Lined up in our kitchen are all the equipment we can with. The first batch is out cooling on the board. Closest to the camera is an electric hot plate we use to boil the lids away from the stove and keep the steam canner hot and ready to go. This means we don't have to reach behind the front burners to boil the lids. In the range oven are washed and preheated canning jars. This set up leaves both front burners available for cooking the pickles and canning them.