Free Tool

Recipe Scaling Calculator

Scale a tested recipe up or down — with a heads-up before you scale the wrong kind.

Doubling a soup recipe is easy math. Doubling a canning recipe is where a lot of people accidentally step outside tested, safe ratios without realizing it. Use this to scale ingredient amounts, and pay attention to the note that appears for jam and jelly.

Recipe type

Original recipe yield

Desired yield

Ingredients (name + amount — unit can go right in the amount field, e.g. “2 cups”)

For All Other Canning Recipes Scaling ingredients proportionally is fine — as long as you keep the exact same ratios as the tested recipe. What scaling does not change is your jar size or processing time. A bigger batch just means more jars processed for the same amount of time, not longer processing per jar.

Why This Matters

A regular recipe is forgiving — add a little more garlic, it just tastes different. A tested canning recipe is a calculated formula for a safe pH and heat penetration. Scaling the whole thing proportionally is safe. Changing the ratio of any one ingredient (more onion, less vinegar) is not, no matter how small the batch.

Want the full rules on what you can and can’t change in a canning recipe?

Read the full breakdown →