The best way to home-can any type of vegetable, fruit, jam, jelly or relish is to use the hot water canning method. Pressure canners can be expensive and, unless you can on a weekly basis, are not necessary. Hot water canning requires very little equipment, though large canning-specific pots are recommended. Any deep pot (around 12 quarts) will...
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Canning Questions Answered - How Do I Get Started? Do I Need a Pressure Canner? What Changes Can I Make to a Recipe? Is There Anything You Cannot Can?