I grew up watching my mom use a pressure cooker, so wasn't really scared to use mine when I first got it, I think mine is also Presto, but I have had it for about 30 years and never had a problem with it. I couldn't even begin to count the number of jars I have canned. One of the first things I learned when canning, once the pressure is up, do not leave the room. Stay with it and check regularly. I have a tendency to lose track of time when I go into another room. Can't do that with a canner going. So I either am working on the next canner load, or have a book or handwork already in place when I start canning. It is not hard and you will do great. Just follow directions.
I will also just throw this out, because I have read of ladies that tried to cool their canners down too fast. Let it cool down naturally so the pressure comes down slowly. Never open the lid till all the pressure has come down. Probably advice that you didn't need to hear because you knew this anyway, but I thought I'd throw my many years of experience out there.
Blessings,
Winona