[ScottinAtlanta]

Dumb question: Are boiling water and pressuring canning interchangeable, or are some things canned with one and others with the other?

OK - found the answer: Foods are classified as either high acid or low acid foods, each of which requires a different canning method. Acid foods, which include most fruits, tomatoes acified with bottled lemon juice or citric acid, pickles, relishes, chutneys, jams, jellies and preserves, may be safely processed in a hot water bath. On the other hand, low acid foods, such as meats, poultry, seafood, milk and vegetables, must be processed in a pressure canner.