The guide turns harvest days into a safe, repeatable routine. Chapter One sets the station and the rules: match food to the correct method, water bath for high-acid items like most fruits, jams, and tested pickles; pressure canner for low-acid foods like green beans, carrots, and stocks. It explains pH, the botulism risk in plain language, headspace, tomato acidification, clean rim habits, and why altitude changes matter. Chapter Two walks two full runs you can copy anytime: a water-bath jam batch and a pressure-canned green-bean batch. You learn steady boil, ten-minute venting, holding target pressure without chasing the needle, preventing siphoning, and packing styles like hot pack versus raw pack. Chapter Three locks in safety after the heat: let jars cool, remove rings, check seals, label and log, store in a cool dark place, and rotate stock within one to two years for best quality. It shows when to reprocess, when to discard, how to spot common problems, and how to care for gaskets, gauges, and racks. The finish is a calm, seasonal plan with a batch calendar, simple documentation, and shelves you trust.