While I have never personally canned, a survey of the current literature indicates that the Pressure Cooking method of canning is the best, since a pressure cooker can get up to temperatures high enough and long enough to kill botulism spores. Low acid food and cooking recipess, such as meats and vegetables are at the highest risk for botulism contamination.
High acid foods, such as pickles are not at as much risk, because the acid kills the spores.
Freezing does not carry the risk of botulism, becasue botulism thrives in an anerobic environment i.e. no oxygen.
All this having been said, I can remember my grandmother used to can pears with lemon juice and they were out of this world!
It just goes to show what people can do when they are put to the test. I’m sure that if you plan ahead, and either freeze or can large amounts of food, you can have better tasting foods and perhaps save some money.
Personally, I would like to try making my own pickles.