Hi Pixie_lou! I had a similar issue with rusty water with a cheapo granite water bath canner. Refused to process my food in that nasty water. So I "bit the bullet" and bought a Ball Stainless Steel wb canner. They're pricey, but well worth the money. The stainless steel pot can also be used for cooking large amounts of stews, chili, stocks, etc. I love the glass, vented lid as I can readily see if everything is "ok" inside the canner without having to lift the lid.
Don't know how it would work out for doing quart size jars as I only do pints or half pints.
The rack is chrome so there's no issue with rust or corrosion. I always put a "glug" of vinegar in the water to offset any lime or calcium build up from the hard water deposits. Keeps everything clean and shiny. Ms. Donnie

If you don't want to get the Ball pot, look for a large stockpot. I bought a 12 qt (for smaller batches and jelly) and 20 qt (for pints or quarts) at target. The small one was around $20 and the big one less than half the ball pot and it is tall enough. I use the rack from the bottom of the pressure canner in it. Fits perfectly. I also have a cake rack that fits. Or you could buy the ball rack separately. Or just buy the ball set. In some earlier thread I asked someone to measure theirs and tell me how tall it was. I don't remember off the top of my head. You could also look for stockpots at restaurant supply stores.

Couldn't you pull the rack out while letting the water sit overnight? We also have watering restrictions and I do the same thing.