I just finished a double batch of bread and butter pickles and, while
leafing through the Ball canning book, noted that mot recipes say:

"Process in boiling water bath xx minutes, remove from heat, and
after 5 minutes remove jars from kettle."


Why the extra 5 minutes? In that short time, the temperature of the
kettle water doesn't cool down enough to remove the threat of burns
and the temperature of the jars means you still have to use some kind of
tongs or lifter to remove them from the kettle. Those things are HOT!

I always BWB process for an extra 10 minutes or so because we are at
almost 5800 ft. in altitude and water boils here at ~202 deg. F.

gloria p