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I bought a pressure canner in 2020 but I only used it once to can some salmon I was given. I grew up with a mom who did water bath canning so I learned how to can tomatoes and peaches and other acidic foods. But I had never done pressure canning and I have found it rather intimidating. So I was delighted when I saw this book from Angi Schneider on Pressure Canning for beginners and beyond. I am definitely a beginner.
I was not disappointed to delve into this book. The first section is called Pressure Canning 101 and it really is full of important info for anyone starting out. I recently canned some taco soup and I looked at this section over and over as I got my project going. I am happy to say that because of using the information here and in my user’s manual, I successfully canned 8 jars of homemade taco soup. So this will get you started.
From there she has different sections starting with tomatoes, vegetables, legumes, beef and pork, chicken and turkey, rabbit and wild game, and soups and stews. Each section starts with some general principles that apply to that particular food or food group. And then she has lots of wonderful recipes. I used a recipe for chicken enchilada soup that is similar to my taco soup recipe, so I call it taco soup. The recipe was clear and easy to understand. And my soup all sealed and came out successfully.
If you are considering ways to preserve your harvest and to become more self sufficient, I recommend this book to help you get started with pressure canning. It is not always easy to find good information on skills like this, but I can assure you this is a reliable guide. She also includes some lovely photos, that will help to stimulate folks to want these canned goods in your home.
This is my Amazon link, if you want to order your own copy.
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