My advice -- purchase a Ball Blue Book--it's about $6, you can get it wherever canning supplies are sold. It's nice to have in the kitchen with you while you are working and has all the basic information you will need right at your fingertips.
Canning is NOT like cooking, it is more like chemistry. You should not think, "oh, I don't have that ingredient, I'll just add a pinch of this ingredient instead" or "I'll just let this simmer a little longer while I go make a phone call."
You really do need do do exactly what the directions say. (it's more like BAKING in that way. If you are a good baker, you will adapt very easily)
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