With a few tools and basic techniques, you're on your way
Well-Preserved (Clarkson Potter, 2009; $30) by Eugenia Bone. A beautifully written guide to preserving small batches of fruits and vegetables (and even meats), written especially for readers with small kitchens and limited time. Plus, Bone includes recipes that show you how to use what you’ve canned.
National Center for Home Food Preservation All the USDA canning guidelines on one handy site.
Ball Complete Book of Home Preserving (Robert Rose, 2006; $23) by Judi Kingry and Lauren Devine. Sound advice and 400 recipes from the company that makes the jars.