Water bath canning is a canning method that is best used for foods that are high in acidity. The food is put into the jar, sealed loosely with the lid, and fully submerged into the boiling water. The canning jar is kept in for differing amount's of time, depending on the specific recipe.  

Pressure canning is a canning method that is used for foods that do not require added acidic levels. An example of such foods are meats, vegetables, and seafood. To exercise this specific method of canning, one must purchase a pressure cooker that heats up to a minimum of 240 ° F.