I have never canned on a glass cook-top, so I can provide no advice in that respect. I do jellies, preserves, pickles, and tomatoes all in a water bath canner. I have the Ball tools that come with the "beginner kit" and my grandmother's copy of the Ball Blue Book. I recommend both. I have other canning and preserve books, and I do
them, but I still go back to the Ball Blue Book again and again.