What can I preserve using the pressure canner?

What Foods Are Typically Processed/Preserved Using a Pressure Canner and Why?

Low acid foods require a higher temperature when processing than can be reached by placing them in jars immersed by boiling water. To kill harmful bacteria (such as those associated with botulism) use of pressure canning ensures the safety of the preserved produce. Foods such as red meats, sea food, poultry, milk, and all fresh vegetables, with the exception of most tomatoes, fit into the low acid group since they have an acidity, or pH level, of 4.6 or higher. The temperature which must be reached and maintained (for a specified amount of time) to kill the bacteria is 240 F. This temperature can be reached only by creating steam under pressure.