Done right, it keeps food safely over time, shields what’s inside the can from harmful UV rays and allows you to control all the steps. Pressure canning uses high temperature to kill bacteria in low-acid foods, but it can be used for preserving any food.
It’s true: you must be careful and precise when you can-to ensure your own safety during the process as well as that of everyone who will eat your canned food. But there is certainly room for personal taste, as well.