Check out the NCHFP FAQ on your question linked below. Note grape and apple only. There are also previous discussions on this question you might want to read through.

Citrus juices are not usually recommended for heat processing because of the undesirable taste that results.

As to the pot size, I use my pressure canner for BWB processing as it is deep enough but any deep stockpot would work as long as you can find a base rack insert of some kind to fit it.

I have a 24 quart stockpot that will work as a BWB for quarts if needed but prefer my PC. Just measure your jars, add 2" for water and another 2-3" to avoid splash over to know how deep you need.

Dave

Here is a link that might be useful: Using half gallon jars for canning.

Thank you! That Barbour pot is a good looking pot ;)

Dang, I guess I'll stick to canning in quarts. I was hoping I would be able to can tomato juice and grapefruit juice in half gallons. I don't drink apple juice and I don't like grape juice - unless it's wine of course ;) lol

Does citrus juice taste ok after it's been frozen?

When needed, I use a turkey fryer pot. It works well and have spigot to empty the water out. I empty the water so that the pan isn't as heavy to lift.

I also use this when doing LOTS of tomatoes or peaches, OUTSIDE, over the cooker flame. Just need to make to stay of drafts. Cooler than working inside.