I have canned a lot of meat, poultry, fish and vegetables over the years and never used a pressure cooker. I know it is supposed to kill you but Four generations of us have survived with hot water bath canning so some kinda miracle must have happened.
Randy
Randy I am new to canning meat just started last fall with great results ,it's been excellent. The reason for the pressure canner recomendation is that when pressure canned the molds,yeasts, and enzymes are destroyed at below 212 degrees F. Bacteria however are not as easily destroyed, 10-15 lbs of pressure will take the temp inside the canner to 240-250 degrees killing the bacteria. Pressure canning is the only methods recommended by the USDA for low acid vegetables, meats, and poultry. Presto 16 qt model for 64.88 at Wallyworld but well worth it to me. Magnum man
