I started pressure cooking and canning about 25 years ago. I learned from my mother and my grandma.
As we "put up" (a term for preserving your food by canning) vegetables from the garden, picked
berries, fruit from trees or meat from something my grandpa brought home from a hunt or fishing - it was always a family affair. The women would spend the day together - laughing, telling stories and canning that day's bounty.
Moving to the city - my mom, sister & I began to purchase in season produce from farmer's markets and meat on sale (Turkey at Thanksgiving time, Corned Beef in March) & continuing the tradition of canning.
There are many sites to learn the art of preserving and canning...
canning - 101
mother earth news