You don't have to use a pressure cooker. I have canned food for years using the hot water bath method. Everything is sterile from start to finish. Good canning jars, lids and rings and a pot large enough to hold 8 quart jars with two inches of water above the jars and you're in business. Now I just do canning or freezing if I visit the u-pick fields. Our back yard garden doesn't provide enough to can. Just eating fresh. :)
My mother used to “can” berries, apples, peaches by basically bringing it to a boil, then putting it in jars, and sealing it over with canning wax.
Not for long term storage. With ten kids around, there is no such thing as long term storage!!