No, canning (pasteurization) is to kill the "spores" that create the toxins so nothing regrows in the jars while they are sealed. Normal bacteria, mold, yeast and fungi spores can be destroyed with sustained temperatures above 210° F (boiling point is 212° F at sea level) so a Boiling Water Canner is used for a specific time for the density of the food being canned and other factors. This applies to high-acid foods as explained below.
There is an exception. There is one bacteria spore that is NOT killed by the above procedure and that is C. Botulinum spore which creates the Botulism toxin. This spore is heat resistant and temperatures have to go up to 240° F or higher for a sustained period to kill it. That can only be done with a Pressure Canner.
But C. Botulinum does NOT grow toxins in an acidic environment so you are safe with Boiling Water Bath canning for high-acid foods -- assuming the acidic level is high enough. It is therefore only needed for low acid food preservation where there is a chance of Botulinum being present.
Some people then want to use the Pressure Canner for everything just to be "safe", but that over processes many of the foods and turns alot of them to mush. No, you want to follow tested recipes that "processes" the food as little as possible and still be safe.