What is canning
Simply put, canning is one step beyond cooking. It’s a method that applies heat to food in a closed-glass, home canning jar to stop the natural spoilage by removing air from the jar to create a seal. There are two home canning methods: water bath canning and pressure canning.
TECHNIQUE 1: WATER BATH CANNING
Water bath canning is a shorter, lower-temperature canning process that is ideal for high-acid foods. The high acidity of the foods kills bacteria, allowing for the water bath method. Types of fruits and vegetables ideal for water bath preserving, include:

Fruits and fruit juices
Jams and jellies
Salsas
Tomatoes with added acid
Pickles and relishes
Chutneys
Vinegars
Condiments

TECHNIQUE 2: PRESSURE CANNING
When preserving low-acid foods like many vegetables, meats, poultry and seafood, you’ll use pressure canning to keep your foods fresh and safe to eat. Pressure canning heats contents to 240° F, eliminating the risk of foodborne bacteria. Even when you’re mixing high-acid foods with low-acid foods, you must use the pressure canning method to safely preserve contents.
Source   Fresh Preserving

Bexar Prepper   YouTube Page
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