Jam, Chutney Making - Canning Question?

Hi,
I am just looking into making my own preserves especially jams & chutneys etc, and I have sourced some new 8oz jars of the round type with normal one piece screw lids that are suitable for what I want to make.  Though after reading loads of recipes, I see that some people after filling the jars then put them into a hot water bath/canner?

I understand that this method expels the air and kills any residule micro-organisms inside the jar and gives the contents a better chance of lasting longer.  So my question is....

'Can this be done with the type of jars & lids that I have found   ?'

Any advice or thoughts are very much appreciated.

Thanks,

Louise

Thank you ever so much for that 

I think I have read far too much information - and I became slightly confused