I hesitate a lot on anything related to canning due to safety issues & am overly-cautious on all of my canning projects. I've had a 21.5qt pressure canner (separate from a pressure cooker!) for a number of years:

• https://www.amazon.com/gp/product/B00004S88Z

I learned about raw-packing meat here:

• https://www.sunoven.com/wp-content/uploads/2011/08/EverythingUnderTheSun.pdf

This DVD covers a lot:

• https://www.amazon.com/Sensible-Food-Storage-Storing-Foods/dp/1608610896

Playlist that explains her approach to canning here:

• https://www.youtube.com/playlist?list=PLEpCOYxdWhGrMy1-2neY2DYm0bUAd2q39

I love the idea of shelf-stable canning, because if my power ever goes out for an extended period of time or my deep-freezer dies, my inventory is hosed! I'm getting more into pickling & fermentation right now, but I plan on revisiting more pressure canning projects this summer. Too many fun things to play with lol.

If you're going to spend that kind of money, there's also the All American 921. Greater capacity and it can also be used to pressure can.