I only use pressure canners to can my vegetables. In my continuing efforts to downsize my "stuff", I have gotten rid of my boiling water bath canner. When I can my tomatoes, I cannot resist adding garlic, onions, celery, etc, so I must use the pressure canner. Some things, not when I have added low acid veggies, I only bring up to 11 pounds pressure and turn off the heat (pressure can for 0 minutes). Follow the current recommendations with a canner book, either Ball or the pressure canner instructions.
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead