Help with getting started on canning please

Hi everyone, I would love your help! My garden is getting under way for Spring and I am hoping to have lots of extra produce that I can preserve.

I haven't done it before and am looking at getting set up with equipment etc. I have read that a pressure canner is the water to go because I can use it as it is and use it was a water bath canner. Is that true? Also, is a pressure regulator the way to go?

The next thing is to invest in some jars. I was wondering what jars do you use more often? The pint or quart (500ml or 1l) sizes?

Any advice or links to posts you have would be gratefully appreciated as well as any recommendations for some good books! :-)

Kat