Done tons of hot water bath canning but have never ventured into pressure canning. I think my mother’s fear of pressure cookers exploding tainted me.
Hot water bath canning is not safe for meats or low acid foods. Pressure canners will increase the heat and hold it to kill all the microbes.
A favorite in my neck of the woods was canned squirrels. I’ve know guys that would kill around 200 a season and can them up for the lean days.