Pressure cooker canning/how? and why!
 

Having done the garden thing again this year, hubby decided to invest in a pressure cooker/canner. (He had been using the base of a turkey fryer and a tank of propane to do the jar sterilizing and water bath for the canning outside on our back porch.)
Now that he's moved his operation into the kitchen with the newly acquired pressure canner, I've moved into the living room, (which isn't a bad thing I guess) having witnessed, as a young girl, the explosion of a pressure cooker containing corned beef and cabbage, in my mother's kitchen. Yeah, I'm scared of the damn thing...

My question is...what cookbook, if any, would be suitable for said canner and spouse? I do love my kitchen and would like to get back to it but not while spouse and "the beast" are in it. So any source of knowledge would definitely be appreciated.

I had a lovely white kitchen turn a not so lovely shade of orange when hunter style chicken stew exploded in the pressure cooker.

I've been told - that newer pressure cookers are supposed to have some sort of signal to tell you that the cooker is locked and loaded and ready for action. They also give you some sort of signal when it's safe to open them.

I'm not brave enough to try it again...

I haven't gotten that close to the thing to see if it's different than the older models. But I'm assured that it's safe. I just don't want to be the one using it.
I'd like to get ahold of a really good book that breaks down the canning process...like how much water and PSI...and for the length of time the process takes. I've only done online research and can't seem to find a suitable book that tells about jams and jellies(which is what I'm looking for)