. It is in Australia. But spinach will work just great and you might find spinach leaves already cleaned for salad (timesaver!) Instead of pasta or rice (can actually be any white rice) use cubes of potato if you like - white baking potatoes peeled or little red potatoes unpeeled. This really is a very forgiving recipe. Feel free to experiment. Also, if you have a spoonful or two of tomato paste you could add that in with the tomatoes. Or if there's a bit of leftover tomato juice in the refrigerator or chicken broth, use that as part of the 8 cups of liquid. And if you have a little basil or sundried tomato pesto, stir that in at the end. But just a spoonful or so. Nice addition but totally unnecessary. Gilding the lily. Okay, so there's a nice comfort soup. Serve with hearty bread and a cheap red wine and you have a meal. Cookies or ice cream or pears or little tarts with coffee make a perfect dessert (if you have room). Moosewood Lentil Soup 3. c. raw lentils, rinsed 7 c. water or stock 2 t. salt 2 t. minced garlic 1 c. chopped onion 1 c. minced celery 1 c. chopped carrots Lots of freshly ground black pepper 1-1/2 c. chopped, fresh tomatoes, or equivalent canned 2 T. dry red wine 2 T. lemon juice 1-1/2 T. molasses (I think it can do very well without this.) 1 T. wine vinegar, or more to taste (Old recipe  Balsamic is nice, but less than 1 T. to start.) Combine raw lentils, water or stock, and salt and simmer, covered, for 3 to 4 hours. Then steam the garlic, onion, celery and carrots together in a saucepan, and add to lentils. Continue to simmer on low heat for about an hour. Add black pepper, tomatoes, dry red wine, lemon juice, molasses, and wine vinegar about 30 min. before serving. Sprinkle extra vinegar and freshly-chopped green onions onto each serving. [I donÂt make this by MoosewoodÂs method. Use ½ butter ½ olive oil (or all olive) and sauté onion, celery and carrots. DonÂt add garlic until the last minute. Sautéeing garlic too long brings out volatile bitter oils. Heat water to boil and pour over sautéed vegetables to bring up any good crusty bits. (Works better with meat, but oh well . . .) Add lentils and cook 30-45 minutes. Check for tenderness and cook longer if needed. Add remaining ingredients, checking after each for taste. With butter or olive oil you wouldnÂt need all the wine, lemon juice, vinegar.] Lentil Vegetable Soup The recipe and text are from The Barefoot Contessa Cookbook, by Ina Garten. This is a delicious and hearty winter soup that gets a lot of its flavor and texture from French lentils. They are the small green ones that are available from specialty food stores or by mail order. French lentils make this soup taste fresher and less starchy than the traditional American ones. Note: As lentil soup sits, it will thicken; just add more chicken stock to get the right consistency.Red wine vinegars vary greatly in strength. Put half the vinegar into the soup, taste it, and then add the rest if you want more. Yield: 8 to 10 servings Ingredients: 1 pound French green lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks, white part only (2 leeks) 1 Tablespoon minced garlic (3 cloves) 1/4 cup good olive oil, plus additional for drizzling on top 1 Tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 Tablespoon minced fresh thyme leaves or 1 teaspoon dried 1 teaspoon ground cumin 3 cups medium-diced celery (8 stalks) 3 cups medium-diced carrots (4 to 6 carrots) 3 quarts chicken stock 1/4 cup tomato paste 2 Tablespoons red wine or red wine vinegar Method: Freshly grated Parmesan cheese. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, sauté onions, leeks and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan. Lentil Soup with Sun-Dried Tomatoes Recipe By :Prevention Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon olive oil 1 large onion -- chopped 2 cloves garlic -- minced 4 cups water or broth 3 cups water 2 cups dried lentils 1 cup carrots -- sliced 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried rosemary 1/4 teaspoon ground black pepper 1/2 cup oil-packed sun-dried tomatoes -- drained and slivered 2 tablespoons balsamic vinegar salt 1 cup very small shell pasta 1. Warm oil in a soup pot over medium heat. Add onions and garlic. Sauté 3 minutes. Add broth, water, lentils, carrots, oregano, basil, rosemary, and pepper. Bring to a boil. Reduce heat, cover, and simmer 20 minutes, stirring occasionally. Add tomatoes. Simmer 15 minutes or until lentils are tender. Stir often. Stir in vinegar. Season with salt and more vinegar, if desired. 2. Cook pasta according to package directions. Drain and stir into the soup. Makes about 12 cups. Sausage Soup With Spinach and Wild Rice Serving Size : 8 Categories : One-Dish Meals Soups And Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup uncooked wild rice 1 1/2 cups water 1 pound Italian sausage (can use lowfat turkey) 1 teaspoon olive oil 1 cup chopped onion 3 garlic cloves -- crushed 3 cups water 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 3 16-oz. cans fat free, less-sodium chicken broth 1 14.5-oz. can diced tomatoes -- undrained 1 cup lentils (optional) 12 cups torn spinach -- (one bag) 1/4 teaspoon salt 1/4 teaspoon black pepper grated fresh Parmesan cheese Bring 1-1/2 cups water to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 1 hour or until tender. Set aside. Cook the sausage in a Dutch oven over medium-high heat until browned; stir to crumble. Drain sausage; set aside. Heat oil in Dutch oven over medium-high heat. Add onion, and sauté for 3 minutes. Add garlic, and saute for 1 minute. Add the sausage, 3 cups water, and the next 5 ingredients (water through tomatoes); bring to a boil. Reduce heat; simmer for 20 minutes. Stir in cooked wild rice, spinach, salt, and pepper. Ladle soup into bowls; sprinkle with cheese. Description: "BakingCircle Member Recipe" Vegetable Soup With Pasta and Greens Recipe By : Serving Size : 4 Preparation Time :0:55 Categories : One-Dish Meals Soups And Stews Vegetarian Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 1 large onion, finely chopped 2 carrots halved lengthwise and sliced 2 zucchini, halved lengthwise and sliced 1 red bell pepper, diced 14 1/2 ounces can stewed tomatoes, chopped with juices 2 cups chicken broth 1/4 cup chopped fresh basil 1/2 teaspoon salt 4 cups shredded chard, spinach or kale 1/2 cup orzo or other small pasta 1/3 cup grated Parmesan cheese In a nonstick kettle, heat the oil until hot but not smoking over medium heat. Add the onion and cook, stirring frequently, until the onion is softened, about 5 minutes. Add the carrots and cook, stirring frequently, until the carrots are softened, about 5 minutes. Stir in the zucchini and bell pepper and cook, stirring freqently, until the pepper is tender, about 5 minutes. Add the tomatoes and their juices and cook, stirring freqently, until the liquid is slightly reduced, about 3 minutes. Stir in the broth, 1 1/2 cups of water, the basil and salt and bring to a boil. Stir in the greens and pasta, return to a boil, and cook until the pasta is just tender, about 10 minutes. Sprinkle the parmesan on top. Great reheated. Just add more water as the pasta will continue to absorb liquid. I have more recipes, but this should get you started. The Martha Shulman recipe and the Ina Garten recipe are probably closest to what youÂre looking for. The sausage soup is also very good, a real tried-and-true. I have varied that recipe in all kinds of ways and itÂs never failed me. The final recipe is my variation of a Moosewood one. It doesnÂt have lentils, but itÂs very good. Worth considering (when spinach is safe again). Carol

This was so much information! Thank you! I want to pull out what I found to be the most interesting and post it on it's own. "Just as the body was formed and operates on a priority basis, so it heals on a priority basis. This means that the most important parts of the body get the healing attention before the less vital tissues. We can't force the body to place its healing priority on weight loss when in fact the liver is about to die, for example. The liver is more important to your body than the extra pounds. So all the energies of the body go to heal the liver and weight loss will stop. The body will not compromise what health and vitality it does have in one part of the body to bring about healing in another. In other words, the body will not "rob Peter to pay Paul." So you may be eating nutritionally and exercising and you start out losing some weight. But then all of a sudden, you become stuck at a certain weight -- the needle on the scale won't budge anymore. The body is rejoicing on the inside and saying things like, "You know, we have all this extra energy now because Mr. Doughnut here has decided to start eating right and exercising -- let's take some of our new available energy and start the healing process on his congested liver!" So the body will take all the available energy and channel it into the liver. As a result the weight loss stops. The body will NOT take away any energy needed for daily activities and maintenance. It will only take what is left over to start the healing process. It's my belief that the body does not completely heal one part before moving on to the next item on its priority list. Rather, it heals a part to the degree that it is no longer a priority. At that point the healing attention is shifted to the part of the body that is now in most need of repair. In the above example, once the liver has been cleansed somewhat, the body will refocus its attention on other areas... perhaps back to weight loss. During my weight loss period, I would hit plateaus where it seemed like I'd never lose another pound. I lost 10 pounds and then nothing for 3 weeks. During that time I woke up one morning and my arthritis was gone and my blood sugar had stabilized somewhat. If you keep on your diet and exercise program, you will eventually lose all the weight you want. A healthy body is not overweight. Remember, "Always strive for health and the weight loss will happen!"

Joann, here is another of my favorite recipes. Vegetable Barley Soup 1/2 onion, chopped 3 carrots, diced 2 parsnips or turnips, diced 1 cup sliced green beans (I use frozen) 1/2 pound of chard or kale (I usually skip this) 2 qt hot vegetable stock or hot water 1 C whole barley, uncooked 2 tsp salt 1/8 tsp pepper 1/2 tsp marjoram 1/2 tsp thyme Cooks the onions, carrots, celery and other veggies except greens in the oil, covered, for about 10 min. Add stock and bring to a boil. Add the barley and bring to a boil again. Cover and turn down to a low simmer for 45 minutes. Add the salt & other seasonings quickly and continue cooking for another 45 minutes. Chop the chard, if using, into bite sized pieces and add during last 10 minutes. Makes 10 to 12 cups.