We have canned for yrs with no problems. To store rice and flour—freeze the item for 30 days at 0 F. This kills the bug eggs. Then store in food grade 5 gallon plastic buckets.
Green beans have to be pressure canned to avoid toxic problems. Most everything else can be water bathed.
Careful there. If it's meat, you must pressure can it. If it's low-acid veggies (like green beans), you must pressure can it.
Absolutely best advice I can give is get the Ball Blue Book and follow it. It's under 5 bucks at Wal-mart and is truly the canning bible.