Yesterday a blog reader commented about a recipe she wanted to make from a new canning book she had received and I asked her what book it was. She replied that it’s Pressure Canning for Beginners and Beyond.
I thought . . I think that’s the new book I have that’s sitting by the bed! I looked back at Amazon and yes, I had ordered it on January 25 and yes, it’s sitting on the nightstand and no, I hadn’t looked at it. I have good intentions but I think I fall asleep before my head ever hits the pillow so there’s not much reading going on in bed.
Last night I actually stayed awake and started looking through it. I wanted to get up and start canning. I highly recommend this book whether you’re just wanting to get started pressure canning, a beginner or an experienced pressure canner.
So many of the pressure canning recipes are basic – a jar of roast beef, a jar of potatoes, a jar of tomatoes, maybe a jar of spaghetti sauce here and there.
There’s a recipe for Turkey Tetrazzini and since Vince had taken all the turkey off the bones yesterday and since I went to bed with the crock pot full of turkey bones, carrots, celery, onions and water, I knew I’d have good, rich turkey broth this morning to I woke up ready to can Turkey Tetrazzini.
Most of the recipes in this book are the kind you will open the jar, heat up the contents, add a few other ingredients and have a meal that isn’t your basic meal out of a jar. For the turkey, in the jars are the herbs, turkey, broth, wine. It will be super quick and simple to open a jar and create a good meal. I’m really impressed with the recipes I saw in this book.
…I want to start canning some meals. I’ll take a look at that book.
I’m impressed with the recipes in the book. It’s a much better collection than I’ve seen before. One of the things I did recently was can up enchilada meat, then browned potatoes I had canned, added the meat, onions and peppers, topped it all with cheese and, while not a meal in a jar, it was a meal from two jars and it was really good.
Cindy F says
Every time you post your canning posts it inspires me! I’ve done water bath but not pressure and was thinking about buying a canner but didn’t want to put too much money into it until I know for sure I will keep it up. I was looking at Amazon and almost bought one but it said that it was rated at 12,000 BTUs. The burner I want to use is 15,000 so I need to keep looking. I’m assuming it’s because the higher rating will warp the aluminum. I may have to look at stainless or do my pressure canning in the basement kitchen where I have an electric stove. Decisions!!
Don’t do as I do but . . I’m sure I’ve never used a canner on the correct BTUs because I didn’t even know canners had such a rating. What I’ve found when using different stoves is to just move it around til you find a burner that works best. I’m guessing the burner I can on is too many BTUs because once it gets to pressure, I have to put it on the lowest setting and even then, it stays closer to 12 psi than to 11 psi where I would like for it to be.
Cindy F says
Thanks for the info!
So glad you liked the book! Since I don’t have turkey, I decided to sub chicken and make Chicken Tetrazzini instead. Found breasts on sale here for $1.49 a pound!
Good price. I added more peas since I’m not so crazy about turkey but it looks and smells great. I’d probably like it better with chicken.