canning

I'm working on canning the preserves and marmalades I made over the last three weeks. I like to let the stuff accumulate in the fridge, and wait for a day to can that is either cool, or very warm when I know I'll have the air conditioner running, to start the canning pot boiling. The jams last a long time in the fridge but take up too much space, so eventually it all has to be sealed properly to