Sue usually canned 7 quarts at a time, but I did not like the idea of suspending the weight of several gallons of boiling water in mid air on a sometimes twitchy dish. I searched all the stores, and finally found a Martha Stewart pot at Kmart that fit three quart jars perfectly, with just a bit of room. I notched the handles so the low CG would always keep the pot upright. I glued a cork gasket on the upper lip using silicone caulking (good for 450F). A vent tube and thermometer port, with two springs to hold on the cover, and I was ready to go.