The life of a gardener is quite ironical. The bulk of the harvest usually arrives at the hottest, busiest, and most exhausting period of one’s life – a time when we are too busy or too exhausted to consume the bounty.

And while there is a lot of fun during the eating season, there are only so many days in a row that you can swallow blackberries for breakfast, cucumbers at lunch, and tomatoes during dinner. But there’s good news; there is a wonderful solution to these dilemmas, and it goes by the name canning.

You see, not a few gardeners would like to pack their pantries with homemade jams, pickles, and salsas but tend to be intimidated by the canning process, having frightening thoughts about huge copper kettles suspended over open fires, plenty of billowing steams, and vats of melted paraffin. But of course, things have changed.

With some basic equipment, a little bit of your time, and some steam, anyone can do the canning thing. And once you’ve mastered it, hooked you’ll get.

Food Preservation and Pressure Canning Guide helps you achieve just this. In this book, I’m going to walk you through the process of pressure canning.

Canning is a massive subject and I could talk about it for years, and if there’s a lot more interest, I will go into a lot more details in subsequent editions of this book, but this edition is a detailed overview, and its in about 8 chapters. Here’s what you get to learn in this book:Why pressure can at all?How does pressure canning work, and what is the safest way to pressure can?Fermentation as a method of food preservationWhy dehydration is a good method of food preservationSafety tips for canning and preservingBotulism food poisoningPressure canning for vegetablesPressure canning for beans and legumesPressure canning for seafood, poultry and meatSoups, sauces, and stews.