EP #1332: How to Pressure Can Vegetables, Meats, Stews and more for Convenient and Healthy Meals & Better Self-Care

Send us a text Summary In this episode, Jennifer Gomes, author of the Pressure Canning Cookbook, shares her background in canning and the inspiration behind her book. She discusses the different types of canning, including water bath canning and pressure canning, and explains the importance of choosing the right pressure canner. Jennifer provides tips for getting comfortable with pressure canning and emphasizes the need to read the manufacturer's manual. She also discusses the consistency of canned vegetables and meat, highlighting the benefits of hot packing meat before canning. Finally, Jennifer talks about the recipes in her book and the ways in which they can be customized. In this conversation, Jennifer Gomes discusses the process of pressure canning and addresses common anxieties and misconceptions about it. She explains the difference between water bath canning and pressure canning and provides insights into canning vegetables and fish. Jennifer also shares some of her favorite recipes from her book, 'The Pressure Canning Cookbook.' She offers resources for learning more about pressure canning and concludes by providing information on where to find more information. Takeaways Pressure canning is a method of food preservation that allows for the safe canning of low acid foods like meat and beans. When choosing a pressure canner, it is important to consider safety features and the size of the pot. To get comfortable with pressure canning, it is recommended to learn the parts of the pressure canner, read the manufacturer's manual, practice canning water, and pressure can a recipe with simple ingredients. Canned vegetables have a similar consistency to store-bought canned vegetables, while canned meat is remarkably better than store-bought versions. The Pressure Canning Cookbook offers a variety of recipes, including bone broth and customizable options. Pressure canning is a safe and effective method for preserving food. Anxieties about pressure canning are often based on outdated information or misconceptions. Water bath canning and pressure canning are two different methods with distinct purposes. Pressure canning allows for the preservation of vegetables and fish. Jennifer Gomes' book, 'The Pressure Canning Cookbook,' provides a variety of delicious recipes for pressure canning. There are resources available, such as videos and podcasts, to learn more about pressure canning. Chapters 00:00Introduction and Background 03:01Types of Canning 05:55Choosing a Pressure Canner 09:02Tips for Getting Comfortable with Pressure Canning 11:59Consistency of Canned Vegetables 16:00Consistency of Canned Meat 20:41Introduction to Pressure Canning 21:31Anxieties and Misconceptions about Pressure Canning 25:21Water Bath Canning vs Pressure Canning 28:11Canning Vegetables and Fish 32:48Favorite Recipes in the Book 37:02Resources for Learning Pressure Canning 39:09Conclusion and Where to Find More Information