whynotmi, Don't worry, there's no safety issue. The reason for the rack is that if the jars sit right on the bottom of the pot there is some chance of them breaking, since the pot itself is hotter than the water. I don't think it's actually a very big chance --- I have canned with no rack or anything on the bottom a few times and not had any jars break. But it would make a big mess if one did (and be sad to lose a jarful of yummy stuff!), so a rack is a good idea. I tried a dishtowel once and found it floated up a bit and one jar fell over. I have also tried lining the bottom of the pot with jar rings, and the jars didn't stay upright too well on them but it worked okay. But in the end I also have got a cheap rack from the dollar store, it was meant for cooling a cake I think. It does the job just fine. Good luck and happy canning! Zabby

I always use a rack for chicken if the cooking temperatures are moderate. For sticky chicken I don't use one nor for high heat chicken which I rarely do because I would grill instead. I have several roasting racks and use them all for different things. The rack I use most often for chicken resembles a toaster oven rack and works fine, stores easily and goes in the dishwasher. I like broiling pans because the fat stays covered - v racks for even browning and turkeys, and small racks to fit inside a 13 x 9 pan. Roasting pans w/racks of all sizes can be found quite cheaply around the holidays so if you want to buy one, I would wait until November. You could get one for under $10 them. I see new broiling pans at Good Will all the time too. I don't like to use vegetables as a rack because I'm cheap!

I've ONLY used a fresh, nat'l turkey for 25+ years (Huntsinger in So. Calif.) and I get tons of brown bits, so I'm confused how this would happen to you. I'm clarifying to you that my turkey NEVER has been injected with the "8-12%" salt solution, etc. as many are but buyers often neglect to see the fine print. My procedure is to Pam my roasting pan and rack, place the washed and cleaned/trimmed turkey on the rack and THEN proceed to season it all over, including the insides, along with a final sprinkling of paprika for color all over. Some of all of this, of course, falls to the bottom of the roasting pan. I then always cook breast-side down for first 45 min. @ 425 F. and then breast side up for the remaining time at 325F., rubbing it with softened butter just once during cooking. I also tilt the unstuffed bird just prior to removing it from the pan for any add'l drippings that were inside. I have TONS of brown bits in the pan + about 1/2" at least of dk. brown drippings. I then separate this, commence with the gravy makings in the same roasting pan and then add in at the right time the cup or two of turkey broth (+ chp'd giblets and neck bits) I cooked earlier with the giblets, neck, wing tips, onion and water that boiled for 1.5 hrs. The color is DARK brown with NO soy sauce or anything else added (sorry, DCarch). Delish.

I don’t like the typical crowded, “ inspo” type pot rack photos- both from clutter and practical, as for me there would be lots “ out” that I’m not using every couple of days, and I thing would get dust/ grease. I could easily see hanging 1 or 2 that I use nearly every day or at least twice a week. But I prefer using my range warming drawer for 2-3 skillets, and a drawer form 4 most used smallish pots. The thing I think is important is to MEASURE your cookware and think how best to use different storage options. Skillet with handle may be near 20”. If on a wall above counter, will it hang low and impede counter use of cleaning? And how much linear wall space, which maybe cone used otherwise? If keeping wall above counter free of cabinets, do pots confound the look? I could see that being ok because pots & pans are shallower depth. Or maybe you have a strip of open full height wall that is a good target , again because generally floor space is still open and cookware may be pretty shallow so doesn’t crowd a walking zone. Or is there an ok cabinet storage place for large skillets, but you’d like a few small pots handy? Do you plan to keep utensils out on the counter? So, just be noodling on your options for open vs closed storage, priority of use, or balancing ease of access with enough “ pretty” and openness . Not for a “ show kitchen”, but for what makes you feel inspired and happy to be working in your kitchen.