Description

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A celebration of pressure canning!
 
In The Pressure Canning Cookbook, passionate Master Food Preserver Jennifer Gomes packs healthy, yummy, and inspiring canning recipes that both kids and adults will love. Learn how to can pantry basics like common veggies and ground meat, as well as a tasty variety of soups, stews, and the nutritional powerhouse, bone broth (with instructions for how to customize it)!
 
This guide shares practical tips for how to avoid common pressure canning pitfalls and explains the “why” behind safe canning recommendations. Beyond the basics, though, The Pressure Canning Cookbook includes exotic recipes like Mexican bean and bone soup and vinha d’ahlos (a tangy Portuguese dish). Jenny teaches new and experienced canners alike how to choose the pressure canner that’s right for them, break the canning process into short, economical chunks of time, and save money while canning!  
 
Take the guesswork out of this proven, time-tested food preservation technique with The Pressure Canning Cookbook.

About the Author

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Jennifer (“Jenny”) Gomes is a Master Food Preserver, mother, wife, teacher, and canning enthusiast. She cohosts the popular canning and preserving podcast, Perfectly Preserved, and writes about all things homemade—including canning—on her blog, The Domestic Wildflower. A decade ago, pregnant with her first of two children, Jenny realized she wanted to feed her family with home-canned goodness, like the way she was raised. Now, canning is part of her cooking routine and Jenny loves sharing with readers everywhere how to do the same. She and her family live in Northern California.

Praise For…

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 "Jenny Gomes is one of the most enthusiastic food preservers I know! Her book is a testament to how well she knows her audience. Ranking high on every newbie canner's list is the fear of pressure canning. The way Jenny speaks to the audience throughout the book is encouraging and fun. Sprinkled with stories and wit, you're sure to enjoy this canning book."
—Anna Cash, Master Food Preserver, instructor, and jam maker

"This book is a smart, friendly, and highly readable guide to pressure canning a vast range of low acid foods. Educational and inspirational, it fills a cavernous void in the canning literature and is certain to become a classic. Anyone interested in pressure canning should add this book to their collection!"
—Marisa McClellan, food writer, canning teacher, and the voice behind Food in Jars

"Jenny Gomes takes the fear out of pressure canning. After reading this book, you will feel ready to safely and confidently fill your pantry and keep it stocked with ready-to-eat meals."
 —Kirsten K. Shockey, coauthor of Fermented Vegetables