Pressure canning meats- any vets who can field a few questions?

Thank you- my pressure canner will arrive this weekend and I will be certain to carefully follow directions. I have already viewed a few videos and it looks like between following timing guidelines and ensuring that you allow it to release steam for 10 minutes prior to starting, it is essentially the same process as the boiling water method. I am keeping my fngers crossed though we can process our jams and such this way, as you have the advantage of being able to stack jars. That would save us a ton of time, and hopefully given it is a pressure device also keep our kitchen from becoming blazing hot i the summer. 

New kitchen gadgets usually come with an instruction book and recipes. That should give you a good starting point. Have fun learning. 

If you'll look in very old cookbooks, like your grandmother would have used, you'll find information on how to do that and lots of other "lost" treasures on food preservation.

I don't think I can trust "old" recipes, or recipes handed down through generations. As an above poster mentioned, there is a real science behind ensuring botulism doesn't set in. When I can, I never deviate from recipes as a result and also ensure recipes are from a reliable source. I am keeping my fingers crossed that the Presto manual has a good basic assortment. Otherwise, I will download manuals from other models and contact the extension office. Not sure if we have one or even how to find it, but will be tracking it down!