Pressure Canning
The only safe home method for low-acid foods: vegetables, meats, poultry, fish, beans, and soup. A boiling-water bath cannot reach the temperature needed to kill Clostridium botulinum spores in low-acid foods.
How it works
Pressure canning reaches about 116 °C — high enough to destroy botulism spores. A water-bath at 100 °C cannot. Skipping or shortcutting pressure canning on a low-acid food can be fatal.
When to use this method
Use pressure canning for: green and yellow beans, corn, peas, carrots, beets, mixed vegetables, meats, poultry, fish, broth and stock, dried beans, and low-acid soups (no thickeners or dairy).