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Pressure canning is arguably the easiest and most reliable way to preserve shelf-stable foods year round, and this one-stop guide walks beginners step by step through all the nuances. Preserving guru Angi Schneider, author of The Ultimate Guide to Preserving Vegetables, shares her abundance of knowledge on pressure canning the safe and easy way. Angi teaches reliable methods that are in accordance with the latest food safety recommendations for pressure canning.

Readers will find answers to all their canning questions, as well as creative recipes to meet their every need. Enjoy the flavor of garden tomatoes all year with jars of Italian Style Tomatoes, Diced Tomatoes with Green Chilis, Marinara Sauce and more. Learn how to can all kinds of soups for easy grab-and-go meals, such as Butternut and White Bean Soup and Mushroom Soup. One of the most popular benefits of canning is that it’s a safe shelf-stable way to preserve meats. Angi covers the gamut from Pot Roast in a Jar to Chicken Marsala, Spaghetti Sauce with Meat, Swedish Meatballs and so much more. Packed with 100 practical family-friendly recipes and full-page color photography throughout, this beautiful, modern guide to pressure canning will become a trusted resource that readers turn to again and again.  

Where to get it?
Amazon UK
Amazon CA
Amazon AU

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steward & bricolagier
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Location: SW Missouri
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I give this book 9 out of 10 acorns.

This is a good book for both new canners and experienced ones, I’ve been pressure canning for over 10 years, and I learned a lot. There are a lot of excellent sounding recipes and wonderful, professional quality pictures. My mom flipped through it, said “ooh, I’d eat THIS for dinner, and THAT...”

I like it that she talks of both basic theory and exact recipes. Each section has a chart at the beginning that gives the basic theory, then there are recipes. An example is the beans section, looking at the chart if I am canning just navy beans, I’ll need 3.25 pounds for a full canner of 9 pints, and they need to be processed at 10 psi for 90 minutes. So now when I look at her recipe for Pork and Beans, I see what I’d get if I used 2 pounds of beans in her neat recipe, and I can decide how I want the beans to be done. It depends on if I’m trying to use up as many beans as possible, or if I want good, ready to eat soup to come out of the jars. Sometimes I’m doing one, sometimes the other.

Some of the recipes startled me, guess I never thought about it. Canning up home made sausage patties? That’s a neat idea! I also like the recipes that are the main part of a dish, and then she tells how to finish and serve it. An example is Beef Stroganoff, the canned part is meat, spices, mushrooms and onions. You can up all that, and when you are ready to use it you add the sour cream, thickening, and put it on noodles. I can up a lot of things to work like that, be the basis of a recipe, not ready to eat as is, so I appreciated seeing how she does it. I find it rare to see recipes for canning done that way, I tend to see things like just the beef chunks canned up in water, or whole stews.

There is a lot of emphasis on food safety in here, which I appreciate, I’m OCD about my cleanliness and attention to detail. I do not care to ever get ill from things I have done.

I think if I were going to give someone a gift of a pressure canner and supplies, this is very likely to be the book I put with it. Well written, and lots of good ideas! I look forward to her being on Permies with us!
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I give this book 10 out of 10 acorns.

When the opportunity arose to review this book I immediately jumped on it. Pressure canning is a rabbit hole I've wanted to go down for several years now. I have a fair amount of water bath canning experience but zero pressure canning experience unless you count helping grandma when I was a young child. The first thing I learned from reading this book is that I'm lucky not have died from botulism from some of the things I have canned with the water bath method. I remembered enough from grandma not to water bath can meat but didn't realize there were veggies that aren't recommended for water bath canning or that to do them safely it required 5 entire days of processing.

This excellent book starts out with a brief overview then a more through description of the equipment & techniques used for pressure canning. It doesn't dive deeply into scientific explanations but just deep enough to give a good understanding of why certain things are very important specifically to avoid botulism poisoning or exploding the kitchen. Those points are reiterated at key locations throughout the book. The book eased my uncertainty a bit about the 2 extremes of people who preserve their food with canning. The reality seems to be somewhere in the middle. That is, it's reasonable to experiment & vary recipes but just a little & with some basic precautions. Overall the book is quite thorough but it did raise a few questions. I will post those when the author is online at permies soon.

About 2/3 of the book is how to process specific items & specific recipes. So many delicious looking recipes. I'm officially volunteering as a taste tester for her next book! There are many well known comfort foods & some more specific to my (& Angi's) geographic region but fairly well known elsewhere. The recipe section includes some information & recipes for wild game too. I think almost everyone will enjoy these recipes & benefit from having them stored away for easy use later.

The pictures are excellent. I didn't notice a single misspelled word. Bonus points for that. I looked at the author's blog briefly. It looks to be a nice resource for more food & garden tips done in a permies kind of way! The book is in preorder status now. I checked the prices at one of the large online retailers & it is very reasonable. I think a recipe or two alone would probably be worth the price for most people. Cheaper than a couple cups of coffee. Which, as mentioned in the book, is a necessity for hurricane season:)

Thanks for writing such an informative & wonderful book Angi. I feel ready to safely take the plunge now. The equipment & winter crops are ready to go. The next rainy day will be day 1 of a fun new adventure.
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