Modern Pressure Canning Cookbook Review
|Title:||Modern Pressure Canning: Recipes and Techniques for Today's Home Canner|
|Published:||June 5, 2018, Voyageur Press|
|No. of Pages:||192|
|Cover Price:||$24.99 Paperback, $11.99 Kindle|
Modern Pressure Canning, by canning expert, Amelia Jeanroy, is a timely book for those who like to put food from their gardens away in jars and bottles. It is much more than that, however, as it gives step-by-step instructions on pressure canning meats, poultry, sauces, broths, salsas, soups, fruits, vegetables, and beverages. The book has updated information on equipment and tools needed to successfully pressure can, and also explains the differences between pressure canning and water bath canning. Jeanroy has included charts for high altitudes, an explanation of canning terms, and safe storage of completed foods. She also focuses on cleanliness and safety when canning. There is also a helpful chapter on troubleshooting to help canners perfect the foods that will end up on their pantry shelves.
Since most of us have limited freezer space, this excellent cookbook gives alternatives to putting away food that can be used in the future. She presents foods to be canned that most of us don’t think of canning, like ground beef. Ground beef, shredded beef, and chunked beef aren’t what most of us think about when we think of canning, but they can be used dozens of ways; the same for chicken or turkey, and there are instructions in this book. Those in a hurry will appreciate canned soup that doesn’t taste canned – homemade is much better and in most of the recipes in the book, utilizes the summer bounty from gardens and farmer’s markets.
Anyone who enjoys an old fashioned approach to putting food by for winter with modern equipment and techniques will appreciate the timely information in this excellent cookbook. The photographs are top-notch, and most of the recipes are for foods people will actually eat.
Special thanks to NetGalley for supplying a review copy of this book.
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