The results of our labor! 21 canned wide mouth pints of Bread and Butter Pickles cooling on the board. The recipe I used today called for mixing the cut up vegetables with some of the spices and cooling on ice for three hours. After that a brine is prepared and boiled.The vegetables are added and cooked briefly, one batch at a time. Packed in hot jars and processed in the Steam Canner. I use the same canning times as water bath canning recipes call for. The cooking and canning part for three batches was completed in less than two hours.