I agree with all of the comments above, however, in addition to all of that, it is best to be prepared. Gather all of your canning items, jars etc. and all of your recipe ingredients, get everything ready for your finished product BEFORE you start cooking. This way, you don't have to take time to get something you forgot.
I hadn't canned in 30+ years, we moved to AZ and I couldn't get the salsa verde that I used to buy in CA, so I made my own. I froze it first, and that was fine, but I don't have a large separate freezer so I decided to can it. I is better than the store bought, I can give it as gifts or just have the pleasure of walking into my pantry and taking a jar off of the shelf. I also can my spagetti sauce and chicken tortilla soup, it is really nice to have it so available. I just make extra when I make a batch and can the extra. The other thing is to date your items. That way you don't have to guess, but most of us will never let that much time pass before we use the product.
Take the plunge and just have fun!!! I teach Healthy Cooking and that is the one thing I always stress, it should be fun, play with yiur food (experiment), put unusual ingredients together, savory with sweet or vice versa. It is fun and I am sure once you do it, you will love it. ENJOY!!!!