Last summer was my first summer canning, and I did the basics - pickles, tomatoes, jams, etc. Now I'm ready to experiment a little more and try to make the whole process easier on myself. My first question of the year: I am making a strawberry vanilla jam recipe that makes six 4 oz jars. Can I can three jars and then can another three right after? I would go through the entire process with the first three jars, then after they are removed from the pot, heat up the water again and go through the entire process for a second time. Common sense tells me it's fine, but you never know with canning... Thanks!