Re-canning

I've been studying on the subject of re-canning, considering the growing shortages of canned goods. By re-canning, I mean purchasing #10 cans of vegetables and fruits from warehouse clubs (Sam's, Costco, Shamrock) and moving the contents into smaller mason jars, and re-processing so the jars seal.

What I have found is that this works for tomato products, certain fruits that would be water bath canned, and condiments. If you are thinking of doing this with other vegetables, such as corn, know that it will be over-processed and tend toward a more mushy texture.

Corn, green beans, carrots and vegetables are better off being dehydrated for later use in soups and stews, rather than being re-canned. The upside to this is dehydrated vegetables also take up less space.

As an update, one #10 can of corn dehydrates down to fill a quart jar.