There is a "Blue Book" that one of the canning jar companies puts out. I think it is Ball jars --for pressure canning, be sure to read the directions and DO NOT let too much pressure build. If you have a canner with a guage, watch that closely, if one with the rocker, be sure it just rocks gently. It will take a while for the pressure to build, and then turn the heat down so it just rocks gently. Water bath canning is OK for things that are acidic. Things with vinegar like dill beans. It takes pressure canning for meats and things like green beans and non acidic items.
If you can find a neighbor or someone who has pressure canned and ask them to walk you through it the first time, it helps. Just taught a DS how to pressure can. After the first time he is doing great. has a fairly large garden and yesterday, canned a soup mix of carrots, green beans, and onions. That with his canned stew meat and some tomatos later on, he will have ingredients to put in crock pot.
You can dehydrate fruits and veggies too. With the moisture removed things do not spoil. I dehydrate onions, and fruits.