Hello,
I am new to these forums but thought I might be able to assist. I live in the US and have been canning most of my life as my mother taught me how when I was a child. Oh, in the US we use the term "canning" for sealing things in glass jars, not just for sealing items in tin cans. I hope this is what you are looking for.
For fruits and high acid foods like pickles you only need a big kettle with hot water and, of course, the jars. For low acid foods like vegetables and meats you need to buy a pressure canner, which is different than a pressure cooker. It is bigger and has a guage on the top to monitor the pressure. In the US they are available in hardware stores but I believe they are more difficult to find in the UK. I checked on-line and found these websites that may be helpful:
http://www.pickyourownfarms.org.uk/preserving_supplies.phphttp://www.bizrate.com/crock-pots-slow-cookers/electric-pressure-cooker-canner/There are a few free on-line publications available from the US Department of Agriculture (USDA) that you can either download or reference for detailed information on how to can different foods safely. Here are some links:
http://foodsafety.psu.edu/canningguide.htmlhttp://standeyo.com/News_Files/Food/USDA_canning_guide/USDA_canning.all.pdfAll of these publications use US measurements (cups and quarts, etc. rather than metric) which may need to be changed for your use but that should be fairly easy to do.
I hope this is helpful and I wish you all the best in your canning!
Ruth in New Hampshhire, US