This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
Yes. As long as you know the limitations. Only two home-canning
(processing) techniques are considered safe. The boiling waterbath process
is used for high-acid (low pH) foods like fruit, while pressure canning is
used to process low-acid foods such as vegetables.
All other methods are considered by USDA, Ag Canada and reputable canning
firms to be obsolete and are not recommended:
Open kettle canning, oven canning, crockpot canning, compost canning, canning
with pills, microwave canning, dishwasher canning, atmospheric steam canning.
(don't confuse with pressure canning)