As to your query about alternatives to boiling the jars, I don't believe you have many options without resorting to chemical additives for preserving the product.
Generally speaking it's the acidity of the food being processed that's the key.
Two schools of thought here.
Many home cooks simply simmer the jars, and lids, have the product hot, fill the jars, wipe clean, place the lid and ring, tighten and Viola.
While this may work, it is not a guarantee that...