I have found better advice here than in all books, sites and
even the National Center for Home Food Preservation on how much solids to put
in a jar.

For instance dried beans.
Instructions say fill jars with beans and cooking liquid leaving one 1- inch head space.

Soup – Ladle hot soup into hot jars leaving 1-inch head
space. Only the NCHP says fill jar ½ full with solids, add remaining liquid leaving
1-inch head space.

I’ve helped can and canned for many years. After about 10 years of not canning I
resumed. Knowing many things had changed I read up on canning. I’ve found
relying on the books as far as filling jars to be unreliable. I measured carefully allowing just a hair
under the 1-inch head space and Jars are often too full and as a result many
jars do not seal, or had too little liquid.
I had reverted to my mother’s practice of measuring solids 1 ½ c to 1
2/3c for beans and soups (in qt jars) but was afraid this was a problem. After reading many, many posts on this site I
am happy to know she had it right! Years
of practice filling jars had paid off for her.
I will continue to browse this site and the NCHP (which I did not know existed,
I have been using state sponsored sites on canning and none I have visited say
anything about measuring solids!)

While some of my mother's practices, like water bath green beans, are no longer considered safe, her system of measuring solids in an actual measuring cup is the best way to go for many of the things we (my family) can. IE soups, beans, meat and juices. I Do hate to give up 1/2 gal jars for some of these things but better safe than sorry!

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