Teslinhiker is totally correct. The waterbath method is only safe for fruits, sugared foods (jams) and high-acid foods like regular tomatoes (not the yellow low-acid kinds).

The only alternative I know is to raise the acidity of the low-acid foods by adding an acid like vinegar, which may alter the taste.

Here is the updated, online USDA Complete Guide to Home Canning.

Just FYI, the crop that has had the most incidents with botulism in home canning is green beans. Properly done, they're safe.

A home pressure COOKER is just as good as a home pressure CANNER, it just can't hold as much.

Sue