I have not abandoned the water bath

since it is a recommended way of processing acid foods and those foods with sugar contents such as jams and jellies. But I read with interest the item by DDlstlight that she now does EVERYTHING by pressure canning, even jams and jellies and does not see any deterioration in the quality of the result. I have been all thumbs in this canning business and the refrigerator has been too full of things popped in there because I was not sure I had done things correctly and therefore would not put the finished jars on the pantry shelves LOL!!!
Or realizing afterwards that the Blue book did say to let steam express itself out of the vent for 10 minutes before putting the gauge on and since I did not, would not put those jars on the shelves. Or again realizing that even AFTER the gauge is put on, there was a sentence that said to let it rock for 10 minutes before timing it for the required time. Why did I just see that sentence after I had finished the whole cabboodle? That went into the refrigerator. and on and on !!!!! When you teach your classes, do you provide a time sheet for the students? LOL I'll get it right some day. So I have been stacking inside a pressure cooker, the water does not cover the layers as it would be required in the other type of canning, but I would not hesitate to make my jams and jellies and stack them under the required amount of water for the water bath method. If one layer in water is OK, I see no reason why it could not be skyscrapered.
And yes, I only noticed stacking after a number of you talked about it. Went back and read the book and it said to stack and again I wondered, where was that sentence when I read the book :) It was wonderful to know I could stack, so very wonderful, and I would recommend it to everyone. I was doing 8 little pints, etc. at a time. Now life has improved.