Here I am getting a lid for a jar of sauerkraut I just packed. [The full jar is behind the small pan in my hand.] On the stove is one steam canner underway, and a second one being filled. According to the recipe I used, quart jars need to be processed for 20 minutes and pint jars for 15 minutes. It takes me less than 10 minutes to pack the 7 quart jars in each batch. Then the cover is put on, and it is brought up to temperature. A steady stream of steam shows it is hot enough to begin timing. By alternating between two steam canners a large operation like this moves right along.