My children are in 4-H, and 4-H absolutely requires that all recipes for canned goods come from the Ball Blue Book or USDA. (At least in our area, it does.) So I read this with some interest. I found it curious that the pictures often show foods before they are canned, which would lead newcomers to be disappointed and to think they may have canned things incorrectly. I would have like to have seen before and after shots. Many of the recipes contained way too much salt or sugar for my preferences. I think I'll stick with Ball.

I have voluntarily reviewed a complimentary copy of this book which I received through Netgalley. All views expressed are only my honest opinion. I was not required to write a positive review, nor was I compensated in any other way. All opinions expressed are my own. I am disclosing this in accordance with the FTC regulations.

This is a more modern day look at canning that I quite enjoyed. Although the yields were small for what I'm used to and I feel like some of the recipes would be fine in just water baths, I do appreciate the information behind it all. The photographs in this book are beautiful, though I'd enjoy a few more 'after' photos for the recipes as well - though that may just be a quirk of mine. Overall lovely and informative book. It'd definitely be a welcome addition to any kitchen's recipe book shelf.

If you are 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. Each recipe are divided under specific topics which provides easy access......

Modern Pressure Canning is a great resource. The book starts out with the basics – how to can, what to can, what tools you need, etc. Safety is a big part of the book too. And there is a chapter on troubleshooting and if this happens it may be due to this which is very helpful. And then comes the recipes broken into five categories – Classic Vegetable Recipes, Going Further with Vegetables, Pressure Canning Fruits, Pressure Canning Meat, and Salsa, Sauce, and Broth Recipes. The basic recipes are great for beginners and then there are more advance recipes for after you have some experience. Some of my favorite recipes were for: Perfectly Canned Peas, Picnic-Friendly Baked Beans, Pickled Cauliflower, Tomato Ketchup, and Garlic Broth.

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.

I was lucky enough to receive a free copy by of this book via netgalley! I loved it very much and I'm looking forward to try some of these recipes!

Modern Pressure Canning is a great guide for beginner and advanced canners. There is a great section at the beginning regarding safe practices while canning low acid foods like vegetables and meats and another useful section on troubleshooting. There are great recipes for canning single foods such as corn and carrots and also a ton of great recipes for canned meals like soup and canned meatballs. I have never tried canning meat before, but this book explains the process well which eases my mind. I want to try the canned chicken, since the stuff you buy in the store always has a funky smell! I also want to try the pineapple zucchini. I highly recommend this book. I received an arc copy of this book via netgalley in exchange for my honest review.

I can't wait to get my hands on a physical copy of this book and make some of these recipes. There are lots of great ideas here!

Just at time for harvesting, this book has a large selection of techniques and recipes in order to create pressure canning from scratch. Excellent book!

It's a pressure canning book so nothing too exciting here. It gave great tips on pressure canning. I have a pressure canner that I've never used but now I feel a bit more comfortable giving it a try which I guess was the point of the book.

Many people avoid pressure canning because they lack confidence to do it safely (myself included). This book will give readers the confidence to give this method a try. Includes full-color photos, tips and tricks, techniques, and more, so you can safely preserve your own food and enjoy it year-round.

This book contains a comprehensive explanation of the home canning technique including safety information and appropriate tools. As the first chapter explains that it is easy to confuse pressure canning and pressure cooking, it would be prudent to have the warning that this is not suitable to carry out the techniques in a pressure cooker, in the blurb before a book purchase is made in error.

I’ve been canning for years but I am always hoping to learn more. This had a bunch of good advice and recipes but that being said you do not have to pressure can everything you can water bath a lot of the recipes in this book. Your best bet is to contact your extension office to check on times and whether it is water bath or pressure canner

Unbiased Review: Modern Pressure Canning

I have experience with pressure canning but I’m always happy to find new recipes and learn more. When I got an opportunity to read a temporary digital Advanced Reader Copy of the new book, Modern Pressure Canning by Amelia Jeanroy, I was happy to check it out.

While this book has basic information to get you started with pressure canning, it has some serious drawbacks for me.

First of all, while it is filled with full color photos, they are extremely misleading or unhelpful photos. They are often photos of the raw foods before canning, which is pretty but not helpful in the least. The canned foods pictured have almost certainly not been canned yet, which is downright misleading and will lead many readers to be very disappointed when they see that their own canned foods look nothing like the pictures.Unbiased Review: Modern Pressure Canning

For instance, there is a picture of bright green “canned” peas for the canned pea recipe. The author promises that her peas are nothing like the canned peas people may be used to, and are “not mushy at all.” The recipe calls for boiling the peas for 4 minutes, topping them with the hot cooking liquid, and then pressure canning for 40 minutes. Since the recipe doesn’t call for magic peas, I cannot fathom how her peas would not be mushy after being half cooked and then pressure cooked at 240 degrees for 40 minutes. Even if I take her word for it that they won’t be mushy, there is no way they would be bright green. That’s just not how science works. The beautiful picture of those emerald green peas is going to lead a lot of novice canners to some disappointment.

I suspect that her bean recipes will lead to further disappointment. While I haven’t canned dry beans yet, I have researched it heavily because that’s on my to-do list for this summer. Every site I’ve read says to soak them for 12 hours (which she also says) and then to cook them for 30 minutes or less. Thirty minutes is the safe amount of time that most safe canning sites recommend, while others say they pack soaked beans with boiling water and pressure can them that way because many people feel that the beans are too mushy after even 30 minutes of cooking. This author recommends cooking them just 30 minutes short of their FULL cooking time before canning them for 1 hour and 35 minutes. If only 30 minutes makes beans that are too mushy for many people, nearly fully cooking them would result in much mushier beans after high pressure canning for an hour and a half. This wouldn’t be a problem if you’re making something like refried beans or black bean soup where you want them sort of pulverized, but it could lead to disappointment if you were making something like 3 bean salad or chili.

One food that I do have experience with pressure canning is applesauce. We have found that we actually prefer it canned it a water bath, but I do can it both ways. My recipe is simple — we core and cut apples (unpeeled) and add water just to cover, cook until very tender and put through a food mill. We can the resulting sauce as is, and our kids sometimes add cinnamon and sugar to taste (depending on the sweetness of the apples we use). Her recipe calls for peeling, coring and halving the apples, cooking them with cinnamon and then pouring sugar syrup over the top for canning. I’m sure that works and is tasty, but it’s far more sugar than is needed and frankly, far more work to peel all the apples and make a sugar syrup. Many recipes are like that in terms of they are fine recipes but not as good for our family as the ones we already use.

As a vegetarian family, we also found that it wasn’t a good match for us in the heavy focus on meats. The author apparently lives on a farm where they butcher animals so it makes sense that meat is a large part of her repertoire. There is a section of canned meat recipes but there is also meat in many of the other recipes for things like beans and soups. While I can easily swap out vegetable broth or garlic broth (a recipe she gives that did sound good) and omit the meat items, I don’t need a cookbook where I have to adjust or ignore half the recipes. Again, this doesn’t mean it won’t be a helpful book for others. It’s just not a great fit for me.

The book also lacks basic recipes. This may be a book to get you started pressure canning, but you’ll still need a Ball book or other canning “bible” for many of the recipes you’ll want. If you’re going to buy a Ball book anyway, I’d just go with that.

As a further note, one reviewer on Goodreads questioned the safety of some of the recipes. She wrote:

"I am an experienced canner and do some basic pressure canning. It is difficult to find resources for pressure canning, so I was excited to find this book at my local library. As I started looking through it, I was encouraged by the author’s claim to follow USDA guidelines (p.13). So I went to the vegetable that I have the most experience pressure canning—pumpkin—and found that the recipe is absolutely NOT SAFE according to all guidelines, including the USDA guidelines found online at the National Center for Home Food Preservation. The processing time is half the recommended time.

In addition to the safety concern, she includes salt in most of the recipes, without acknowledging that it is optional, which is a big deal to those of us who choose to can to reduce the sodium content in our diets. Also, most of the recipes are easily accessible in other places, and the few original recipes do not justify the expense of this book.

I would recommend the “Ball Complete Book of Home Preserving,” “The All New Ball Book of Canning and Preserving,” or Diane Devereax’s “The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More” instead."

I am not an expert on pressure canning and don’t know a lot about canning pumpkin, but it did occur to me that the long pressure canning time for pumpkin might be because most people are canning it for pumpkin pie filing and want a very mushy end product, and not because that much time is required. The pumpkin recipe in the book is for “Year Round Pumpkin Bites” and they are probably meant to be more firm. I do not know if this is safe or not, and a cursory web search couldn’t answer that question for me.

There were a few recipes I was interested in trying. One was for Homemade Grape Drink, which involves canning whole wild grapes in sugar and a little water. You strain the resulting juice out when serving and top it with water to make a quart. The author acknowledges that it has a lot of sugar but says that it is “at least slightly more wholesome than those powdered drink mixes.” Since we forage a lot of wild grapes, I thought this could be a good recipe to add to ours even though it is certainly not the healthiest way to cook with wild grapes. I’m also interested in the garlic broth recipe mentioned earlier and her rhubarb filling, which is canned differently than usual — she covers it with copious amounts of sugar for several hours and then cooks it in the syrup/liquid it has made so it’s canned with a lot more flavor than covering it with water. Again, this is not in the least bit the healthiest way to deal with rhubarb but it’s an intriguing recipe to add to our collection.

In the end, I didn’t find this book helpful enough to warrant buying my own copy. It may be a good fit for others.

When I was little I canned with my aunt and grandma. I want to can again and thought this would be an interesting book. I was right. I learned a lot with this book and even about another method to try. This is a useful book with tons of great information.

🍒🍒🍒🍒🍒

As someone who has never canned before, I found MODERN PRESSURE CANNING to be an invaluable guide. It features tasty recipes and techniques for canning at home, along with beautiful full-color photography. A terrific gift for anyone keen on canning fruits, veggies, meats, and more.

Grateful to the Quarto Publishing Group - Voyageur Press and NetGalley for the early copy, in exchange for my true review.

#ModernPressureCanning #NetGalley

This book has fabulous recipes with beautiful pictures that not only look great but taste delicious. This book gives good information and detailed guidelines. It's good for beginners. There are recipes for fruits, vegetables, sauces, and meats in the book. There are tips for storage.

- [x] I was excited to receive "Modern Pressure Canning" as an Advance Reader Copy. I liked the fact that she lays out canning safety very plainly in the beginning chapter and then reiterates throughout the book, it makes me more excited to try her ideas. I tried her baked beans first (yum!), and I'm hoping to try her recipes for canned tomatoes, BBQ sauce, pickles.... Too many to list! I was so glad to see this book as available to request from @netgalley , and even more excited to be granted an Advance Reader Copy! #hurryupgarden #iwanttocan #modernpressurecanning #netgalley #ARC #canningtime #cowgirlskitchen #newrecipes

Back when I was a young mother (in the late 80’s), I wanted only the best for my kids and thought I would become a canning extraordinaire. I bought the canner and a few toolstools, grew my own vegetables, and had high hopes that my pantry would be full all winter with the fruits of my labor. Well that was not to be and my cans collected dust on my basement shelves for many years.

Now that I am an empty nester, a recent retiree and this is the season for fresh fruits and veggies, I have plenty of time on my hands and the energy to try again. This book was the catalyst to get me moving. I studied the Essential Equipment chapter that provided great tips. Based on the author’s suggestions, I bought a few extra tools like a jelly bag to allow for easy straining. I was now armed and ready with all my tools!

Early chapters contained a wealth of easy to understand and useful information including troubleshooting tips laid out simply and associated with colorful pictures. The recipe collections are categorical (veggies, fruit, meat, etc) and start with simple projects for the beginner, and after confidence sets in, there are more involved recipes which take canning to a new level. I went straight to the fruit section as I prefer blanching/freezing my veggies, and thought if I could just master the art of making jelly (love pb&j sandwiches!), I’d be thrilled. I was so bit disappointed that the only jelly recipe in the book is cranberry jelly (not my favorite fruit) so I moved on, making batches of applesauce and canned peaches. I was pleased how they turned out but I haven’t tasted them as yet -will report back in a few weeks. Bottom line is that this is an excellent canning bible; I just wish the fruit canning section had been larger.

Well written and thorough instructions on the canning process using electric pressure cooker. While I have used pressure cooking, this process is new to me. I look forward to giving it a try!