Nicholal, it depends on which type of canning you' re talking about. We call the type where you submerge your jars " cold packing" . The other way would be to use a pressure cooker. This way is faster, but some people are scared of this method. Personaly I use cold packing for things I only want to seal, (jams & jellies)and pressure for the things that need cooked (meats) and sealed. I have a book that came a long with my pressure cooker from MIRROR that gives you all the times. Your other question. Yes you submerge the jar for cold packing, and you also need to set it on a canning ring or set your jars on a towel while in the canner. At these high temperatures the jars become very prone to breaking. Don' t just put them in a large pot, cover and go. The other question. No you don' t turn upside down. Just take them out using one of those jar removal tools (crab claw) when you' re done cooking. They don' t all seal the first time, but if you boil your lids prior, and keep everything clean, you' ll have very good success. Good Luck.