Boiling water bath canning has been around for years and is a safe method of preserving high acid foods.  You just need to make sure you understand the procedures in order for your canning to be safe.

CANNERS   Water bath canners are aluminum or porcelain covered steel that include the pot, a metal rack and lid.  A new canner can be found during the canning season in most hardware stores or food storage places.  If you shop around you may find one at a garage sale for pennies or you might have a neighbor or family member that has one that is not being used anymore.  Any rate, they are fairly easy to come by.  To ensure safe canning, the canner must be deep enough that at least one inch of briskly boiling water will be over the tops of the jars during processing.

At the start of each canning season, check over your canner.  If your rack has become corroded you may want to submerge it in distilled vinegar to remove all of the hard water deposits or if it is too corroded you may consider replacing your rack.  

How does it work? The boiling water bath method works by submerging your filled jars of food in hot water.   The heat is transferred to the product by the boiling water which surrounds the jars.   The food is then processed for a certain period of time.  Following the recommended processing times ensures that molds, bacteria, or yeast have been destroyed.