I just read somewhere that if I've never canned before I should avoid using a pressure canner for the first year. Really!? I have Nobody else I can bug with these questions, Grandma passed on in 2005, and all the older gals in the neighborhood all have passed on as well. I want to make jams and jelly, but I also want to can veggie soup, sweet corn, poke, and barbuque pulled pork. Can I do It? I got the blue book from ball, it says nothing about the pulled pork. Also I read that I should follow the recipe don't freelance! I want to can my own stuff. Isn't the process times and pounds of pressure whats important?