Yeah pickles you can get away with that method because the vinegar is an acid and acts as a preservative. Same way for tomatoes. They only need the hot water bath. But non acid food items need the pressure method. Stuff like peas, carrots, corn, etc. Unless you're doing pickled veg with vinegar. And with jelly and jam, the sugar acts as a preservative.
The Victorians used to layer beans in salt in giant crocks to preserve.
If you just use the pint jars you can get away with one of the smaller pressure cookers instead of the pressure canners. I got mine for $40 last year at Canadian Tire.
Sheeba - born 11/14/07 at 12:30 pm