Is it possible to can something over a few days instead of just one long (hot) afternoon? I think more people would try canning if you could make things in a step-type process.
So that's what I'm going to try and see if it works - there are some recipes that might not work in this type of process, but I think the critical step is where in the recipe you decide to stop.
Where do you decide it's safe to leave off, cool down, refrigerate, and start again the next day (or so).
And another thought - I read somewhere to freeze blueberries during summer and use them to make jam later in the year - even in winter perhaps when heating up the kitchen seems like a good idea. So, I've cut up some local green jalapeno peppers and some local red serrano peppers. I put them in a zip top bag and then those two into freezer bag and found room for them in the freezer.
I figure later in the fall, when the kitchen is done (who the hell knows when that will be), I'll pull them out and make red and green pepper jelly - who knows that might be a Christmas present for a few people.
My logic, if it can be called that, is that since the starting point for the jelly is just water that has be used to simmer the peppers* and not the peppers themselves, time served in the freezer shouldn't have an impact on the outcome of the recipe. We'll see...
* Recipes that are titled "jelly" and still use the peppers are gross and are not jelly.