Water bath is for acidic food. Everything else needs a pressure canner. Temperature under pressure — 116°C — kills botulism spores.
What to Can
Chicken, beef, pork — in chunks or as stew meat. Green beans, corn, carrots, peas. Soups and broths. Chili, stews, sauces without vinegar.
Process
Fill jars with hot product. Close lids. Place in canner on rack (not directly on bottom). Add hot water. Seal, heat. When steam vents steadily for 10 minutes — close valve. Bring to required pressure (10–15 psi). Hold for recipe time (25–90 minutes). Turn off, let pressure drop naturally (don't open!). Remove jars.
Safety
A pressure canner is the only safe way for low-acid foods. Without it — botulism (deadly toxin). Don't use 'grandma's recipe' without a pressure canner for meat — it's dangerous.
Result
Homemade canned meat stores 2–5 years. Vegetables — 1–2 years. Soups — 1 year. All at room temperature, no fridge.