<snip> and for heaven's sake, don't can nikkid. <snip>

Okay, that's a new one for me...not that I would do it but, it
certainly makes it sound kind of sexy...without the burns...LOL

<snip> I find it personally rewarding to have all my stuff laid out
and ready to go. <snip>

I fully agree with this and will add that I never even think about
doing any canning unless I block out time just for that. Weekends for
me unless I have the odd day off work...

<snip> I oncet had a jar of pickles bust just as I was taking it out
of the canner <snip>

I had this happen too--a long time ago when I was still making kosher
dills and could still eat vinegar pickles. I was using those wide-
mouth, straight sided Ball can or freeze jars (made in the 1980's) and
I blamed the jar. Not sure what the deal was but, had several clean
breaks around the bottom of the jars.

OT but, on the pickle thing--I can eat salt brined pickles and have
never made them in a crock--is it possible to just can them up using
salt/water and let them ferment in the sealed jars??? Or would that
not work--would the jars become unsealed or explode during the
fermentation period???