I use to can years ago, I use to mainly use the big blue canner, with the white speckles and the jar rack in it. Usually tomatoes, /spaghetti sauce, pizza sauce. Acidic foods can be canned in the water bath method, like above. Bad stuff don't grow in acid, always added tomato paste just to be sure. Only used my pressure cooker a few times, don't remember any details, never canned goulash or anything like that.