Christian,
Go to the NCHFP link above and read all the info there. When they test recipes, they leave a bit of wiggle room for safety. Don't be tempted to shortcut or change recipes or can something according to a food blog. If you have a county extension office nearby, call and ask if they have canning classes. And yes, start with a Ball book and water bath canning.
High acid fruits won't support the growth of botulism (melons, figs, asian pears are not high acid). Botulism needs low acid (higher than 4.6 on the pH scale), room temps, and lack of oxygen. The conditions inside a sealed canning jar is the perfect environment for that. Do lots of reading at trusted sources . Have respect for what botulism can do. Yes, it is rare but it is out there. Two elderly folks just died in the Spokane WA area a few weeks ago from improperly canned food.
With the right knowledge, you won't have to fear it.
There used to be an online class offered by NCHFP but it is no longer available. Btw, you are able to can pumpkin as long as it is cubed...never pureed.
http://nchfp.uga.edu/publications/pu...ions_usda.html