Modern Pressure Canning

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review.  From the publisher --- 

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.

Having just taken a canning session, I found this book very helpful - the directions were clear and the tips given were helpful, I am no longer afraid of canning under pressure. Great photos - a bonus book for any cooking bookshelf: I already ordered it for our collection.

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!

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.

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.

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.

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 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.

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!

A modern guide to pressure cooking canning, pressure cooking being the new in thing that everyone is loving. This book has fabulous recipes with beautiful pictures that not only look great but taste delicious. I cannot wait to continue my journey through this book. Loving it.

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.

MODERN PRESSURE CANNING shares time-tested recipes and techniques for the at-home canner. This all-in-one reference with full-color photography provides dozens of recipes — from soup stock to pie filling — along with essential safety instructions. A perfect guide for preserving vegetables, fruit, meat, and more. 5/5

Thanks to the author, Quarto Publishing Group - Voyageur Press, and NetGalley for the review copy. Opinions are fully mine.

#ModernPressureCanning #NetGalley

- [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

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.

🍒🍒🍒🍒🍒

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

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.

A well done, no-nonsense book about canning, the way it must be done for proper preservation and healthy conservation. Lot of clear photos, instructions are extremely clear. Adding metric units conversion would have made it perfect.

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.

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!