It’s definitely worth learning. A lot of the FUD surrounding pressure canner use is based on older crappy foreign made units that don’t have the safety features that modern pressure canners have. I literally learned everything I know about pressure canning off of YouTube. Being able to pressure can food allows you to store food on a shelf for years that would otherwise be using up freezer space. And unlike the food in your freezer, it isn’t suddenly at risk if you have an extended power outage.

Once you do a couple of batches and take your time following the instructions for properly preparing your jars and lids, and ensuring the proper headspace for them to create a good seal as they cool, it really is easy.

I’m certain that a lot of the FUD surrounding canning and pressure canning has been perpetuated by “big food”, because it is a way for people to gain greater food security without buying from them.

Believe me it’s going to be much better to learn these skills now than to learn them when/if we ever have a food supply crisis and you haven’t gained the tools and the skills yet. By then you could have a couple hundred quarts of shelf stable food laid up.

If it’s in your budget I would highly recommend a 21 quart American Standard pressure canner. It’s a tool that you will have for the rest of your life. Just make sure that whatever size and model you purchase will fit on your stove top in the space between the range top and whatever is above it i.e. a microwave or whatever with the lid on.