Pots for canning
I have never canned before so I've got some questions.
Do I need special pots for this process or can I use a stock pot for "boiling water canning"?
I have a lot of green tomatoes so I wanted to make chow-chow and the recipes ask for a peck of tomatoes, 6 onions, 6 green peppers and a large head of cabbage. That sounds like a lot of ingredients to cook at once so I will need the stock pot for that process at first.
I'm feeling really dumb right now because I know this can't really be as hard as I'm thinking it is. The more I read, the more equipment, it seems, that I need. I don't have any pots deep enough to cover the pint jars enough for boiling except for the stock pot and only four or five jars fit in the bottom.
So, after the jars are filled, do you just boil the few that fit until they are all done? Thats an all day production. I don't mind, but, do I have the equipment (1 stock pot) that is needed to get this done?
How would you estimate the number of jars needed for all those vegetables?