Well, Mark - with your 25 plus years of working in professional kitchens and being a professional Chef and Culinary Educator - you understand the importance of "doing it right" when it comes to canning - and what our grandmother's did may not be right today.
If you want a book you can kick back and read - you might consider the Ball Blue Book of Preserving
- and check out the rest of the Ball/Kerr Homecanning.com/USA
website. This will give you a basic guide to get you started.
If you are really serious and want to go a little deeper in depth - check out the USDA canning website
. If you are REALLY
serious - you can sign up and take the free online study course from the University of Georgia.
Originally Posted by Mark Webster
Can anyone walk me through the steps? I know I can find this info on line, but I would like someone to let me in on any secrets or things to look out for.
Read the above links - there is little use in reinventing the wheel, or committing plagiarism or copyright infringements, when these two sites will answer just about any question you could ever have.