I've come to the realization that I need a taller BWB canning pot. I currently have the Norpro 18 Quart Porcelain Enamel Canning Pot and it barely fits quarts. I was hoping to can juices this year in half gallon jars. My questions to you all are: 1. Is it safe to can tomato juice and grapefruit juice in jars bigger than quarts? 2. If it is possible, what pot is a good pot to use? What do you use?

Thanks
Jessica

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

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?

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.