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

The ultimate beginner's guide to canning and preserving at home—inspire a new, sustainable hobby with this unique holiday gift!

From soups and stews to broths and beans and entire meals in a jar, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat. Written by The Canning Diva® Diane Devereaux, The Complete Guide to Pressure Canning delivers everything you need to get started.

A breakdown of the basics — Find essential information about choosing the right tools and ingredients and preparing the recipes safely. You'll even find two practice recipes to get you started.

80+ recipes — Learn how to make a wide range of delicious and nutritious canned fruits, veggies, meats, and legumes that will save you time, money, and help prevent food waste.

Pressure canning charts —This book features quick-reference guides for safely canning different staple ingredients that include quantity, yield, jar size, processing time, and PSI.

This canning book makes it simple to preserve and serve wholesome, nourishing foods that everyone will enjoy!

Genres: Cookbooks, Nonfiction, Cooking, Food, Reference, Survival, Preservation

230 pages, Paperback

Published July 24, 2018

Reviews

[Kristen · Rating 1 out of 5]

2020 Update: I am concerned about the safety of these recipes. I can a lot. Although they may look less appetizing after a year because of slight discoloration, I have always felt and been safe eating my canned goods for 2-3 years after I have canned them. I think I have only had 2 seals break after they have sealed in all the years that I have been canning. And yet, after 2 years, 4 of 8 seals have broken from the Moroccan Sweet Potato Soup recipe in this book.(It lasted 2 years because I did not like the taste.)

Original Review: I am an experienced, serious canner, not a casual one who dabbles in tomatoes, peaches, jams, and pickles. I have and use a pressure canner. There are not a lot of canning resources available for pressure canning, and this cookbook definitely helps to fill that hole.

The critical question is, are the recipes safe? If you contact your local extension office, you will be told to only use recipes from Ball or the National Center for Home Preservation. Having contacted my local extension office, it is clear that staff members are not serious canners themselves and lack an understanding of modern canners’ concerns about preserving healthy food (by reducing sugar, for example) and creating tasty meals. I have compared the recipes in this book to recipes in my Ball cookbooks and only found shorter processing times for vegetable stock and a couple of other vegetable based soups. Everything else was comparable. I feel that these recipes are probably safe, and will just increase the processing times for the vegetable stock and soup recipes to the times listed in my Ball guides.

I purchased the Kindle edition. A benefit to the Kindle edition, is that while at the farmers’ market, if I unexpectedly find the base for one one of the recipes, I can use my phone to check the recipe to see if there are other ingredients I should buy at the market.

Quite a few of the recipes call for pork products or alcohol, so if you do not consume them for medical or religious reasons, you may want to consider that before purchasing.

I have not yet tried any of the recipes, but will rate after I have tried a few.

[Lisa · Rating 1 out of 5]

If this were just a recipe book it would get five stars, but because it is a canning book I am giving it 1 star. The pressure canning times in many of the recipes are wrong. This author is putting people who don't know anything about canning at risk. While experienced canners can look at the ingredients and adjust the times to the proper amount, new ones won't know to do that. You can die from improperly canned food. This is nothing to play about. 5 minutes too short can mean botulism. 5 minutes too long can mean the quality of the end product isn't what it should be. Being off a little bit is nothing to shrug your shoulders about.

[Bonnie · Rating 1 out of 5]

Don’t waste your money. I don’t think she tested any of the recipes because NONE of them turned out to taste good, or ended up the right quantity at the end. I think she took recipes from the internet, added/subtracted different things, and just self-published her book. She also “self-nominated” herself for some self-publishing award. Waste of money! If you are looking for “Everything You Need to Know..” DO NOT look here, because it is not in this book. Self-published, and self-promoted. I am a retired microbiologists, so I actually contacted the author about some dangerous “misinformation” I found in the book. I did not attack her, however, she was rude and even after presented with scientific reference, her narcissistic personality went ballistic. Told me she was referred to as “The Canning Diva” for a reason. The only thing correct about that title was the “DIVA.”
I have been canning all my life; just thought this might give me some new recipes, but didn’t take but a very few recipes for this to land in the garbage….so to speak. Off of my iPad for sure.

[Samantha · Rating 3 out of 5]

I read this book cover to cover, and really enjoyed my reading experience. I'm giving it three stars for the introduction, the information in "Canning 101", and the easy to read format. I've always been confused by the different types of pressure gauges, and the terms used in pressure canning recipes. Diane explains all of this in easy to understand terms. I learned a lot and feel a little more confident about pressure canning.

The reason I can't give the book four or five stars is because after double checking the recipes, it seems there are some potentially unsafe ones included. I know some people are comfortable with bending the rules in canning, but I am not.

[Faye · Rating 5 out of 5]

I have been canning for over 35 years. I started as most with a water bather. I only recently have branched out into Pressure canning in the last couple years. I am so glad that I have decided to to try pressure canning as it opens up so many more options. Some people are fearful that they will "blow up" their kitchens. This is a very well written guide to pressure canning and will help you with those fears. This guide helps you safely maneuver recipes with step by step instructions on how to start off. I have tried several of the recipes and have been very happy with the results. My favorite would be the Beef Burgundy but also the Chicken Potpie has a large space in my pantry. The guide is very comprehensive, detailed and helpful to both beginners as well as seasoned caners. If you want to understand the principles and have a good reference for time and ingredients I recommend you read this book.

[Magi Smith · Rating 5 out of 5]

I’ve been a serious home canner, feeding a family of ten from my garden and barnyard, for thirty plus years. I’ve pressure canned just about everything. I learned from this book, which is saying something. It’s very useful.

[Peyton · Rating 1 out of 5]

Canning times do not match the National Center for Home Food Preservation's charts and are therefor extremely unsafe.

[Kimberly · Rating 1 out of 5]

Multiple places of misinformation/unsafe information in this book on basic practices. I would not trust the actual canning recipes based on the basic errors included.

A couple of obvious errors include:
-boiling your canning lids (a no-no)
-telling people to store a recipe that uses fresh chopped herbs in a jar in your pantry

[Amy · Rating 5 out of 5]

If you like reading cookbooks and are interested in pressure canning, this is a great read with lots of recipes and explanations for why the recipes work, how pressure canning works, as well as suggestions for meals to make with your canned food. It was just what I needed to develop some confidence.

[K.L. Bernard · Rating 5 out of 5]

With today’s food prices there has got to be a way to preserve the foods we buy to last just a little bit longer. Pressure canning is one way of doing that. If you’re curious about ways to keep whole meals for a later day this guide will help educate you on the process and will provide you with delicious recipes to share with your family and friends.

This guide shares the history of canning, how to avoid bacteria along with what you can and can’t pressure can. Readers will also learn what types of equipment and tools will be needed to prepare these easy meals. Once you start the canning process there are rules and solutions to problems that may occur.

The recipe sections will have you amazed at what you can preserve. You will learn to prepare and can beverages, meats, vegetables and so much more. Each recipe shares a processing chart, preparation time and cook time. There is even a chart on processing wild game meat for the hunter in you.

The back pages offer other resources, how to prepare for disaster, a glossary and even various altitudes around the country. If you are a fan of beef tips, spaghetti, lentils, squash and even making a favorite chutney to save for a rainy day this guide is perfect for the cook who has it all or the novice who just wants to prepare amazing dishes.

[Geni Barnes · Rating 5 out of 5]

Thank you for the opportunity to preview this book. I had already preordered a copy from Amazon.
I read through the beginning of the book for general canning information and found that it goes beyond what my other canning books have to say on the topic because Diane goes into the reasons why behind the rules. I've been canning for nearly 40 years and I learned things!
The recipes -- who could ask for more variety? There are many recipes that will appeal to all tastes. I am vegetarian and I was impressed with the variety of recipes that are vegan. I was also impressed with her meals in jars section and the follow up section for preparing an emergency pantry for food security. This is an excellent pressure canning guide and I think the only on you'd really need.
I loved the illustrations in the book as well. They called to mind simpler times and the heritage of food preservation.
I would highly recommend this book to all canners and those thinking about beginning to can. It takes the concern out of using a pressure canner and inspires confidence! Looking forward to receiving my copy from Amazon.
Again, thanks for allowing me to preview this book.

[Elie · Rating 5 out of 5]

I've been looking for this information since I purchased my pressure canner many years ago. Ball basically just reprints their water bath recipes that include lots of extra lemon juice under the section titled pressure canning.
I'm so happy someone published a book like this for those of us whole are self taught and lack the fundamentals to make up our own recipes.
And I can rest easier knowing I won't ever have to order take out.

[Katie · Rating 2 out of 5]

I’m new to food preservation and have never pressure canned before. I felt like the ball book of canning was a little sparse in the pressure canning recipe area, so I looked for another book with tested recipes. I don’t know if these recipes are actually tested – in the sections I read through, there is no direct mention of that having been done.

I was concerned when I saw at least one recipe with butter in it. From what I’ve read, there are very, very few safe, tested home-canning recipes that contain butter. It seems there are many rebel canners who disregard that, but as a beginner, it seems stupid to me to start making recipes with unapproved ingredients before I really understand the reasoning behind that. The key seems to be whether the recipes are tested for safety. Ball’s recipes are and NCHFP recipes are, but just because they use an ingredient sparingly doesn’t mean it’s safe for all recipes in all quantities. I’ll caveat this feedback by saying again that I’m a beginner and that is all based on the safety rules I have been reading.

I was annoyed that all of the recipes weren’t for the same number of quarts/pints. It seems to vary from 2 to (I think) 9 quarts. Again, I’m a beginner, but my canner will hold 7 quarts and I want it to be full when I have to run it for an hour+-… seems like a bit of a waste of resources/a hassle to have to come up with a couple of other jars to fill my canner that need the same time.

I wish I had looked at the table of contents before purchasing because most of these recipes I wouldn’t make. There is a nice variety of pantry, staples, broths, and stews, meat, and meals in a jar. The recipes seem to be across a decent number of cuisines, so what you put on your shelf doesn’t have to be quite so basic if you like variety.

For me, I don’t think this book will be very useful. After watching more videos and reading more about food preservation, I think I lean more towards preserving the basics, and using them to make a variety of recipes rather than making and canning a variety of recipes directly.

[Carol Bisig · Rating 4 out of 5]

Useful, Timely, and Practical!

With food shortages due to the pandemic, and administrations who have allowed Communist Countries to supply our foods in the US, it is past time to become more self sufficient. We live in a gated, guarded community, however, that does not prevent us from facing food shortages at our local Publix. We have begun a vegetable garden in our suburban backyard, we have a beautiful lemon tree, which I bought five years ago for my husband's birthday, it has given us a year round supply of delicious, fresh lemon juice, for every day cooking, to delicious desserts. Now, after reading this canning book, I will be putting jars of lemon juice away more efficiently than before, after all in Florida, hurricanes can force you to lose electricity, which can melt my frozen lemon juice! We are growing tomatoes, and butter beans this year, and I cannot wait to put up fresh tomatoes, some for adding to chili, and soups, some to make sauces, this book has brought back good memories of canning with my parents when I was young, we always had a garden, made our own jams, and never had to buy a can of whole tomatoes, or diced, or sauce. I am looking forward to trying different recipes, because I too like knowing everything in my food is natural, wholesome, taste good, and is good for you.
I highly recommend! Thank you.
carolintallahassee

[SOMDReigel · Rating 5 out of 5]

Canning 101
A complete guide to pressure canning. It focuses on how to safely use a pressure canner and how to safely preserve low-acid foods. A variety of recipes for all skill levels. Acid, time, and temperature play a vital role in preservation and this book teaches you all you need to know. The process is clear with step-by-step instructions. The book is laid out well and easy to read and follow.
I have been wanting to try canning, especially after having years of abundant tomato crops. My mother used to can and one of my favorites was her chili sauce. She is much older with health and memory declining, so I can’t learn from her. While this book didn’t have a chili sauce recipe, it did make me feel prepared to start canning other things and hopefully by the time I go thru my mother’s recipes, I will find her chili sauce recipe. One of the many things I found very helpful was the essential tools & equipment section. I have nothing so I have to start from scratch. It will be an investment, but it will pay off in the long run.
A very comprehensive and detailed guide to pressure canning for beginners as well-established caners.
Review copy provided by the publisher.

[Melissa · Rating 4 out of 5]

I received a complimentary copy from Callisto publishing company. I have done water bath canning numerous times but never tried pressure canning. The Complete Guide is an essential tool for anyone starting out. The book has two parts. Part one has canning 101 and includes canning fundamentals, the pressure canners kitchen, and your first batches. The information is easy to understand and includes everything you need to know and more. Part two is the recipes and they are broken up into chapters. The chapters include tomatoes and vegetables, beans and legumes, stock, broth, soups, and stews, poultry, meat, wild game, and fish, meals in a jar, and pressure canning to fill your pantry. All recipes include how much the recipe makes, prep, cook, canner, and processing times, and your total time for that recipe. This is a great guide for beginners.

[Rachel DeVaughn · Rating 5 out of 5]

This book includes 2 parts and 9 total chapters.

Part 1 includes canning fundamentals; supplies, basic instructions and safety including what kinds of pressure canners there are; and first beginners batches of pressure canning-starting with green beans.

The author also included the top 10 rules of pressure canning and pressure canning problem solver which was really helpful!!

Part 2 includes all the recipes-using tomatoes, vegetables, beans, legumes, stocks, poultry, meat, and meals in a jar.

I have done some basic canning and looking forward to using this awesome book as a regular resource for help and recipes to try.

Very well written-highly recommend!!

I received a copy of this book complimentary for blog and social media review. All opinions are my own.

[Amy Harris · Rating 4 out of 5]

Beautiful illustrations throughout. I love the way she teaches about the pressure canning process and the recipes sound delicious. While others have criticized the cooking times, they seem comparable to what I have read in other canning cookbooks, but I plan to cross reference with Ball. I am looking forward to trying them! I really appreciated the charts for how to calculate food storage for my family. I know it seems silly, but I would prefer a photograph instead of a drawing of the author on the back of the book. The drawing is a bit creepy.

[teemcee · Rating 4 out of 5]

Excellent resource

This book is a great companion for someone new to pressure cooker canning. It explains the science behind canning in order to receive optimal results. The author also shared several recipes that can be caned, which are tasty and delicious. There is social media contact information for the author included for more resources.

[Country Goose · Rating 4 out of 5]

Good beginner Basics

I have Kindle Unlimited, and borrowed the book to glimpse if it would be worth purchasing a printed copy. The beginning information that sets up the fundamentals hold a lot of information. I didn't get into the recipes yet, though it looks like those may be a hit or miss.

[Nicole · Rating 5 out of 5]

This was a great book for those who are starting to can and want to learn more. I like the variety of recipes in this book as well.

I wish there was a little more detail about cooking times, how they are determined and what happens if you cook too long or short but it was still a great starter book.

[Liz Banks · Rating 3 out of 5]

This book explains how to pressure can very thoroughly. It also gives recipes for various dishes. I don't think I will get in to canning meat, but canning dried beans sort of fascinates me. I will use this book for recipes and as a reference.

[Amber Christiansen · Rating 4 out of 5]

Pretty extensive

Tye recipes and knowledge in here was pretty extensive. Though I still didn't find what I was actually looking for. It didn't give me the knowledge necessary to develop my own recipes for canning, which is what I hoped for with a title of complete guide.

[Selena Ewing · Rating 5 out of 5]

This was my introduction to pressure canning, and honestly one needs no other resource. As a beginner it holds your hand through understanding and first steps. Recipes were very good, although I did not try them all. Perhaps over five years I will get to each of them.

[Lauren Brown · Rating 4 out of 5]

Very informative

It's informative and easy to understand. I recommend this book to anyone who wants to take canning serious.I gave it four because it cleared up some misconceptions for me.

[Megan Adam · Rating 5 out of 5]

This is my go-to book for pressure canning recipes.

[ADEGBUYI · Rating 5 out of 5]

its a wonderful book and i love it so much...i just wanna thank you for the book.

[Donna A. Kuznicki · Rating 1 out of 5]

Waste of !y time and money

Complete waste of money. What I need is a timetable for pressure canning, not het opinions. Wish I could get my wasted money back

[Dusty Bookmarks · Rating 3 out of 5]

Lots og good info but nothing you cant find on any canning website. I just like to have physical copies of stuff lol

[Rick · Rating 3 out of 5]

Some decent information.