The Extension Service says NO to using pressure pans for canning period. If you are a novice and planning to can food, you really must take time to learn the proper equipment and procedures or you are risking your family's lives.
I've been around canning all my life, but when I married and planned my first garden I spent hours over the winter reading, studying, asking questions, etc. to learn how to properly can. Then you need to keep up-to-date. Any recipes and/or publications prior to 1989 are outdated and should not be used. I've been canning since 1961 without any problems because I've always followed the rules and kept up-to-date. Extension Service bulletins are available on-line in pdf format. Sometimes you have to visit several states sites to find all of them in pdf. Utah and Indiana have two of the more thorough sites.
Canners are often available used. I bought my two for $5 and $10 at auctions. I have the gauges checked each year by the Extension Service. While I'm at the Extension office I ask if there are any changes I should be aware of. Also, I've taken old recipes to the Extension office and asked if they were safe to use. Sometimes they are and sometimes they're not. If not, the Extension specialist often can suggest changes to the recipe to make it safe.