[hankpac]

I married a country girl, who's mom did all that stuff, and taught her how as well. We either inherited or bought for ourselves, all the gear needed to pressure can, water bath can, vacuum seal, air dry, jerk, and dehydrate, as well as researching all the sources for packaged freeze dried, C rations, LRRPS, and when they came out, MRE's. We have made use of every form of storage. Including the Church's dry pack canner and vacuum sealers.
We recently increased our storage and inventoried everything by location type and date when we bought some new shelves. It tripled our capacity, so by spreading stuff out, we have a better idea of what is where. And more room for more food.
Now my original post still suggests that you obtain info from YOUR local university extension (on line) and read up on the information in the canning jar books, as well as the pressure canner. And legitimate food storage books.
Do NOT use any recipe or technique that some individual on the internet said, "Well, this is how I do it".
Good luck.