Re the ceramic stovetop: I've researched it recently myself. The ceramic stovetops are not safe for canning because the glass is only tempered to high heat over the heating element. As most canners are much wider than the heating element it spreads the heat over an area of glass that isn't capable of handling the heat. You may get lucky with it, but as replacing the glass or my stove isn't in the budget, I opted for a single burner. They come in all price ranges, but for canning it's best to have a good one so the temp is reliable, and I'm VERY happy with the Waring brand (1300 wat) that I ended up with. They sell for $50 at Bed, bath & Beyond. They often have sales- I got an online code for 20% off & free shipping. Here is the link for the model I use: http://www.bedbathandbeyond.co…..U=15862700 . I'd love to see more recipes for pressure canning.  My aunt has canned most of their food (in Alaska) for most of her adult life, but we don't live anywhere near her so I've been doing mostly trial and error. I've been making water bath stuff for years, but only one season with a pressure canner. I have been making mostly soups (cold pack) and dog food (sometimes on purpose, others were failed soup recipes!). Good luck!