I opened this book with fond memories of my Aunt Jo’s kitchen shelves, lined with canned soup, tomatoes and vegetables from her summer garden. Amelia Jeanroy has modernized the canning kitchen with up-to-date safety recommendations, a detailed description of the required tools, and a slew of recipes for canned vegetables, pickles, fruits and pie fillings, meat and fish, and some additional miscellaneous treats. I have to admit that I’m not completely sold on meat canning, but I plan to stash a good amount of this summer’s tomato bounty in my pantry this year.

This didn't have any new information in it that a seasoned canner wouldn't already know. The recipes are simple and basic, as is the text. However, if you are new to canning, or even new to pressure canning, this is an excellent, and very basic, source of introductory lessons to guide you through the process. It starts at the very very beginning and walks you through the tools, the whys, and the process.

I have canned fish for many years but never anything else. Most of my canning books had little to no information on pressure canning. When I found a book dedicated to this preservation method I was very happy. This book gives good information and detailed guidelines. It's good for beginners or people like me who want to expand their skills. It should be in everyone's cookbook shelf.

Comprehensive guide to Modern Pressure Canning with mouthwatering deliciously photographed recipes.

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.

This is a great book filled with canning recipes and techniques for canning with the pressure cooker.

There are recipes for fruits, vegetables, sauces, and meats in the book. There are tips for storage, a troubleshooting guide, canning basics and more. This book is great for the beginner as well as the advanced canner.

I received this book from the Author or Publisher via Netgalley.com to read and review.

One of the best canning books I've read! Lots of helpful "how-to" information, plus a variety of simple yet useful recipes. Fantastic resource!