Anything with lower acid content, containing meat or otherwise unsure, use a pressure canner. Yeah, it takes longer to cycle through, 'sokay. I own two pressure canners to cut down on time. I wouldn't can soups or chili in a water bath canner as it just doesn't get hot enough. Make sure the canned food is hot (like boiling hot for several minutes before canning), and everything that touches it is prepped in boiling water (jars, lids, ladles, everything).

Watch your recipes. If you are making soups to can, leave out the milk, butter, cream ingredients. The soup will look strange, but that is OK. The milk products will likely go rancid during storage. When you pop the top months later to eat it, add the milk products then. It will taste just fine. I will put the left out ingredients and quantities on a sticker on the jar, or tie a tag to it. That way, a year later when you cannot find the original recipe, you can still make the soup.

If you are unsure on what should be left out, follow a canning specific recipe book as suggested earlier.