Basically a water bath is for high acid foods..jams, and picklesd vegetables..The vinegar kills bad stuff.
Pressure canning is for low acid foods..meats, fish, vegetables like green beans, carrots, corn, that needs more pressure and heat to kill the bad stuff.
“Pressure canning is for low acid foods..meats, fish, vegetables like green beans, carrots, corn, that needs more pressure and heat to kill the bad stuff.”
Okay, I just watched on the Ball website, the canning of green beans using a pressure canner, so have to have pressure canner after all.