Clean, clean, clean, make sure you sterilize everything. I found pickles were the easiest to start with. Basic method of measure, cook and bottle.
Start with clean canning jars and new lids, if you have a dishwasher, this works great to sterilize, if not wash and rinse your bottles, boil up a big pot of water and fill each clean jar to the top.
Boil your lids, you will need a clean work space, kitchen towels, a spatula, a large mouth funnel,a ladle and few interruptions.
Find a small batch recipe, you don't want to have a large batch then discover they are not to your taste. Follow the recipe, dills are super easy.
When your pickle is cooked and ready to bottle, place your sterilized funnel into bottle number 1 and carefully ladle the pickles into your bottle. Remember to leave a 1/2 inch head space and don't crowd the vegetables, leave room for the brine to cover the pickles. With a clean cloth, wipe up any drips, making sure before you cap them that no spills are on the jar rim.
After all your bottles are filled and wiped clean remove lids from their boiled-bath and pop them on. Screw on the rings, not too tight.
No need to hot water bath most pickles, I do apples and beet pickles in the oven. Place the jars on a sturdy cookie sheet, making sure they don't touch and bake. For other foods I feel safer freezing them, why chance it?