Thanks for the canning recommendations. Here's what's in the lineup for tomorrow...

Joe, I thought I'd follow up on this question...if you see the photos, you'll notice the boxes

filled with jars, stacked on top of eachother. When the jars came out of the water bath, we turned them upside down to get the seal. Then, as soon as they were cool enough to touch, we uprighted them and put them in the box. While one batch was cooling, we had another batch cooking. And we just kept stacking them in the boxes as they cooled enough. It was a great assembly line process and I don't know if you can tell, but Hope's counter space is actually quite small.

Jars were sterilized to the left of the stove, product was heated and being processed on the right side of the stove, on the counter immediately to the right would be uprighted jars cooling, and next to that were stacked boxes of still cooling product.

At the kitchen table I was doing chopping & recipe assembly. Hope also had a small portable butane burner (we buy them here at the Asian markets) so anything that needed to be cooked a little before processing, I did that on the portable burner.

Worked like a charm!

 
OK, thanks Traca. The half jars kinda threw me off. I always follow

my Ball Blue Book religiously and I knew they couldn't be for long shelf life. Don't want you to get sick. ;o)

 
Amazing. That's what I call efficient. To do all that in a few hours with so little space!

 
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