Just want to reiterate, if you are canning a low acid food( just about anything except tomatoes I think) YOU MUST USE A PRESSURE CANNER! As someone said before 212deg will kill anything EXCEPT botulism which will kill you. Also a pressure canner and cooker are two different beasts, I think one is just larger though. If you are really intrested some areas have clubs/facilites to can stuff, call your cooperative extension they will likely know.