I have a waterbath canner, a pressure canner, and Foodsaver. The pressure canner basically never gets used because canning with it is SO FREAKING ANNOYING and takes forever. I can anything that I can safely process via waterbath, most everything else is vacuum sealed and frozen. Shoot, I didn't even have a waterbath canner until last year. I just used a big stockpot I had and put rings on the bottom to keep the jars from touching the bottom of the pan.
That said, I also hunt and raise meat chickens, and I process everything myself. I hate canned meat, so I prefer to freeze anything that can handle freezing. If all the air is removed, meat keeps from being freezer burnt for a long time. I have chicken breast in my freezer that's nearly two years old and looks like it did the day after I froze it.
The vacuum sealer gets used A LOT. Best Mother's Day gift ever
