While I may be new at how to handle extra money, I am an expert at scraping by on very little, so I hope I can offer something here -
I can all my own beans, fish, meat and stews. For these low-acid foods you need a big pressure canner. The ones from a basement or a garage sale might work, but please check the valves and gasket and replace if needed. You can usually order online. The rubber will crack, etc. and either you will have a frustrating experience because it won't get up to pressure, or worse.
Since my family has to eat very little sodium, canning all our own pinto beans, garbanzos, etc., is much preferable to buying the no salt added for $4 a can. I turn these into refried, use for quick chili night, hummus, and just eat out of the jar. They are soo much better than store bought (and the big bag of pintos from Costco is dirt cheap).
The stews are awesome because they are ready packed lunches/dinners that can be heated in the microwave (when you remove the metal lid). I do stews in quart and pint jars - for either whole family or personal sized.
We also make jams, etc, but as everyone has said, this is different. Either way, I have this link bookmarked:
http://nchfp.uga.edu/It really helps to can with someone the first time - usually college extension offices offer classes, or ask a DIY friend and have a canning party. There is down time waiting for the canner - perfect for making a big batch of frozen dinners or having a barbecue or whatever!
Happy canning!