BANG! (not what you want)

[FCD]

I would love to know your process, this is something i would like to learn.

I'll be glad to share what I know, but honestly I'm kinda' new to pressure canning.  I've done it before by the seat of my pants and didn't die (so I guess that's a win), but not really with all the right gear like I've got now.  I've done tons of water bath canning (i.e. high acid), but this is kind of my first deep dive into low acid stuff like meat, chicken, seafood and other low acid foods.

There's quite a bit of good info out there on the web though.  Best advice I have initially is to stick with certified recipes.  The National Center for Home Food Preservation, and Ball Jar's website, (among others) have some great recipes and starter info.  Also the Amish Canning Cookbook, and Complete Guide to Pressure Canning, are some great books.  I highly recommend both (and have both).

Pressure canning is a bit more involved than water bath canning, and you kind of need to know what you're doing.  Modern canners are pretty safe, but you need to get the recipes right for long term storage else you can get sick.