Will I poison my family if I try pressure cooker 'canning'?

[EPPP]

I'm going to try bottling (or canning as all the US websites say) tomato and apples. As far as I can tell I just make the sauce bung it in the jars and whack it in the pressure cooker for about 10 mins with water half way up. If it goes off how will I know? Will it be mouldy and smelly or could it appear to be ok and in fact riddled with botulism? And what other pitfalls are there? All the info I can find is american and just tells me to refer to the instructions of my presure canner.

I've wanted to try this for ages and have bookmarked this post:
www.cottagesmallholder.com/how-to-hot-water-bath-tomatoes-canningbottling-7038

Come back and tell us if it works for you! (Yes I'm letting you potentially poison your family first )

Arrgh www.cottagesmallholder.com/how-to-hot-water-bath-tomatoes-canningbottling-7038

I'm going to try but won't know for a few months if it has worked. I'll know pretty soon if the jars explode!