Every year, mistakes happen when people attempt to preserve their harvest – from mold to exploding pressure canners or botulism, it is absolutely crucial to learn best practices for what ever method you use to process your foods.
Below is a really good article by University of Utah about pressure canning. Please print and save this for future use! Keep it with your canning cookbook as a how-to guide so that even if you do not can for a while, you can reference it and refresh your memory.
Another article from Almanac.com explains how to properly can with the waterbath canning method. Proper safety practices count here as well.
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