I have been pressure canning my entire life. I can about 200-300 jars every year. I use a pressure canner for all my canned foods. You must follow directions per your specific canner. You need to get your gauge checked every year to make sure it is measuring pressure correctly. Often your county extension agent can do that for you. If you are still squeamish about eating your home canned foods, you can boil your food prior to eating for 20 minutes which destroys botulism toxin (often the food too). I mostly can tomatoes, green beans, beets that I pickle, pickles, pickle relish, salsa. I don't like canning the more low acid foods such as corn or squash. I dry a lot of soup beans and peas. I dehydrate some things, such as kale to make kale chips. I also make raspberry, strawberry jam and rhubarb sauce. I have also made and canned sauerkraut. I think a good pressure canner is a good investment. They now make special lids that can be reused. I have not used those yet, but, I am thinking I may try a few jars this year.