If it were me.........
I'd keep the deeper one for canning. Yes, you can stack pints. Yes, those handles will fold down between the jars.
The racks without dividers are more useful sometimes. I like the dividers for quarts and wide mouth pints, but they still allow tipping of narrower jars. If you use a flat divider, you can just fill up any empty space with empty jars and that keeps your full ones upright.

Yes, you can use your pressure canner as a waterbath, it's just bulky. You can use any old stock pot as a waterbath too as long as you have something in the bottom to raise the jars a bit and enough height to cover the jars by and inch or two.

Hope that helps!

Nice friend!! You'll have to send some jam or something back her(?) way!
Deanna

I would definitely keep the taller one for BWB. Are you sure it is stainless or is it aluminum ? Stick a magnet on it, if it sticks, it is stainless, if not, it is aluminum.
The racks just rust and keep on rusting. It is not a problem other than visual.
Yes,you can use the pressure canner as a water bath, just do not tighten the lid, only set it on top, and leave off the counter weight.
If you stack jars, you need to put a rack between layers to allow for proper heat circulation. You can use a flat rack, like from the pressure canner in the bottom of the BWB canner for more space, and so the small jars won't fall through. Normally pints don't fall through, but I have had half pints fall through. You can even use a folded up towel in the bottom if you want instead of a rack in the BWB canner .

Some stainless is magnetic to a certain point, but a magnet would be more atracted to regular steel. I would never use a rusty rack. As to the 10 inches deep, that will probably not give you enough depth for processing quarts.

I don't see what harm would come from using a rusty rack. They don't come in contact with the food, just the outside of the jars which are sealed. Nothing can get inside the jars. Just my opinion.
Quart jars are approx. 7 inches high with the ring on, so adding 1-2 inches for water over the tops, you have just enough room for them to boil with a 10 inch high pot. The 8 1/2 inch high one would not be tall enough.

how in the world would you keep the rack from rusting... I've had three ... I do not leave them in the water after processing and they still rust... I put paper towels in the bottom of the pot (to keep them from staining and absorb any residual moisture) and they still rust.

My original rusty rack severely stained my canners inside and even the lid. I have a stainless steel wire rack now and its been great to use, and has lasted through a 100+ cannings with no signs of any rusting. Some time ago, the lids I used were painted white and would come out of the canner a light brown color due to the rusty water. What makes the racks rust faster is the use of the small amount of vinegar in the boiling water, to reduce white calcium buildup. Kitchen Krafts offers a stainless steel rack, and thats where I got mine.

Forgot the link to the racks.

Here is a link that might be useful: Kitchen Krafts.

I don't think either is deep enough for chicken scalding. Tom