Quote:
How do you 40-50 jars a day? That is amazing
No seriously I would like to know so I can improve my production. I can do two batches at once and only do 24 1/2 at a time in my 23 qt canner. Do you use two canners? Inquiring minds want to know.
Sandee
It takes me all day. I prep the fruit all week and I put it in containers so all I have to do is dump, cook, add pectin, sugar, process, repeat. I usually have two different batches of jam going at the same time though staggered an one canner. Once I have added the sugar to the first batch I start the second batch. By the time the second batch needs sugar, I add the sugar and then start pouring the first batch into jars and process them. Once they are in the canner the second batch is finishing up, then I pour into jars.....take the other jars out, put second batch into canner. Relax a minute check out what's on BYC. Timer beeps take out second batch. I start a third batch, usually this is a jelly because at this point I only have one pot left and it conveniently has a pour spout (I only have two funnels). While this batch is in the canner, I load the dishwasher and get the next couple boxes of jars ready to be sterilized. Then I have about a 40 min break before I start the next three batches, which is right now.
So since my first post this morning I have completed 28 Jars. I'll eat dinner (husband's cooking tonight
) and then I will make 3 more batches. After that I will label (just print and stick), pack and get ready for the market in the morning. I'll get to bed between 11 and 12.
Preparation is key to this process.
