Those videos are good, and authoritative, but just one or two really are not enough by themselves.
That is the 'water bath method', and is only safe for fruits in syrup, jams, jellies, and certain other high-sugar or high-acid foods that don't REQUIRE pressure-canning.
Low acid foods, such as nearly all veggies, and absolutely all meats and fish require pressure canning methods.
Buy a Kerr canning manual or a Ball Blue Book for canning, freezing, and preserving; recipes, as well as detailed instructions and explanations, are in them. One (or both) are authoritative and complete basic and intermediate level must-haves.
Also, IGNORE ANY WEBSITES THAT "TEACH" HOW TO "CAN" USING THE OVEN OR NUKER: THEY ARE DANGEROUS AND DO NOT WORK! Some even claim (erroneously) that you can us the DISHWASHER! Do NOT believe it!
I've canned tomatoes using the oven instead of water bath. Back before it was deemed unsafe, my old ball blue book had instructions for it..I remember the "don't put the lids on the jars while they are in the oven".
“There’s a lot more to canning!”
Do not worry. I’m buying the Ball Blue Book. The Ball videos were one for water bath and one for pressure cooker and I know which foods to use for each. When I research, I don’t stop until I know everything about it. I won’t use any individual videos or instructions, will only go by the makers of the appliance as the water bath company and pressure cooker company and professionals like Ball.