Proper processing methods for canning

Easily enough there are only two methods to properly can you products. As discussed earlier it depends upon the pH of the specific food being canned.
      Boiling Water Canner:
  High Acid foods are processed in a boiling water canner. The heat is transferred to the product by the boiling water which completely surrounds the jar and the two piece cap. As the temperature reaches 212 F not only does it kill the molds, yeasts and some bacteria it also inactivates enzymes.
  Very important that you do not use this process for low acid foods because it will produce botulism which could kill you.