A while back, on a thread discussing canned meat, there was some debate over canning techniques. Casaubon's Book has a couple of posts on the subject that I thought were interesting and informative:

http://scienceblogs.com/casaubonsbook/2010/05/water_bath_canning_101.php

http://scienceblogs.com/casaubonsbook/2010/05/pressure_canning_101.php

Regarding the blog posting, I saw no mistakes, but you're better served by going directly to the source
USDA Complete Guide to Home Canning, 2009 revision, NCHFP FAQ


Regarding that previous "debate", simply stick to scientifically proven safe methods. Creating the perfect conditions for botulism, and getting lucky doesn't make your method safe.... esp if your reasons for taking chances are "pressure canning is too expensive, besides, this is traditional, and i'm not dead yet" ... oh look, a new kind of mushroom, lets have a little taste

So glad I hopped on in time to catch this thread. I've been interested in canning, and have some tomato plants growing that I hope will get to be my first victims (well, my first canning experience anyway). Hopefully with the above info they will turn out yummy and SAFE to eat.

I think her intent was to offer some insight, inspiration, and background for canning instead of writing a detailed manual. She goes out of her way to strongly and repeatedly advocate referencing a reliable source, she recommends:

http://www.uga.edu/nchfp/

And to get the book/s so you have a hard-copy on hand so there is no temptation to guess as to what the proper procedure is.

I also intended that people might be inspired to read her blog regularly. She has a lot of useful insights and tips for low cost and low energy farmsteading, gardening and keeping various animals.

That and her blog is both entertaining and funny.