Making Lemonade (or curd)

lemon curd1
 Life hasn't really given me lemons but Wegmans has! (Did I mention that I love Wegmans?)

Now that I'm unemployed, it's amazing how much time I have on my hands.  While I am currently job hunting, I am also trying to do all of the time-intensive projects that have been on my to-do list for ages.  My plan is to try to figure out how to make most stuff from scratch, similar to what TheTipsyBaker did, although I came up with the idea on my own. (I swear, I did!)  I enjoyed making my own bread, desserts, and other breakfast items while I was working, but now I want to tackle jam, curd, and marmalade.  We can't seem to eat all of the baked goods anymore, and if I reduce the sugar content, maybe I can actually consider them health foods (or maybe not).
I know canning can be done.  (Get it?  Canning can?  Let's move on.)  My mom canned her own jam when we were little, and my grandmother would make and can bread and butter pickles.  I have even attempted to can a few times already, but I never quite succeeded.  The curds and jams came out great, but I wasn't confident that I had preserved them properly, and I quickly found out that we couldn't eat jars and jars of unpreserved fruit before they went bad without overwhelming our bellies.

This time, though, I'm going to figure out how to do it right.  I can't wait to get my hands on some more of these delicious meyer lemons, grapefruit, and oranges to create jams that we'll enjoy for months to come. 

Are there any good canning resources that I should start reading?  What materials do I need to make sure that I have?