What's the difference between water bath canning and pressure canning?
Keeping this in view, can I pressure can instead of water bath?
One option is to use your pressure canner for preserving fruits, jams, and juices instead of a boiling water bath canner. You can fill the pressure canner to 2 inches over the tops of your jars, replace the canner lid with a regular lid that fits snugly, and use it just like a boiling water bath canner.
Beside above, do you need a pressure canner for canning? Here's the basic rule: all low acid a.k.a. alkaline foods must be processed in a pressure canner, not a boiling water bath. You need a pressure canner for them. The reason for that is that although botulism bacteria is killed at the temperature of boiling water, botulism spores can survive that temperature.
Beside above, what is the purpose of a water bath in canning?
Water bath canning is a simple process. It works like this: the high heat of the water drives out the air that is within the tissue of the foods as well as the air that was trapped during the packing process.
Can you can meat in a water bath?
Yes, in the “old days” people did can meat in a boiling water bath for 3 hours, but this was NEVER SAFE and people always risked food poisoning by doing this. You must use a pressure canner to home can meat. Meat may be canned in quarts, pints, or half-pint jars. I usually do some in each size.