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30 review for The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More

  1. 5 out of 5

    Kristen

    I am an experienced, serious canner, not a casual one who dabbles in tomatoes, peaches, jams, and pickles. I have and use a pressure canner. There are not a lot of canning resources available for pressure canning, and this cookbook definitely helps to fill that hole. The critical question is, are the recipes safe? If you contact your local extension office, you will be told to only use recipes from Ball or the National Center for Home Preservation. Having contacted my local extension office, it i I am an experienced, serious canner, not a casual one who dabbles in tomatoes, peaches, jams, and pickles. I have and use a pressure canner. There are not a lot of canning resources available for pressure canning, and this cookbook definitely helps to fill that hole. The critical question is, are the recipes safe? If you contact your local extension office, you will be told to only use recipes from Ball or the National Center for Home Preservation. Having contacted my local extension office, it is clear that staff members are not serious canners themselves and lack an understanding of modern canners’ concerns about preserving healthy food (by reducing sugar, for example) and creating tasty meals. I have compared the recipes in this book to recipes in my Ball cookbooks and only found shorter processing times for vegetable stock and a couple of other vegetable based soups. Everything else was comparable. I feel that these recipes are probably safe, and will just increase the processing times for the vegetable stock and soup recipes to the times listed in my Ball guides. I purchased the Kindle edition. A benefit to the Kindle edition, is that while at the farmers’ market, if I unexpectedly find the base for one one of the recipes, I can use my phone to check the recipe to see if there are other ingredients I should buy at the market. Quite a few of the recipes call for pork products or alcohol, so if you do not consume them for medical or religious reasons, you may want to consider that before purchasing. I have not yet tried any of the recipes, but will rate after I have tried a few.

  2. 5 out of 5

    Kristi Bernard

    With today’s food prices there has got to be a way to preserve the foods we buy to last just a little bit longer. Pressure canning is one way of doing that. If you’re curious about ways to keep whole meals for a later day this guide will help educate you on the process and will provide you with delicious recipes to share with your family and friends. This guide shares the history of canning, how to avoid bacteria along with what you can and can’t pressure can. Readers will also learn what types o With today’s food prices there has got to be a way to preserve the foods we buy to last just a little bit longer. Pressure canning is one way of doing that. If you’re curious about ways to keep whole meals for a later day this guide will help educate you on the process and will provide you with delicious recipes to share with your family and friends. This guide shares the history of canning, how to avoid bacteria along with what you can and can’t pressure can. Readers will also learn what types of equipment and tools will be needed to prepare these easy meals. Once you start the canning process there are rules and solutions to problems that may occur. The recipe sections will have you amazed at what you can preserve. You will learn to prepare and can beverages, meats, vegetables and so much more. Each recipe shares a processing chart, preparation time and cook time. There is even a chart on processing wild game meat for the hunter in you. The back pages offer other resources, how to prepare for disaster, a glossary and even various altitudes around the country. If you are a fan of beef tips, spaghetti, lentils, squash and even making a favorite chutney to save for a rainy day this guide is perfect for the cook who has it all or the novice who just wants to prepare amazing dishes.

  3. 5 out of 5

    Geni Barnes

    Thank you for the opportunity to preview this book. I had already preordered a copy from Amazon. I read through the beginning of the book for general canning information and found that it goes beyond what my other canning books have to say on the topic because Diane goes into the reasons why behind the rules. I've been canning for nearly 40 years and I learned things! The recipes -- who could ask for more variety? There are many recipes that will appeal to all tastes. I am vegetarian and I was imp Thank you for the opportunity to preview this book. I had already preordered a copy from Amazon. I read through the beginning of the book for general canning information and found that it goes beyond what my other canning books have to say on the topic because Diane goes into the reasons why behind the rules. I've been canning for nearly 40 years and I learned things! The recipes -- who could ask for more variety? There are many recipes that will appeal to all tastes. I am vegetarian and I was impressed with the variety of recipes that are vegan. I was also impressed with her meals in jars section and the follow up section for preparing an emergency pantry for food security. This is an excellent pressure canning guide and I think the only on you'd really need. I loved the illustrations in the book as well. They called to mind simpler times and the heritage of food preservation. I would highly recommend this book to all canners and those thinking about beginning to can. It takes the concern out of using a pressure canner and inspires confidence! Looking forward to receiving my copy from Amazon. Again, thanks for allowing me to preview this book.

  4. 4 out of 5

    Lisa

    If this were just a recipe book it would get five stars, but because it is a canning book I am giving it 1 star. The pressure canning times in many of the recipes are wrong. This author is putting people who don't know anything about canning at risk. While experienced canners can look at the ingredients and adjust the times to the proper amount, new ones won't know to do that. You can die from improperly canned food. This is nothing to play about. 5 minutes too short can mean botulism. 5 minutes If this were just a recipe book it would get five stars, but because it is a canning book I am giving it 1 star. The pressure canning times in many of the recipes are wrong. This author is putting people who don't know anything about canning at risk. While experienced canners can look at the ingredients and adjust the times to the proper amount, new ones won't know to do that. You can die from improperly canned food. This is nothing to play about. 5 minutes too short can mean botulism. 5 minutes too long can mean the quality of the end product isn't what it should be. Being off a little bit is nothing to shrug your shoulders about.

  5. 5 out of 5

    SOMDReigel

    Canning 101 A complete guide to pressure canning. It focuses on how to safely use a pressure canner and how to safely preserve low-acid foods. A variety of recipes for all skill levels. Acid, time, and temperature play a vital role in preservation and this book teaches you all you need to know. The process is clear with step-by-step instructions. The book is laid out well and easy to read and follow. I have been wanting to try canning, especially after having years of abundant tomato crops. My mo Canning 101 A complete guide to pressure canning. It focuses on how to safely use a pressure canner and how to safely preserve low-acid foods. A variety of recipes for all skill levels. Acid, time, and temperature play a vital role in preservation and this book teaches you all you need to know. The process is clear with step-by-step instructions. The book is laid out well and easy to read and follow. I have been wanting to try canning, especially after having years of abundant tomato crops. My mother used to can and one of my favorites was her chili sauce. She is much older with health and memory declining, so I can’t learn from her. While this book didn’t have a chili sauce recipe, it did make me feel prepared to start canning other things and hopefully by the time I go thru my mother’s recipes, I will find her chili sauce recipe. One of the many things I found very helpful was the essential tools & equipment section. I have nothing so I have to start from scratch. It will be an investment, but it will pay off in the long run. A very comprehensive and detailed guide to pressure canning for beginners as well-established caners. Review copy provided by the publisher.

  6. 4 out of 5

    Faye

    I have been canning for over 35 years. I started as most with a water bather. I only recently have branched out into Pressure canning in the last couple years. I am so glad that I have decided to to try pressure canning as it opens up so many more options. Some people are fearful that they will "blow up" their kitchens. This is a very well written guide to pressure canning and will help you with those fears. This guide helps you safely maneuver recipes with step by step instructions on how to st I have been canning for over 35 years. I started as most with a water bather. I only recently have branched out into Pressure canning in the last couple years. I am so glad that I have decided to to try pressure canning as it opens up so many more options. Some people are fearful that they will "blow up" their kitchens. This is a very well written guide to pressure canning and will help you with those fears. This guide helps you safely maneuver recipes with step by step instructions on how to start off. I have tried several of the recipes and have been very happy with the results. My favorite would be the Beef Burgundy but also the Chicken Potpie has a large space in my pantry. The guide is very comprehensive, detailed and helpful to both beginners as well as seasoned caners. If you want to understand the principles and have a good reference for time and ingredients I recommend you read this book.

  7. 4 out of 5

    Melissa Killingbeck

    I received a complimentary copy from Callisto publishing company. I have done water bath canning numerous times but never tried pressure canning. The Complete Guide is an essential tool for anyone starting out. The book has two parts. Part one has canning 101 and includes canning fundamentals, the pressure canners kitchen, and your first batches. The information is easy to understand and includes everything you need to know and more. Part two is the recipes and they are broken up into chapters. I received a complimentary copy from Callisto publishing company. I have done water bath canning numerous times but never tried pressure canning. The Complete Guide is an essential tool for anyone starting out. The book has two parts. Part one has canning 101 and includes canning fundamentals, the pressure canners kitchen, and your first batches. The information is easy to understand and includes everything you need to know and more. Part two is the recipes and they are broken up into chapters. The chapters include tomatoes and vegetables, beans and legumes, stock, broth, soups, and stews, poultry, meat, wild game, and fish, meals in a jar, and pressure canning to fill your pantry. All recipes include how much the recipe makes, prep, cook, canner, and processing times, and your total time for that recipe. This is a great guide for beginners.

  8. 5 out of 5

    Rachel DeVaughn

    This book includes 2 parts and 9 total chapters. Part 1 includes canning fundamentals; supplies, basic instructions and safety including what kinds of pressure canners there are; and first beginners batches of pressure canning-starting with green beans. The author also included the top 10 rules of pressure canning and pressure canning problem solver which was really helpful!! Part 2 includes all the recipes-using tomatoes, vegetables, beans, legumes, stocks, poultry, meat, and meals in a jar. I This book includes 2 parts and 9 total chapters. Part 1 includes canning fundamentals; supplies, basic instructions and safety including what kinds of pressure canners there are; and first beginners batches of pressure canning-starting with green beans. The author also included the top 10 rules of pressure canning and pressure canning problem solver which was really helpful!! Part 2 includes all the recipes-using tomatoes, vegetables, beans, legumes, stocks, poultry, meat, and meals in a jar. I have done some basic canning and looking forward to using this awesome book as a regular resource for help and recipes to try. Very well written-highly recommend!! I received a copy of this book complimentary for blog and social media review. All opinions are my own.

  9. 4 out of 5

    Elie

    I've been looking for this information since I purchased my pressure canner many years ago. Ball basically just reprints their water bath recipes that include lots of extra lemon juice under the section titled pressure canning. I'm so happy someone published a book like this for those of us whole are self taught and lack the fundamentals to make up our own recipes. And I can rest easier knowing I won't ever have to order take out.

  10. 5 out of 5

    teemcee

    Excellent resource This book is a great companion for someone new to pressure cooker canning. It explains the science behind canning in order to receive optimal results. The author also shared several recipes that can be caned, which are tasty and delicious. There is social media contact information for the author included for more resources.

  11. 4 out of 5

    Amber Christiansen

    Pretty extensive Tye recipes and knowledge in here was pretty extensive. Though I still didn't find what I was actually looking for. It didn't give me the knowledge necessary to develop my own recipes for canning, which is what I hoped for with a title of complete guide.

  12. 4 out of 5

    Liz Banks

    This book explains how to pressure can very thoroughly. It also gives recipes for various dishes. I don't think I will get in to canning meat, but canning dried beans sort of fascinates me. I will use this book for recipes and as a reference.

  13. 4 out of 5

    Magi Smith

    I’ve been a serious home canner, feeding a family of ten from my garden and barnyard, for thirty plus years. I’ve pressure canned just about everything. I learned from this book, which is saying something. It’s very useful.

  14. 5 out of 5

    Megan Adam

    This is my go-to book for pressure canning recipes.

  15. 5 out of 5

    Brian M. Boccuzzi

  16. 4 out of 5

    Amanda

  17. 4 out of 5

    Author Amy C. Patterson

  18. 5 out of 5

    Jinx:The:Poet {the Literary Masochist, Ink Ninja & Word Roamer}

  19. 4 out of 5

    Wendy

  20. 4 out of 5

    Karenw215

  21. 5 out of 5

    Gina Wylie

  22. 5 out of 5

    Whitney Maas

  23. 4 out of 5

    Rhonda

  24. 5 out of 5

    KANDIS MARIE

  25. 5 out of 5

    Ellen Bloomfield

  26. 5 out of 5

    Janie

  27. 4 out of 5

    Brenda

  28. 4 out of 5

    Amber Olsen

  29. 5 out of 5

    Sarah Maier

  30. 5 out of 5

    Sandyinlargo

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