Questions about canning...?

I like Ball's site, http://www.freshpreserving.com/. It has information for both beginners and experienced canners. They have information on supplies, recipes and more. Glad to hear that, if it's your first time, you're starting with high-acid foods like tomatoes and pickles (these can be water-bath canned. Low acid foods like other vegetables and meats must be pressure canned). Be sure not to put any meat in your tomato sauce! Their "Preserving Guides" section has an FAQ and they have recipes section. I mostly do jams and jellies.