Marcella, for water bath canning, as in tomatoes, you really don’t need a special “water bath canner”. Although if it has a rack to pull the jars out in one fell swoop, it makes it easier..
Basically for a water bath, all you need is a deep pot, with either a folded towel or a little round pot roast rack flat thingy, that separates the jars from setting against the bottom of the pot..the post needs to have at least two inches covering the tops of the jars..
For pressure canning, unless you have a gas stove, or a butane or gas grill outside with a side burner, I would not get into pressure canning. The weight of the canner when it’s full of water, plus the prolonged cook time is murder on most electric cal-rod stoves, and those glass topped stoves.