I have started canning this year and am by no means an expert, but I would say the answer to your question is no. Peppers and vegetables are low-acid foods, which means if you aren't pickling them, they must be canned using a pressure canner to get them to a temperature high enough to kill anything nasty inside the jar and make them safe for eating. Tomatoes and most fruits are high-acid foods, which means it's more difficult for organisms to survive inside the jar, so these foods may be canned in water or their own juices using the boiling water canning method. You still add a tiny amount of acid to them, but it's by no means as tart as pickles. You may want to check out the information on these sites for a general overview of what can and can't be canned (haha) via these methods.http://www.freshpreserving.com/home.aspxhttp://nchfp.uga.edu/how/can_home.html
If you want to preserve veggies without pickling them, Freezing might be your only option. I've only done this with peppers and corn, so I don't know about any other veggies. I'm sure other more experienced folks will chime in.