Summer canning quandaries...post your problems and solutions here!
Last summer was my first summer canning, and I did the basics - pickles, tomatoes, jams, etc. Now I'm ready to experiment a little more and try to make the whole process easier on myself. My first question of the year: I am making a strawberry vanilla jam recipe that makes six 4 oz jars. Can I can three jars and then can another three right after? I would go through the entire process with the first three jars, then after they are removed from the pot, heat up the water again and go through the entire process for a second time. Common sense tells me it's fine, but you never know with canning... Thanks!
You can't fit 6 jars into your canning pot? Here's the easiest way, if so. Sterilize jars, lids, etc in dishwasher. Prepare jam, fill jars. Process your first three jars, then as soon as you pull them out, pop the other three in- that way you don't have to heat the water a 2nd time (not sure why you would cool it down.)
Thanks for the tips. I am trying to figure out how to use my dishwasher to sterilize! The only reason why I thought I would have to reheat the water is because after processing, the recipe says to let the jars sit in the pot with the heat off for five minutes. Your way sounds great!