I've watched several of these before. They are unsafe and you're gambling with your life. At best, anything canned like this should be well-boiled before consumption, but even that may not break down the toxins. A water-bath canner cannot reach over 212 degrees, which is not enough to kill dangerous bacteria.
Unless you are canning home-grown tomatoes or pickles, use a pressure canner. Green beans and meat are subject to botulism, a pressure-canner can get upwards of 250 degrees for the recommended 90 minutes.
This is partially true.
Rule of thumb: low acid foods (meats, fish, vegetables) pressure can. High acid foods jellies, jams, non starchy fruit, pickles, tomatoes, high acid salsas can be canned in a water bath canner.
A canner can do everything right, follow the directions perfectly and still have problems. Nothing is guaranteed except death and taxes.
Good starting place for beginners is the
current edition of Ball's Blue Book and USDA food preservation info on associated US University web sites. Ball's Blue Book is update as new information becomes available and is associated with the company that produces Ball canning jars.
I believe this is Ball's website with canning info and recipes.
The Ball Blue Book is one of the main books in the accepted American canon of home canning.
www.healthycanning.com
As to using the method in the OP? Just no. Really. There are other safer options.