[Worth1]

Originally Posted by brownrexx

I start with hot water from the faucet to speed things up but it does boil fine.

Actually I don't need to use the big canner all that often. I mostly use a smaller stockpot with a rack in the bottom because I am canning smaller jars of jam, jelly or jelly jars of sauerkraut.

I freeze quart jars of tomatoes these days.

I use my huge 22 quart or 16 quart stainless kettles with the thick bottoms.

Worth