I just got my Ball Book and have a few questions.

First they talk about boiling water method and the pressure method. For high acid food, pickles, tomatoes, fruit they suggest using the water method and for low acid using the pressure method.

Anyway, basically my question is this.

Can you just use the pressure method on everything and not even worry about the water method or should you use both ways? The water method looks quite easy etc...

i will figure all this out i promise thanks for your help..

Michelle