A boiling water bath doesn't require specialized equipment and can be used for acidic fruits and pickled vegetables, as well as jellies and jams. What you end up with is food in sealed jars that can safely be stored at room temperature until they are opened.
Before we get into the how-to steps of boiling water bath canning, I want to point out which foods you cannot use a boiling water bath for. Non-acidic vegetables, meat including poultry and fish, and soup stocks (yes, even vegetable stock) must be processed in a pressure canner, not a boiling water bath. Here is more info on boiling water bath vs. pressure canning.
A large, tall pot
A rack to fit inside the pot
Canning jars with two-piece lids
A jar lifter or tongs