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- Title: Modern Pressure Canning: Recipes and Techniques for Today’s Home Canner
- Autor: Kerry Michaels
- Publisher (Publication Date): Voyageur Press (June 5, 2018)
- Language: English
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, rhubarb sauce, or green tomato chutney.
With full-color photography throughout, pressure canning never looked so good.
About the Author
Amelia “Amy” Jeanroy has been canning and preserving foods for 25 years. She is co-author of Canning and Preserving for Dummies and author of Fermenting for Dummies, as well as hundreds of magazine articles about food preservation, homesteading, cooking, and rural living. Amy is a master gardener and has owned a greenhouse business since 2010, growing plants, produce, and seeds for farmers’ markets. She has been a guest on the Martha Stewart Living radio show, the Take Care show on NPR, PBS’s Earth Eats, and The Wisconsin Vegetable Gardener. Amy is “The Farming Wife” on Facebook and YouTube, and her Twitter handle is @herbgardens.
This cookbook includes an explanation of how pressure canning works, the necessary tools and step-by-step instructions within each recipe. The recipes begin with basic vegetables like carrots, green beans and corn. Next, the author moves onto more advanced vegetables such as pickled cauliflower and pineapple-flavored zucchini. The canned fruit section also includes pie fillings and concentrated grape drink. The meat section includes pork, beef, poultry and fish plus bacon jam, soups, ground meats, and spaghetti sauce with meatballs. The final chapter includes tomato sauce, ketchup, red/green/peach salsa, chutney, bbq sauce, and poultry/beef/garlic/vegetable broth. Ideal for gardeners who need to preserve their summer crops and anyone who wants to taste summer farmer’s market flavor in the dead of winter. Modern Pressure Canning is highly recommended for anyone who has a pressure canner. 5 stars! Thanks to the publisher, Quarto Publishing Group/Voyageur Press, and NetGalley for a copy.