Recipe(tried): Canners and Canning Tips

If you plan on preserving any low acid foods, like vegetables, meats, dried beans, etc. you must have a pressure canner. You will only be able to safely process fruits, juices, some tomato products, jams, and pickles in a boiling water bath. If you wanted to get a pressure canner, if you get one tall enough to cover over the tops of the jars by 1-2 inches of water and still have room to boil, you can use the pressure canner as a boiling water bath, too. Just sit the lid on, don't tighten down, and don't put on the counterweight or weight.
There are also some steam canners, supposedly for use instead of a boiling water bath, but they are not safe for use for any foods. They do not get the internal temp. of the foods as hot as a boiling water bath canner and foods are underprocessed.
So, if you just want to do regular water bath canning, any pot that is deep enough to cover over the jars by 1-2 inches with water and have room to boil, and has a lid, you can use it along with something for a rack. A cake cooling rack, even a folded towel in the bottom will work.
Also, if you own an electric stove you need one with a flat bottom, not ridges on the bottom of the canner. Plus, you will need a special canning element or you risk ruining your element and also paint on your stove. I ruined 2 electric stoves before I learned that lesson.
A glass top stove may or may not be used, depending upon the manufacturer. They also can only use a flat canner, and must only be 1 inch larger all around than the size of the heating element area on a glass/smooth top stove.
(Another thing not safe to do is "open kettle", in which no processing is done.Food is just put into jars and allowed to seal.)
If I can help with anything else, please ask. I will be happy to help you.
Good luck, and happy canning !