Foods with low acidity must be canned at a temperature above boiling which requires a pressure canner. Foods that must be pressure canned include most vegetables, meat, and poultry.

Producing your own, safe food supply at home is simple when guidelines for operating a pressure canner are followed. Only a pressure canner or pressure cooker can be used practically and safely in the home to reach  the required 240° F, and maintain it for the necessary amount of time. To can vegetables, meats or foods such as stew, soup or gravies, invest in a good pressure canner, for years of dependable processing. By following the manufacturers recommendations for care and safety, the pressure canner performs flawlessly for decades.

Just a thought: A pressure canner can be used as a autoclave to sterilize metal equipment used in the health care of animals.