As long as your pot is tall enough so that you still have 2" of water over the top of the second row.

Also - you need to either stagger the jars, or add a second rack between the jars. You don't want one jar sitting directly on top of the lower jar.

I agree.

A flat rack is definitely the easiest way to stabilize the second level. You just need to make sure they can't tip over and aren't sitting directly on the lid of a bottom jar.

What kind of jam are you making that much of? :)

Deanna

I'm making lots of kinds of Jam! I have been selling at farmers markets all winter and will do so throughout the summer as well, but think it will be easier to can more at a time. I think I should be able to find a flat rack to fit in the canner between the two levels with 2 inches of water covering the top.

I do like to error on the side of safety, though. Are there any safety objections to this double decker process?

Thanks!

Are there any safety objections to this double decker process?

Aside from the already mentioned requirements of a rack and all covered by 2" of water? No, no other concerns assuming safe recipes are used and proper processing is done. Many of us do it routinely using the NCHFP guidelines.

Dave

One thing to think about with jam - the jam needs to be ladeled into the jars when it is still almost boiling hot. Double batches of jam have a tendency not to set. You cannot make a batch of jam, jar it, and then let it sit on the counter while you make a second bath, and then can both batches. FWIW.