I'd be inclined to stick with the larger BWB as who knows what you may decide in the future. Plans change. Also, it makes it easier to keep the water level above the jars without worrying about splashing.

I don't know if you bought wide-mouth or narrow-mouth jars, but the wide-mouth will require more space. You can use towels if you wish, though normally with pints there isn't enough movement for it to be a problem. If you don't have a full canner batch, just insert extra jars and fill them with water (no lids) wherever there's an extra space.

Mixing colors of the lids and rings is fine. You'll be removing the rings after 24 hours anyway. Regardless, the lids and rings function the same whether the colors match or not.

Carol

I agree with Carol about keeping the larger BWB canner. The smaller ones are very difficult to find and usually cost just as much or more than the quart sized one. It works fine with pints, just use the jar lifter to remove the jars when done rather than the rack.

Bands and lids can be mixed with no problem as long as they are the right size for the jars. The so-called "platinum" ones (the silver color ones) are just Ball's fancy-smancy ones and cost more than the plain gold color ones.

What other things are you going to can? ;)

Dave

Thank you Carol and Dave.

Dave, for right now I'll stick to jams and jellies. Once I get a little more brave I might try tomato sauce or something, LOL. Did you have a suggestion or just curious?

It will also depend upon what kind of stove you have. If you have an electric stove, either coil or glass top, you need a flat bottomed canner, not the blue speckled one that is ridged on the bottom.
The ridged one is only for gas stoves.

Uh oh, I have an electric stove. My pot is black, speckled Granite-Ware and does have ridges on the bottom. Why is that a problem? It seems to me it would sit well enough on the burner... ?

So, do you know a brand name or source that I could purchase a flat bottom? I hate to order blind from the internet. And, so far, this walmart is the only place I've been able to locate much in the way of canning supplies. This was the only pot they had and I even checked all the shelf labels to see if maybe they were out of other types.

trsinc - you can use the graniteware ones on electric stoves with coil-type burners - I have for years with no problems. And there really are few other options available for those of us with electric stoves.

It just isn't recommended because the ridged bottom traps heat in the ridges and can if used for long periods (like 45 mins.) of time at high temps damage the stove burner. You won't be canning anything that requires those long processing times and if you do you just have to lift up the canner a bit now and then to allow the heat to escape.

But if you prefer to get a flat bottom then look for all-clad stock pots to use as a canner. They don't come with a rack though so you have to create one for them. AFAIK no one makes a true flat bottom BWB canner so stock pots are the next best option and mandatory for glass top stoves.

Dave

trsinc 8 TX: Both my BWBs are graniteware and work fine on my electric stove. Why do I have two? I had one and received another as a gift.

I used a ridged-bottom canner on an electric coil stove for years.

It helps if you buy a canning element. It sits up higher for better air circulation under big pots, not just for canning but stockpots, etc.

I've posted a link showing one for illustration only. I'm not necessarily recommending the site.

Carol

Here is a link that might be useful: Canning Element

Another kind of burner element for big pots on electric stoves.

Here is a link that might be useful: Burner element

Thank you again everyone! I'm glad to know I can still use it. I have an electric coil stove. And I'm glad to know about the other types of burners. If I get really into it I'll have to get one of those.

Tammy

My big electric burners on my stove would get so hot, the support struts would bend from being red hot for too long. This caused the burner to sink into the drip pan. Not good, and would heat up the area outside the burner, causing brown stains on the stove. With the raised burners and thicker metal struts, they tend to last quite a long time.

You will see at the NCFHFP that you need a flat bottom on an electric stove.
They don't conduct the heat properly. The heat is not uniform when processing the jars. They can ruin your stove, too. I would highly recommend the canning element, as well. I ruined 2 electric stoves before I learned there was a canning element available.
Ball makes a new stainless steel BWB with a glass lid and also a flat bottom enameled one. Not sure who carries them yet. It is in the new Ball Blue Book listed as them currently having them.
Otherwise most people use a stockpot.

Here is a link that might be useful: Boiling water bath canners

I've been reading more about this and now I'm scared to use it. I have a GE stove (of course-my luck) and haven't found a canning burner for it yet. But, I'll keep searching

This may be a stupid question, but here goes.

The jar rack will not fit into my largest stock pot. Should I just put the jars in the pot, setting them on the bottom? Use rags or foil or something?

I have two stock pots. One is a Cuisinart brand with a heavy copper bottom that is sandwiched between two layers of stainless steel. The other is just a cheapy stainless steel pot, but it is much taller. Which one to use?

I've been wanting to get a propane camping stove for frying outside, etc. This would be a great excuse. Would that work for my granite-ware? In fact, the thought of doing it outside feels more comfortable anyway. At least the first few times.

Measure the height of the jars, add about an extra inch for the jars at the bottom. They must NOT be placed directly on the bottom of the pot, as they can shatter. Then, measure about 2 inches above the jars lids for the water to cover them. That would be the final height measurement if you add the inch, and 2 inches and the height of the jars. After that amount, you need about another 2 inches of space above the top of the water line so it doesn't boil over. Here is a source for a smaller diameter rack.

Here is a link that might be useful: small canning rack

Here is a source for a 3 ring propane burner that has three heat controls, and can also be used for pressure canners outdoors. The burner does NOT include the hose and regulator, so they must also be purchased from the same source. Also, a wind screen might help. Something that can cover 3 sides around the burner so wind won't blow it out.

Here is a link that might be useful: 3 ring propane burner source

You can make a canning rack for the bottom of any pot using extra jar bands - the rings. Just lay them out, right side up, in the bottom of the pan you plan to use to determine how many you need, wire or tie wrap them together and use it to sit the jars on. You can also use a folded dish towel but it doesn't work as well. And you can use an inverted pie pan with holes drilled in it.

But I honestly have to say that NCHFP's reservations aside, there is no reason you can't use the graniteware BWB on electric stoves. True it isn't ideal but millions of home canners do and have done it for years. Once the water is boiling, ALL the water in the canner is boiling so heat is equally distributed throughout. ;)

Your choice.

Dave

I use a 21qt Olla Para Tamale y Menudo Pot for BWB. It has a flat bottom, other than a slight circular dimple that helps center it on an electric burner. I'm pretty sure it came with the big wire rack like yours, but I could be mistaken and bought it separately.

It works great for quarts, pints, and widemouth half pints, but for the little half pint jelly jars I borrowed the 9" diameter steamer grill from my wok. It sets below the big rack and keeps the small jars from tipping towards the center.

I found mine a few years ago at either WalMart or the local grocery store(HEB). They are/were pretty common around Texas, especially during tamale season.