One batch in canner and lots more to can
I was wondering what all of you do when you have a large batch of soup or veggies you are pressure canning? When you get one pressure canner full do you have go ahead and fill up the other quarts and just leave them sitting on the counter? I have a recipe that makes 23 quarts of soup, and that would mean 4 times at pressure canning it all. When you have to pressure can it for soooo long and then you have to wait until the canner cools before you can open it, you're looking at a lot of time for each canner full. Can't seem to find out any info on the internet about it. IF I stick them in the fridge they will get cold and I'm afraid my jars will burst when I put them in the canner.