Pressure Cooker Canning
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Canning in a pressure cooker is necessary for many vegetables, and all meats, poultry, and seafood. As with a boiling-water canner, the food is packed into jars with rings and lids, then put into the canner. The difference is that a pressure canner uses 2 to 3 inches of water - just enough to create a pressure when closed and heated.

After the canner is closed, the pressure must be brought to a certain level depending on where you live (differing altitudes have different air pressures). Allow follow a book or recipe exactly when it tells you how long a food must be held at a certain pressure.