That's really good. Once you get them down to a stable level you like (I like 60ish rh) seal them up and just let them be. Months if you can stand it, which is why it's helpful to put some for more immediate use in another smaller jar and leave the bulk of the harvest to get that ideal cure.Continuum is a good word, that's helpful!
One quart jar is at 64% and the other small jar is at 62%.
6mo to a year is what they say is primo, but I don't have enough stored up to last that long.