I made several small batches of green tomato relish today - two gallons so far, in pint jars. I have enough for probably at least 2 more quarts, and I'll let the rest ripen slowly and eat them this winter.

I process them in boiling water - all you need is a large stock pot, nothing fancy. This is hot water, not pressure canning, but you can do a lot with that. And once you do much canning, people who know about it tend to give you jars. Sometimes they're odd sizes and you need to go by wide-mouth lids, etc, but there is some kind of equilibrium in the canning world that helps keep up the level of jars in the house.