This recipe is very adaptable and each Russian mother probably has her own version. I pressure can my gvetch so that I can safely add carrots, which is how I ate it in Russia.
Ladle into clean, hot jars, leave head space of 1", and process quarts for 40 minutes in a pressure canner, adjusting for your altitude. If you use pint jars, you may reduce the time to 30 minutes.
There are so many variables in this recipe that its hard for me to give you a precise finished amount. Plan for between 3-5 quarts, or 6-10 pints. Here are some things that alter the volume of the finished product:
I always wash and heat extra canning jars just in case and I always encourage you to do that, too. It can't hurt and if you end up with more product than you anticipated, you're ready to put it up!