Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat

I've been a canner for years and am now exploring more ready-made meals that are also Shelf Stable! This book does not disappoint. Recipes are easy to follow and Angi Schneider walks you through each step. Recipes are also delicious. I'm enjoying working my way through her recipes. My pantry is looking so wonderfully full.

I decided to get this canning cookbook, after seeing it in multiple YouTube videos. As a beginner canner this book makes it easy to try different canning recipes, and the instructions on how to do it safely. I can't wait to try many of these recipes.

We have tried four of the recipes in this book so far with outstanding result! I like the fact that not only are the recipes in this book easy to follow for pressure canning but also that the author provides final preparation instructions for serving that really help to enhance the flavor, character and presentation of the final product. Once plated, each of the recipes we have tried so far did not look like they came out of a jar! We will definitely be working our way through this awesome cookbook and adding a lot of variety to our pantry in the process!

I have tried a few recipes out of thebook and they were good. The directions and charts are easy to read and follow. Great book for canners old and new.

I just needed a little reassurance I was doing things the right way. It's been a while since I've done any kind of canning at all. I'm not sure what I expected but this is extremely generic and I would never make more than half of the included recipes. I may send it back. Idk.

Excellent canning book

I was completely new to canning when I bought this book plus two others, all highly rated with great reviews. I wanted material that thoroughly covered safety basics, general concepts, and some recipes for framework. Out of the three books I bought a few weeks ago this one is the one I've reached for nearly daily as I worked my way through canning green beans, carrots, then meats to include our homestead meat rabbits. I tend to cook out of an ingredient based pantry, as in I do not meal plan, but rather prefer to have quick ingredients that are mostly already cooked and ready to be thrown together at a moment's notice. Because of this approach I really found the basic directions at the beginning of each section in the book to be incredibly helpful. Ultimately when I have 20lbs of ground beef, several whole chickens, and half a dozen rabbits to preserve I really just need to know if I can cram it in the jars without cooking it first, how much space to leave before the lid goes on, and for how long that canner will keep me in the kitchen. Canning is a bit more involved than that, but you get the idea. The basics of each type of ingredient are thoroughly covered at the beginning of each section in the book with recipes to follow. There's also just enough picture content for us visual learners. I haven't had a chance to delve into the recipes just yet but will soon. Overall I feel this book truly does cover everything for beginners and experts alike, with information for single ingredient canning all the way to meals in a jar. It has served me well during my learning process so far and is one that I will likely continue to reference frequently as I grow this new skill.

We just started our pressure canning adventure. We are afraid of two things, exploding the kitchen, and making the family sick with bad canning.This book is really awesome with recipes and instructions to help us save money but also save time when the days are hectic.

The author has a great selection of recipes with pictures and I will be making some soon. I like how she puts the actual “amount” of produce you need before you seed it or process it. Very helpful. I also love her serving suggestions at the end of the recipe.I did laugh when she was explaining the safety concerns of recipes - hers are tested properly - and to “trust the science.” After 3+ years of hearing this useless made up term from fake-pseudo experts, with no verifiable evidence of such science from these purveyors of deception, blathering on incessantly about it (concerning you know what), I will do anything but. For canning though, I’ll follow the recommendations in this great book.

This book is great for UK canners nervous at starting out, or for seasoned canners. The only things (ingredients) that may be tricky to get are hominy (canned) in one recipe, and old bay seasoning in another recipe.There is a great section at the front which guides you on using a pressure canner.Huge range of recipes for heat and serve meals which will help your time crunched weekdays.For greengrocer ingredients the weight of unprepared veg is given below the main ingredients list making shopping or sourcing extra easy.I only makes it down to a 4 as a person of a certain age the print is small and putting reading glasses on in a steamy kitchen is a faff ..... but for content it's a solid 5 (as long as you ignore the USA biased bit on botulism which is not so scientifically relevent in the UK due to our lack of alluvial soils).

Die Rezepte sind leicht zu machen,die Anweisungen sind klar und verständlich.Da ich in Europa lebe,hab ich kein Original pressure canner,sonder eine Abklatche , die mit kleine Modifizierung ein Bar erreicht und somit die Rezepte nachmachen kann.In deutschen Raum, gibts zwei YouTube Kanäle die ganz genau erklären wie das ganze funktioniert mit pressure canner einwecken, der Selbstversorger Rigotti und aus Österreich eine Dame auch mit selbst einkochen, einwecken.Mehr als dieses Buch braucht man nicht wenn man einwecken oder einkochen will.

I think the recipes are out standing , im a beginner at pressure cooking ,I want to do the brisket recipes , sounds amazing , but I will start with the baked beans . Only dislikes would be that I couldn't find an apple recipe to can , but its not a big deal , this book was worth every dollar I spent on it .

Recipes are easy to follow and the pictures are clear. I’ve made a few of these recipes and they are tasty.