Boiling-water bath canners are simply large enamel pots that come with rack that fits inside. You can get them at online or locally at hardware stores and box stores, and of course you’ll need some canning jars of various sizes.
I have done boiling-water bath canning quite a lot. This is suitable only for fruits, jams, chutneys, and preserves.
All other foods – vegetables, beans, meat, poultry, fish, soups, stews, etc.-must be processed in a pressure canner. This is because the temperature must reach 240 degrees, and stay there for a specified amount of time, in order to eliminate the danger of botulism. The only way to do this is with a pressure canner.
Like pressure cookers, pressure canners have evolved in recent decades. There are weighted gauge canners, which don’t require checkups for accuracy, and dial gauge canners, which are more precise about the pressure inside them but must be watched closely to be sure the pressure is maintained. In addition, the gauge should be tested every year or so for accuracy.
If you’re interested in pressure canning, there is an abundance of information from extension services and on the internet. Directions must be followed exactly to avoid the risk of botulism.