I'm wanting to pickle and preserve some vegetables this summer. My understanding is that for most vegetables except for tomatoes, you need to pressure canner to kill microbes due to low levels of acidity. With tomatoes, you're fine boiling the jars to create a seal. Moreover, if you're pickling, you can stick to boiling because you're adding acidity, through the brine.
Bottom line, if I want to jar tomatoes and pickle cukes, beans, carrots, I'm fine with just a large stock pot to boil the jars? Or do I need a pressure canner.
Thanks in advance.