Definitely pick up the Ball Canning book. Invaluable. You will want to have both a pressure canner and bwb on hand. The first is for low acid foods and the second for jellies, jams, tomato sauce, pickles.
There is a great yahoo group called preserving-food. This board won't allow me to post the url, but do a search and you'll find it. Lots of old timers there and tons of recipes in the files.