Which Water Bath Canner to Keep?
Hi all. Newbie House Mouse again. A sweet friend gave me two old water bath canners that she picked up somewhere. I'm trying to decide which to keep as a canner and which to use as a chicken-scalder (home butchering).
One canner is stainless steel, mirro, 12" across x 10" deep.
The other one is enameled, 13" across x 8-1/2" deep.
Between the two of them, there were 3 racks - two have the jar separators - which, btw, do those work with the pints? Shouldn't I be able to fit more pints than quarts in one batch? The two with the separators are rusted REALLY bad - do you think that will come off pretty good with an SOS pad, or will it be an ongoing problem from now on? Also, will those folding handles fold down on top of the jars while it's processing? Should I even bother to keep the rack with no jar separators? I'm wondering if I could fit two levels of pints in the deeper canner if I used two racks - would that work or just too tall?
I've never butchered chickens before, so I'm not sure if I'm going to want the extra depth more or the extra width. Or just shell out some cash and get a new really big one at walmart tomorrow (this chicken thing will be ongoing from here on out - a few chickens here and there all year round).
Also, I've got a HUMONGOUS all american pressure canner, and I'm thinking I can use that as a water bath canner if I leave the steam valve open. Is that correct? If so, do I even need a separate water bath canner? I'm thinking it would be nice to have a smaller one on hand.
Thanks for any input or suggestions!!