The Complete Guide to Pressure Canning Sweepstakes
Disclosure: I received a copy of The Complete Guide to Pressure Canning book so that I could write this review and offer a copy to one of my lucky readers.
As you probably know by now I do a lot of canning. I may have mentioned that canning fresh fruits and vegetables is another way I do meal planning.
Stocking your pantry full of home canned goods is a great way to save money on your grocery bill each month and enjoy some of your favorite foods all year long.
What is the difference between Hot Water Bath Canning and Pressure Canning?
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When making jams and jellies or salsa recipes you are canning high acid foods which are safe to eat when canned using the hot water bath method of canning.
Canning using the hot water bath method of canning doesn't require any special equipment.
You probably have a large pot at home you can use as a hot water bath canner.
To be able to process or can low acid foods like meats, seafood, and certain vegetables at home, you have to use the canning method that is known as pressure canning. To pressure can foods you will need a Pressure Canner.
I have never done pressure canning before.
Why have I never pressure canned before? Because I didn't have a clue how to pressure can until now.
As with all home food processing methods you have to follow some safety rules.
As long as you follow those rules everything will turn out alright and your home canned food will be safe to eat.
I've never dipped my toe into the pressure canning pot because even though I am very experienced in hot water bath canning high acid fruits and vegetables I was afraid to venture into pressure canning.
You may have felt the same way.
How To Start Pressure Canning
That is until now. Thanks to The Complete Guide to Pressure Canning I have seen how easy it is to pressure can.
Pressure canning is pretty much just like hot water bath canning except you have to use a pressure canner that can achieve the high heat that you need to safely can low acid foods.
A hot water bath canner cannot get your filled canning jars hot enough, therefore, you have to use a pressure canner that can reach the higher temperatures you need to safely can low acid foods.
The Complete Guide to Pressure Canning by Diane Devereaux The Canning Diva was just what I needed.
Diane's new Pressure Canning book is perfect for someone like me or you who has never pressure canned before and had no clue how to pressure can.
This pressure canning book takes you from start to finish teaching you everything you need to know about safely pressure canning low acid foods at home.
The Complete Guide to Pressure Canning book starts with chapter one teaching you the fundamentals of pressure canning explaining everything you would ever need to know about the ins and outs of pressure canning.
Chapter two is all about the equipment you will need to pressure can. Diane gives you descriptions and explanations on what supplies to use and why.
I especially appreciated the section explaining how pressure canners work and the difference between the different types of pressure canners available.
Chapter three teaches you in an easy to follow step by step process of pressure canning a very easy low acid canning recipe.
Chapter four, five, six, seven and eight is the good stuff. The pressure canning recipe chapters are broken down by food type.
Chapter nine is packed full of information on why it is a good idea to pack your pantry full of home canned goods. A must read!
Throughout the Complete Guide to Pressure Canning book Diane offers information, tips, processing charts, and answers any question you might ever have about pressure canning.
I highly recommend the Complete Guide to Pressure Canning by Diane Devereaux for anyone who wants to learn how to pressure can.
Even if you are experienced at pressure canning you will learn a thing or two from the book. Plus the recipes are awesome!
There is so much more pressure canning information in the book so grab your copy today.
New Pressure Canning book
Amazons #1 New release in Canning & Preserving
The Complete Guide To Pressure Canning is on sale for a limited time starting on Tuesday the 24th.
The Complete Guide to Pressure Canning Book Sweepstakes
Enter below to win a copy of The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More. No purchase necessary. Prize to be mailed by the publisher. Enter the sweepstakes below. Good luck!
Jolene K Osmun
I love to can, meat is always so tender, and Canning with hubby is always fun
Garry Osmun
Yes I can for food preservation and I've canned in smaller things for meals. Pressure canning is awesome, however, I'm self taught, so really don't know if I am doing it correctly at times.
Judy Gregory
In the past, I've done both.
Susan Broughton
I have hot water bathed but would love to pressure
MaryB
I’ve done both butbpressure canning only with someone who regularly does it. I need to learn more!
Victoria Weinrich
I really want to learn how to use a pressure canner. I make plenty of jams and jelly with the hot water bath but pressure canning scares me. This book may help me get over the fear.
Thank you.
Kathleen Duncan
I do both types of canning. Green beans always go in the pressure cooker. I learned from my mom. There used to be marathon canning days! But there is always more to learn, so I'd love this book.
kesha
I have hot water canned. I make homemade sweet pickles every year
Robbin Goff
I think pressure canners today have to be much safer than a few decades ago! I remember my Mom swearing off pressure canning after it EXPLODED in the kitchen... leaving spaghetti sauce in every nook and cranny! I have several close friends who pressure can during the year with veggies, soups etc,,,
Leslie
I have canned preserves, jams, pickles, and tomatoes with the hot water system for many years, ever since my grandmothers taught me when I was young. I've never done the pressure canning system and have been thinking I'm ready to try it. Thanks for the opportunity to try to win this book!
Sandra
I have not yet tried either canning method, but am getting prepared to start water bath canning soon 🙂
Rusty H
I've always wanted to try canning, but have been intimidated by it.
Dr. Maureen Heck
Arlene,
I am 71 years old and have been pressure canning for over 50 years, but there is always something new to learn. This is the first pressure canning book thqt has looked interesting to me in a long time.
However, no matter what I try I cannot get myself entered in to this contest.
Any help would be appreciated
Arlene Mobley
Maureen
I see your entry. Good luck!
Jeffrey
I used both methods of preserving. hoping to do a lot this fall. I put raised beds in the garden this year and I think it paid off. We are going to have a bounty of tomatoes to can!
Marjorie
I want to learn everything about pressure canning, especially meat! And loose my fear of a pressure cooker.
Tracey A
I really like to can. I need some tips, because I just made pomegranate jelly, but it is now pomegranate syrup! ( I suppose the recipe was incorrect!)
Kathleen Duncan
I made peach jam last year that was the best peach sauce / ice cream topping! Just label it syrup and you are a rockstar! Everyone makes jam, but you made syrup!