Lou Decruss > wrote:
> On Wed, 03 Aug 2011 09:50:12 -0700, Ranée at Arabian Knits
> > wrote:
>
>> I think I promised this recipe two weeks ago.
>
> <snip>
>
> I saved it because it looks interesting. I've been trying to get my
> act together for three summers now to learn how to can. I've been
> watching youtube videos and it seems like it's not as hard as I
> imagined.
>
> Lou

The biggest headache to canning is the heat from kitchen on a hot day in
late august and September. All four burners are going. One to keep the jars
hot, one for simmer to keep the lids warm, the big pot for the Boiling
Water Bath or for the Pressure canner and the fourth burner for cooking the
food to be canned.

However, one could do a little at a time, like three of four pints only.
Instead of canning dozens of quart jars at a time.

Equipment is not cheap either. But once you have the equipment it should
last for tens of thousands of years

--
Enjoy Life... Nad R (Garden in zone 5a Michigan)