You’re going to want to get yourself a pressure canner. You can try water bath canning, which is what people have been doing for centuries, but a pressure canner ensures the seal keeps out any risk of your food decomposing over time.

You can learn more about that here (morningchores.com).

Additionally, you’re going to want to learn as many ways as possible to preserve meat. While I prefer drying it out, canning meat is also a very great way to have your supplies stretch out over a year or more. This lady explains the process of canning meat (hooktube.com).

Canning is great but there is a lot to learn. Sugar, fat, acid, salt, and fermentation all have different preserving effects and will need different skills to accomplish. Figure out what type of canning you plan on doing and then figure out what you will need to do it correctly or you will die.