◆ PARALLAX

Good plan. Start with small batches so you learn the rhythm without pressure. Once you have done three or four batches and feel comfortable, you can scale up. Keep records. It becomes second nature pretty fast.

You will do fine. Get yourself a Ball canning guide or a USDA guide -- they are cheap and they have tested recipes and processing times. Stick to recipes that have been tested for pressure canning. Do not improvise. After that first batch seals and sits in your cellar for a month, and you open a jar and it tastes like real food you preserved yourself -- that is a good feeling. Worth the care.