Expensive Tomatoes

I have learned how to can over the summer. I've successfully canned pints of apricot jam, pints of cherries in syrup, pints of pickled peppers, pints & quarts of dilly beans and quarts of tomatoes. I may have canned my last for the season though because under the weight of a full canner, my glass cooktop cracked.
I had been using a canner that was way too big for my stove anyway, it held 9 quarts and needed to rest on two burners in order to get the water boiling. It's not all the canner's fault though, from the looks of it the stove was chipped to begin with, somebody must have dropped something on it.
My Kenmore range is only about 5 years old and I have love, love, loved it since the day it was delivered. It's so easy to clean. I don't know for sure how many boil overs we've had in that amount of time but I'm sure one could accurately guess there have been many. With a coil top you have to lift the burner and clean the drip pan and often times lift the whole top up to clean the mess. With a glass top, just grab a towel. We were warned in the beginning that if the top broke, it would be just as expensive to replace as it would be to buy a whole new range. I guess that means I'm getting a new range. *sigh*
Anyway I'm not letting this happen again, I'm selling my too big canner to a lady I work with who's stove can handle it and I will buy a smaller one later. So let this be a lesson to all of you who would bite off more than they can chew (like me) don't load your canner up with more than your stove can handle or you will end up paying way more for those tomatoes than you intended to.