Synopses & Reviews
Preserve foods at their freshest and most flavorful with pressure canning
Pressure canning is the only safe way to preserve low-acid foods, including meats, fish, and most vegetables, in jars at home. That's because pressure canning allows the home canner to heat jars and their contents accurately to 240 degrees F (116 degrees C), the temperature threshold at which spores of the bacterium responsible for botulism poisoning are killed. In Modern Pressure Canning, preserving and canning veteran Amelia Jeanroy (The Farming Wife) teaches everything the home canner needs to know to use a pressure canner safely and effectively to make delicious, shelf-stable foods in the kitchen. She also provides a wide variety of recipes for canning everything from sweet corn and apple sauce to Italian meatballs and chicken soup.
Whether you're looking for tried-and-true recipes, or instructions for safely using your pressure canner, you've come to the right place Modern Pressure Canning is a one-stop resource for safely and deliciously preserving your vegetables, fruit, meat, and more.
Author Amelia Jeanroy (The Farming Wife) provides a comprehensive explanation of the equipment you'll need, and how to implement it.
Recipes are organized by topic, so finding just what you want is a breeze whether it's fruit pie filling or a soup stock. Try out a classic like dilly beans, tomato sauce, creamed corn, applesauce, or turkey soup Want to get creative? Try canning pumpkin bites, fiddleheads, rhubarb sauce, or green tomato chutney.
With full-color photography throughout, pressure canning never looked so good.