The Complete Guide to Pressure Canning

Synopsis

The Complete Guide to Pressure Canning is a safe, practical, step-by-step resource to preserve the low-acid foods that you love.

From soups and stews, to meals-in-a-jar, to kitchen staples like broths and beans, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat.

Written by The Canning Diva® Diane Devereaux, The Complete Guide to Pressure Canning delivers everything you need to confidently achieve pressure canning perfection. With The Complete Guide to Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family.

In the pages of this all-in-one pressure canning roadmap you'll find:

• An overview of pressure canning basics that includes guidance for buying a pressure canner and pressure canning fundamentals
• More than 80 pressure canning recipes for: stocks, broths, soups, and stews; meats including wild game and fish; meals-in-a-jar; tomatoes and vegetables; beans and legumes; and more
• Pressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidance
• A "First Batches" Chapter that includes two practice recipes for those new to pressure canning

With The Complete Guide to Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.

Summary

Chapter 1: Introduction to Pressure Canning

Pressure canning is a safe and effective way to preserve food for long-term storage. This chapter provides an overview of pressure canning, including its benefits, risks, and equipment requirements.

Chapter 2: Selecting and Preparing Food for Canning

Choosing high-quality, fresh ingredients is essential for successful canning. This chapter covers proper food selection, preparation, and sanitizing techniques.

Example: To can tomatoes, select ripe, unblemished tomatoes. Wash them thoroughly and remove the stems.

Chapter 3: Operating a Pressure Canner

Understanding and safely operating a pressure canner is crucial. This chapter provides detailed instructions on assembling, using, and maintaining a pressure canner.

Example: Fill the canner with 2-3 inches of hot water before adding the jars. Close the lid and turn on the heat. Allow the pressure to build to the recommended level for the food being canned.

Chapter 4: Processing Times and Pressure Levels

Different foods require varying processing times and pressure levels for safe preservation. This chapter provides charts and tables detailing the recommended processing times and pressures for various food categories.

Example: To can green beans, process them at 10 pounds of pressure for 20 minutes for pint jars or 25 minutes for quart jars.

Chapter 5: Canning Fruits and Vegetables

This chapter focuses on the specific procedures and processing times for canning various fruits and vegetables, such as tomatoes, beans, corn, and peaches.

Example: To can peaches, peel and slice the peaches. Combine sugar and water to make a syrup and bring to a boil. Pack the peaches tightly into sterilized jars and pour the boiling syrup over them.

Chapter 6: Canning Meat, Poultry, and Fish

Canning protein-rich foods requires extra precautions due to the potential for spoilage. This chapter covers safe canning practices for meat, poultry, and fish.

Example: To can chicken, bone and cut the chicken into pieces. Season as desired. Pack the chicken tightly into sterilized jars and cover with boiling water.

Chapter 7: Canning Jams, Jellies, and Preserves

This chapter provides detailed instructions on making and safely canning jams, jellies, and preserves using fruit and sugar.

Example: To make strawberry jam, combine strawberries, sugar, and lemon juice in a saucepan. Bring to a boil and simmer until thickened. Pour the hot jam into sterilized jars and seal.

Chapter 8: Troubleshooting and Safety

This chapter discusses common canning problems and provides solutions. It also emphasizes the importance of food safety and preventing foodborne illnesses.

Example: If the lid on a jar does not seal properly, remove the lid and re-sterilize the jar. Pack the food back into the jar, add a new lid, and reprocess for the recommended time.