I've got a water-bath canner at home, and I'm interested in starting canning. I like to cook large batches of food, and I would like the ability to (1) Store that food long-term without the use of a freezer (assuming power grid goes down for an extended amount of time) and (2) Can my food without power in the event of a long-term disaster (no power for weeks, EMP destroys grid, SHTF, etc). Currently I save my extras in a freezer. I enjoy cooking for more than one serving, as leftovers are a great way to stretch the food budget. However, many of the things I cook contain meat (stir-fry, soups, etc). From the research I've done it suggests that ONLY a pressure canner should be used to can food items containing meats due to the nature of meats being more prone to botulism and other nasty bugs. Does this research hold any merit? Or has anyone been successful at canning meat products with a water-bath process? Right now, cost is an issue. I own a water-bath canner, and I have no extra budget to spend on a pressure canner. I do have fruits and some veggies from my garden that I could can with the water-bath, but I want the capability to can all things (or as much as possible) off-grid.