Download PDF The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More By Diane Devereaux - The Canning Diva

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The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More-Diane Devereaux - The Canning Diva

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Ebook About
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 fundamentalsMore 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 morePressure canning charts for safely canning vegetables and meats that include quantity, yield, jar size, processing time, and PSI gauge guidanceA “First Batches” Chapter that includes two practice recipes for those new to pressure canningWith 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.

Book The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More Review :



Recipes I've tried have been okay (personal preference here - seemed to lack seasoning but this could be adjusted) but I was hoping for new recipes and disappointed that many were directly from the website that you can access for free. I was more concerned with some suspect safety advice. The EWG is not an environmental watch dog group - it's a group with an agenda that is not at all respected by the scientific community - if this is a trusted resource I'm a bit worried about other information (like disregarding manufacturers advice on not boiling lids which could lead to seal failure) so I did independently verify canning times at the USDA website and not all were correct. Not recommended for beginners as you need to be able to verify processing times on your own. Some other advice was just a bit strange - I manage costs by buying my canning lids when the are on sale yet she advises buying a box on each shopping trip because it's better to spend $100 $5 at a time. To me it's still $100 - I'd rather spend $80 by watching sales. Overall you're better off picking up recipes on her website and facebook page and not wasting money on the book (another way to manage costs). Also in addition to the times being a bit off the yields are way off. The first few recipes I attributed this to different sizes (called for a number of chicken breasts but didn't give a size) but every single recipe the yields are off by about 20% or more. Not sure how she measured things.
I ordered this book without knowing if the recipes were USDA approved recipes and now disappointed because I do not see anything in the book that these are tested and approved canning recipes so will not be using this book for pressure canning due to safety.

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