If you follow these directions carefully, there's no reason to fear the results.
Canning was risky back in Grandma's day. She used old containers, rubber rings that often didn't seal properly, and did it all in a big boiler, just as her mother had taught her.
Today, equipment is far better. More important, commercial firms and the U.S. Department of Agriculture have joined in studies of canning safety. All the methods have been tested, retested, and tested again. Grandma's ways have been discarded in favor of methods that are easier, quicker, far, far safer, and that preserve more of the goodness of the fruits and vegetables.
Before you begin, check here for some very important canning safety tips.