Hello, Chowhounders! I have been very interesting in home-canning for some time now, and was recently gifted a pressure canner. So far I have made a chili and gumbo z'herbes for my husband to take back to grad school to make sure he is well fed, both items being a success, and I am curious how many of you also can low-acid foods. I was worried it would not work (aka I would poison him), but as long as I can using the correct pressure for the low-acid foods, I understand from what research I have done that it should be safe. The best sources I have found is the "Blue Ball Book Guide to Preserving" (2009 edition I believe) and the larger "Ball Complete Book of Home Preserving." Does this sound like good judgement? I want to use my own soup and chili recipes, but want to be sure I am not going to poison my husband! I also follow all procedures to sanitize my equipment. Any other tips or recommended readings?