Angie, it's a quality, not safety issue. You might find you didn't like the texture, softness found with pressure canning fruits. Maybe someone else could speak the to set of jams and spreads, I don't know what pressure canning might do to those. Both BWB and pressure canning have their place in a home preserving kitchen.

However, if storage space is at a premium for utensils and pots, many of the pressure canners are deep enough to use as a water bath too, rack in the bottom, with the lid just sitting slightly off center and not locked into place.