High acid items will always be BWB as the acidity doesn't require the higher heat temps provided by pressure canning. Pickles for example - BWB only. If you were to try to PC pickles you'd end up with mush. ;)

But low-acid vegetables such a green beans, corn, peas, etc. will require pressure canning as BWB isn't safe for them.

NCHFP (linked below) provides instructions for both methods for some of its tomato recipes since they are borderline acidity that you can compare if you wish - the only real difference is in the times required for processing.

So what exactly is it that you want to can?

Dave

Here is a link that might be useful: NCHFP - Canning Tomatoes Guidelines

Well, that's not quite accurate. The NCHFP gives directions for both water bathing and pressure canning peaches and other high-acid fruits. So it is possible to compare. Explore the site, looking for the high-acid foods you're interested in to see if both methods are provided.

Carol

Here is a link that might be useful: How to Can Peaches

Is a boiling water bath okay for hot sauce or pickeling hot peppers?

Good catch Carol. I forgot all about the peaches. Duh!

Is a boiling water bath okay for hot sauce or pickeling hot peppers?

Pickled peppers, yes, BWB is ok. Here are the instructions.

Hot sauce? It all depends on the recipe you use. Here are the basic sauce instructions .

Dave

As Dave said, it depends. You have to have enough vinegar in the brine to make the peppers suitable for boiling water bath.

Carol

Thanks for the replies. The main reason I wanted to have a comparision is I have a 16 QT. Pressure canner which is not ideal to use as a BWB with quart jars because it is not tall enough for the water to cover the jars. More than likely the only thing I will can in quarts will be tomatoes but I might explore canning some fruit. (The key word being "might" :) but more than likely the fruit will be peaches. Boy, you guys are good) I just wanted a quick reference, which you guys gave me. Thanks!!

Melissa