Welcome to this forum... unfortunately its quite addictive! You will find lots of information here, especially in the commonly asked questions bit. However, we all love to give advice!!!!! I'm relatively new to preserving as well, and have only been doing it for a couple of years at the most. So I have found this forum very useful in getting over my jitters that I'm not going to poison my family! Good on you for branching out to the local markets with your preserves. You find so many preserves these days that really haven't been properly prepared, so I applaud that you are really researching what you need to do to keep the public safe. Only this week I came across jars of home made jam that were for "free" in the tea room, non had been sealed properly at all. I passed, they were "probably" fine, only having been recently made, but I wasn't chancing on "probably"!
I'm sorry, I haven't time at the moment to answer your questions on this thread or your pressure canner thread, but I did want to welcome you!
Bye for now,