That's called "water bathing" you use a deep pot so water covers the jar one inch above the lid. Its an old way to can, but not always safe for non-acid foods. The temperature never gets above 212 degrees. While this kills most bacteria and inactivated enzymes, it does not always kill botulism spores. I water bath jellies and some fruits, but I prefer the safer method of pressure canning. Still, even now many people like water bathing because the food is not subjected to such high temperatures. It is recommended that home canned food be boiled for twenty minutes, so everything is overcooked by my standards. I prefer gently steaming fresh veggies when I can.I'm not cut out to be a raw foodist.