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This helpful fact sheet from Colorado State University includes as the basics you will need for canning vegetables, including how to prepare equipment, processing times, pressure requirements, and a chart of dozens of vegetables with specific information regarding canning them in your pressure cooker.
Canning Foods Using a Boiling Water Canner In the past, before the days of the pressure canner, people canned their vegetables using a boiling-water canner. This is nothing but a great big pan. The pan has to be big enough for your jar to fit well inside and be covered with several inches of water. It should have a rack in the bottom and a well fitting lid. The rack should hold the jars at least 1/2 inch off of the bottom of thhe pan to allow the water to circulate. This method of canning is not as safe as canning in a pressure canner because the high temperatures necessary to kill all harmful bacteria inside the jar cannot be achieved in a boiling-water canner. Vegetables processed in a boiling-water canner simply do not get hot enough to destroy all bacteria, and the food may spoil, no matter how long you process it. The only food that is really suitable for canning with this method are fruits. They have an acidic value to them that prevents certain bacterias from growing in the first place. Keeping all of this in mind, you should decide what method of processing your vegetables is best for you.
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