Everything that isn't high-acid (red tomatoes) or high (added) sugar content needs to be pressure-canned. Hot-water-bath canning is absolutely NOT for other vegetables of low acidity or fruits that have no sugar added.

The biggest source of botulism poisoning in home canning comes from improperly canned vegetables, Number One being green beans.

For those of you who are new to canning, there are NO shortcuts. NONE. Either follow all the steps, using all the correct processes, or buy your food from the store.

Here is basic info on canning from the USDA:
http://foodsafety.cas.psu.edu/canningguide.html

A great disaster plan: services down, and someone is feeding their family botulism-tainted home-canned food. ZOWIE! (Hey, would that qualify for a Multiple Darwin Award, by removing not only the canner from the gene pool, but also all the existing offspring?)

Sue