I did a lot of "Water Bath" canning and then bought a Presto Pressure canner. I now use it for everything. I can leave the lid untightened and do Water Bath or just do everything under pressure.
The Presto Pressure Canners all come with a booklet of instructions and time/pressures. The Booklet is identical (word for word) the instructions given at the link mentioned several times above.
http://nchfp.uga.edu/publications/pu...ions_usda.html
I would recommend going ahead and buying the Pressure Canner to do both jobs with the one item. Most folks feel better if they know they are killing pathogens and bacteria with the canning process. Pressure canning gets the higher temperatures that kill more of the bad stuff.
Of course, making jams and jellies is a whole 'nuther different story.
