You can dehydrate or freeze all of these.
For canning tomatoes, you'll need a water bath canner, cans, lids, screw tops, can lifter, can funnel, vinegar, canning salt.
For canning beans, you'll need a pressure CANNER not a pressure cooker, cans, etc.
Get directions for doing this correctly from a BALL canning book, or search out University Extension offices for official recipes and directions.
Use good sterilization techniques for your jars and lids, use only very fresh vegetables. If you have questions as you go, there are a number of very good people here that can answer specific questions. Here is a link to some salsa recipes for canning (which are different than salsa recipes not specifically for canning).
Hope this gets you started. Good luck!