Their are two home canning methods: Pressure Canning and Water Bath Canning.
This is the only safe method to preserve meats, vegetables, poultry and seafood. This method heats the contents of the jars to 240 degrees F, which eliminates the risk of food borne bacteria.
Water Bath Canning
This technique is for foods that are high in acid. It can be used for fruit, juices, jam, jelly, preserves, salsas, tomatoes (with added acid), pickles, relish, some sauces, vinegar, and vinegar-based condiments.