whenever you can low acid foods, you have to use a pressure canner. That translates to meats, fish, most vegetables unless you are using vinegar to increase acidity.
you can can the vegies, add a bit of vinegar and she can have sour soups that she adds browned ground meat too when she is ready to warm it up, canning the vegies in broth would mean you need to pressure can from the start though.
the important lesson to keep in mind here is this: it is the acid in fermented, pickled products that keeps the botulism away. some tomatoes that are low acid also need to be pressure cooked.