Download PDF The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More, by Diane Devereaux - The Canning Diva
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The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More, by Diane Devereaux - The Canning Diva
Download PDF The Complete Guide to Pressure Canning: Everything You Need to Know to Can Meats, Vegetables, Meals in a Jar, and More, by Diane Devereaux - The Canning Diva
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Review
"I highly recommend you pick this book up and learn to can with this incredible collection by Diane Devereaux. Save money and feed your family one can at a time with this thorough guide to preserving the best nature has to offer."―Chef Jason Roberts, author of Good Food―Fast! and formerly on ABC’s The Chew "As an avid canner, I feel this is a must-have for those new to pressure canning as well as those seasoned canners. Not only is The Complete Guide to Pressure Canning well written, easy to read and follow, and beautifully illustrated, it also covers the soup-to-nuts of pressure canning and the recipes shared are out of this world!"―Tammy Trayer, author of How to Embrace an Off-Grid Lifestyle and blogger at TrayerWilderness.com "At last―a definitive pressure canning Bible. Easy to follow and accessible, this authoritative volume makes a great addition to any home preserver’s library. Highly recommended."―Richard Maggs, UK chef and best-selling author "Diane Devereaux takes the fear out of pressure canning. In this day and age when it’s challenging to feed your family wholesome, well-balanced meals, pressure canning becomes the easy ‘drive-thru’ at home. Whether you’re canning for preparedness or canning to preserve your summer’s bounty or your wild game, The Complete Guide to Pressure Canning guides you though the process."―Susanne Ebacher-Grier, Greater Indianapolis American Culinary Federation Chapter President
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About the Author
DIANE DEVEREAUX is The Canning Diva®, a nationally syndicated food preservation expert, television presenter, instructor, mother of two, and author of Canning Full Circle: From Garden to Jar to Table. Devereaux has bridged the generational gap of traditional canning methods for almost a decade, teaching the art and craft of home canning to busy families across America.
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Product details
Paperback: 230 pages
Publisher: Rockridge Press (July 24, 2018)
Language: English
ISBN-10: 1641520906
ISBN-13: 978-1641520904
Product Dimensions:
8 x 0.6 x 9.9 inches
Shipping Weight: 1.4 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
67 customer reviews
Amazon Best Sellers Rank:
#9,644 in Books (See Top 100 in Books)
I started canning in 2010 when we moved from the big city to the country, where I could more easily obtain deals from local farms. I've done a lot of water canning and also some pressure canning (PC) meals.I have a large collection of cookbooks and several canning books, but most don't cover PC very well. They usually mostly focus on water canning jams and sauces. So I was hopeful when I saw this book and I haven't been disappointed. Many of the recipes in here are things I make for meals on a regular basis...such French Onion Soup or Beef Stroganoff, as well as many other recipes that sound great. These are 'real food' recipes, not fluffy meals that call for ingredients you've never heard of.Plus, the instructions and details about PC are very good. So anyone who has never tried PC can feel confident that this book will get them rolling. I even read some instructions included in the book that I'd never seen in other canning books, but which I'd only learned over time through membership in canning groups...such as not to keep the rings on your jars when storing them, or not to stack the jars...something I was doing my first year until I learned that not good to do (because you might not notice if a seal has broken).This book has me excited about Pressure Canning again, since I'd lost interest due to having a hard time finding good recipes I actually wanted to make. Time to restock my jars and lids.
Recipes I've tried have been okay (personal preference here - seemed to lack seasoning but this could be adjusted) but I was hoping for new recipes and disappointed that many were directly from the website that you can access for free. I was more concerned with some suspect safety advice. The EWG is not an environmental watch dog group - it's a group with an agenda that is not at all respected by the scientific community - if this is a trusted resource I'm a bit worried about other information (like disregarding manufacturers advice on not boiling lids which could lead to seal failure) so I did independently verify canning times at the USDA website and not all were correct. Not recommended for beginners as you need to be able to verify processing times on your own. Some other advice was just a bit strange - I manage costs by buying my canning lids when the are on sale yet she advises buying a box on each shopping trip because it's better to spend $100 $5 at a time. To me it's still $100 - I'd rather spend $80 by watching sales. Overall you're better off picking up recipes on her website and facebook page and not wasting money on the book (another way to manage costs). Also in addition to the times being a bit off the yields are way off. The first few recipes I attributed this to different sizes (called for a number of chicken breasts but didn't give a size) but every single recipe the yields are off by about 20% or more. Not sure how she measured things.
I absolutely LOVE this cookbook/canning guide. I've been water bath canning for almost 10 years, but pressure canning was new and intimidating. UNTIL I met the Canning Diva at an event. Her knowledge is vast, and now to have a cookbook that EXPLAINS the method and reasoning behind pressure canning is so wonderful. It takes the fear and intimidation away. I've made the Chicken Potpie Filling, Chicken Broth, and both the Spaghetti Meat Sauce and Garden Spaghetti Sauce. The instructions were easy to follow and my family of 5 loved every single one. I'm looking forward to making more of the recipes included in this book.
The information in the book is great. I already knew that because I had it on my Kindle--which is why I wanted the printed book I could open on the counter and use while I followed directions. What I knocked off two stars for is the HORRIBLE ODOR of the printing of the book. It's so bad that even though I pitched it outside, I lost my voice, my nose itches, my eyes itch, and my skin feels strange. One of my cats even began coughing near it. I know this must be a POD book, but whatever process used to print it is the most horrible print experience I've ever had in my life! I don't know if I can ever bring it back inside the house; I hate to return it because I really really want the information. Wish I could just print off the Kindle version myself but don't think you can. UPDATE: Two Weeks Later - Contacted publisher and author, no one ever responded to me. I still cannot use the book at all, even after being outside and then in a bag with baking soda in an attempt to absorb the toxicity. This book stinks so badly it is not usable. It is very sad that I cannot get any response. I want the information, did not mind paying for both versions, but can't use it. They won't respond about getting me a PDF version so I could at least print out the pages I need to use as I learn canning. So, I would, at this point, give the book one star because of all of this. I am so frustrated with it I could scream. I've spent money twice for a book I cannot now use.
This is a great pressure canning book. Extensive directions with every recipe. The meals in a jar section is a great way to create your own convenience foods. She also recommends canning your own emergency water supply.
I really appreciated the composition of this book. It gave terrific ideas on Kenny and storage but additionally gave information on other preservation techniques. Concise yet specific, I was able to clearly understand what you do where some books leave me a little bit in the dark. I thought it was especially smart the way the author recommended canning water to be portable at the same time that you’re canning other foods if you have extra room.
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