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

Muy didáctico con procesos de preparación claros, muy adecuado para quienes quieren preservar sus alimentos asegurándose de no consumir preservativos que se usan en productos comerciales

I bought this book before buying a pressure canner. It has helpful info about which one to buy, supplies needed, basic knowledge. Then bought a pressure canner and use this book for majority of my canning now!• Walks through each step in each recipe, which was great as a beginner, and is helpful now so I don’t accidentally miss part of the canning process •Great basic recipes: ie, lists bean varieties and how long to cook and what to do if you have hard water•More advanced recipes, which use normal and common ingredients•Lots of meals in a jar recipes, talks how to adapt them to your needs•has lots of tips and advice, explains why certain things are done that way (ex: using clear jel vs. cornstarch)•Easy to read, looks nice, good size-wish it could sit open on counter easier-index can be confusing, have to know where to look for recipe (not always under the letter you’d guess)

Já repassei o livro do inicio ao fim e pude ver que é um manual completo sobre o assunto. Esclareceu muitas duvidas, trouxe receitas muito práticas, e, com certeza vai ser muito útil para mim!

Am new to pressure canning and this is the first book I bought to learn the basics. Excellent discussion of everything you need to know for safe pressure canning with common equipment. The recipes are useful and very tasty -- favorites so far (pretty much in order of tastiness!) are Chicken Pot Pie Filling, Beef and Bean Chili, Beef Stroganoff, and Chicken Cacciatore. Will be running a batch of Sloppy Joes in a day or two as I just happen to have all of the ingredients on hand.My only complaint with the recipes -- and this does not rate knocking off a star -- is that some call for Clear Jel, which seems to be hard to find or very expensive in Canada. Clear Jel is a thickener and I just omit it when it's called for, with the understanding that I'll have to thicken the food when I actually go to eat it. When I heat up, say, the Chicken Pot Pie Filling, I thicken it with a bit of flour and sour cream. All of the things that call for Clear Jel are edible and still very tasty without the Clear Jel or additional flour thickening. I don't recommend adding flour to the recipes when canning them -- the flour may mess with the canning process and temperature propagation through the food and jar when canning.I've bought this book twice as I damaged and nearly destroyed my first copy by spilling liquid on it. I still use the damaged copy -- pages detached from the spiral binding but they are still legible! -- but I have a pristine copy in reserve on my bookshelf should the working copy sustain any more damage. I really like this book and it's been my primary reference for pressure canning. Highly recommended for beginners.

excellent book :: must have