Baker's Dozen

I'm extremely new to canning and have a beginner question. Every fall and winter, I make a chicken tortilla soup. I would like to start canning this soup and would like to know if I should use a water bath or pressure canner. I usually simmer the soup all day and would like to continue to do so. Would it be possible to use the water bath method since the soup will be fully cooked? Suggestions are greatly appreciated!

Has anyone used these baking pans? If so, what do you think of them? http://cooksdream.com/store/round-pans-3-fat-daddios.html

Could you please tell me where to find this recipe?

I would like your opinion on Cookie Cookbooks. I'm looking to buy a few and would like your input.