I use a pressure canner for tomatoes, chilli and soup. I have never canned homemade stock before, but I think that will be better than freezing stock. I would use my pressure canner for that, too. I've canned salmon with my mom, using the pressure canner.
Everything else I can is in a hot water bath. I know it's against current recommendations, but I don't put jam in a hot water bath. I use the long boil method and pour hot jam into sterilized jars...like my mom taught me.
If I did what my grandma taught me, I would pour melted wax on top of my jam to seal it.