Last night, I had my first experience with a pressure canner . The good news is, it didn't explode. Due to the previous statement, there is no bad news.

Lessons learned:
* When using a dishwasher to sanitize jars, start sanitizing before doing anything else, to avoid having to sit and stare at the dishwasher for an hour after the items to be canned are ready to be jarred.
* Read the pressure canner instructions BEFORE you start trying to can.
* When making a giant pot of stock, it is not necessary to cut all of your veggies into tinny pieces.
* Add herbs to your stock at the same time as the water, not while you're sweating the veggies, especially when the herbs include red pepper flakes. (I accidentally maced the kitchen when the red pepper reconstituted and released capsaicin into the air.)

Not a bad evening, even if it did take a couple hours longer than anticipated!