Canning food is pretty simple for those that can follow instructions.
It isn't too difficult (i've done it), but seriously: Follow the instructions, use tested recipes, and use the proper equipment. If it says to use a pressure canner, it is so you do not get botulism or another food-borne illness. Your chances of getting sick from canned goods is higher with home canning than commercial canning - following the instructions greatly reduces this.
If you don't have a pressure canner, you'll be limited in the things you can safely can - luckily, these will include jellies and tomatoes.
It isn't too difficult (i've done it), but seriously: Follow the instructions, use tested recipes, and use the proper equipment. If it says to use a pressure canner, it is so you do not get botulism or another food-borne illness. Your chances of getting sick from canned goods is higher with home canning than commercial canning - following the instructions greatly reduces this.
If you don't have a pressure canner, you'll be limited in the things you can safely can - luckily, these will include jellies and tomatoes.