Frilly, for a canning reference the "Ball Blue Book" is pretty much considered the gold standard as a reference; I also like one called "Putting Food By." You need to get an edition that is at least relatively recent as many canning practices have changed over the years (in other words, don't go for one from the 1930s or whatever).
For canning things like meats and potatoes (also beets, carrots, and a slew of other stuff that is low acid), you will need a pressure canner. Other things, such as pickles and tomatoes, can be processed in what is called a "boiling water bath." (For that you need a pot deep enough that your jars will be covered by about an inch of water; I use a big aluminum stockpot because it has a flat bottom and I have a glass-top electric range; if you have a gas stove the blue-enamel kettles that are sold everywhere are fine for that purpose.)
Please be very careful with information from YouTube; canning is a wonderful thing but there are some very questionable methods promoted on various sites, and incorrect processing can result in food poisoning.
Best wishes and congratulations on deciding to become a "canner"!
