The Unofficial Cookbook for Your All American Pressure Canner

Want to can amazing meals with ease and spice up your pantry? You went with an All American(R) for a reason... you wanted the best. Now get the most out of it! This book delivers 120 recipes which are useful, real food...for real people.

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Author: Sandra May

Publisher:

ISBN: 1945056436

Category: Canning and preserving

Page: 226

View: 834

Finally...A Reliable Cookbook JUST for your All American(R) Pressure Canner! Want to can amazing meals with ease and spice up your pantry? You went with an All American(R) for a reason... you wanted the best. Now get the most out of it! This book delivers 120 recipes which are useful, real food...for real people.

All American Pressure Canner Cookbook Top 50 Pressure Canning Recipes Economical and Well Balanced Diet Throughout the Year

Top 50 Pressure Canning Recipes-Economical And Well Balanced Diet Throughout The Year You can freeze, dehydrate or can your produce to store it for later use.

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Author: Gabriele Sarti

Publisher: Independently Published

ISBN: 1720114412

Category: Cooking

Page: 98

View: 617

Top 50 Pressure Canning Recipes-Economical And Well Balanced Diet Throughout The Year You can freeze, dehydrate or can your produce to store it for later use. If you decide to can your produce, you

My ALL AMERICAN Pressure Canner Cookbook

Get the 380 page cookbook that readers are describing as the PERFECT companion to the ALL AMERICAN pressure canner! You'll be astonished at what you can prepare and the quality of these 100 recipes. 100% guarantee that you'll love it!

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Author: Sandra May

Publisher:

ISBN: 1945056045

Category:

Page:

View: 269

Get the 380 page cookbook that readers are describing as the PERFECT companion to the ALL AMERICAN pressure canner! You'll be astonished at what you can prepare and the quality of these 100 recipes. 100% guarantee that you'll love it!

The Homestead Canning Cookbook

In fact, one of my favorite gifts was an All-American pressure canner and several cases of jars. I was set, and it didn't take long before I began canning in earnest. In my first year of married life, I remember canning 25 quarts of ...

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Author: Georgia Varozza

Publisher: Harvest House Publishers

ISBN: 9780736978958

Category: Cooking

Page: 208

View: 114

Bless Your Family with Healthy, Organic Food Certified master food preserver and cooking enthusiast Georgia Varozza wants to show you how safe and easy canning your favorite foods can be. She will teach you the basics, including how to fit the process into your busy life, the equipment you’ll need, and step-by-step instructions for both water-bath and pressure canning. Enjoy wholesome recipes for canning fruit, vegetables, meat, soups, sauces, and so much more. Save money by preserving your own food and gain valuable peace of mind by knowing exactly what’s going into the meals you’re serving. Join the growing number of households who are embracing the pioneer lifestyle. It’s time for you and your family to feel good about food again. This cookbook can help.

DIY Canning Over 100 Small Batch Recipes for All Seasons

This can be the large enameled variety that comes with its own rack and is specifically designed for canning, ... There are two types of pressure canners: those that close with a gasket (Presto) and those that do not (All American).

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Author: Rockridge Press

Publisher: Callisto Media Inc.

ISBN: 9781623154400

Category: Cooking

Page: 258

View: 499

Step-by-Step Canning Recipes for Bold, Fresh Flavors All Year Long Preserve nature's bounty and enjoy seasonal ingredients throughout the year with over one hundred water-bath and pressure canning recipes. Offering a mix of classic, creative, and modern flavor profiles, DIY Canning makes it easy for novice and experienced canners alike to share in this time-honored cooking tradition. • Learn water-bath and pressure canning techniques easily and safely with detailed, step-by-step practice recipes. • Avoid repeating mistakes and modify recipes to make them your own with troubleshooting tips and evaluation worksheets. • Go healthy with low-sugar or low-sodium versions of canning favorites like Applesauce, Peaches in Light Syrup, and Classic Tomato Sauce. • Look for recipes labeled "Seasonal" to capture the flavors of fleeting ingredients like rosehips and elderberries.

Pressure Canning for Beginners and Beyond

Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat Angi Schneider. In a weighted gauge canner, ... According to the All-American® user's manual, “All American pressure cooker canners are weighted-gauge canners.

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Author: Angi Schneider

Publisher: Page Street Publishing

ISBN: 9781645673415

Category: Cooking

Page: 208

View: 416

94 Simple Recipes for Creating Your Home-Preserved Pantry Imagine lining your shelves with made-from-scratch jars of garlicky tomato sauce, flavor-packed baked beans, ready-to-eat stew or peak-summer veggies. Pressure canning is an easy, delicious way to feed your family, and with the wisdom of preserving expert Angi Schneider, anyone can master this affordable, time-saving practice. Start with Pressure Canning 101, where Angi shares all of her best tips and tricks from 25+ years of experience. You’ll learn the ins and outs of your canner, as well as how to avoid botulism to ensure that your canned goods are safe to eat. Angi then shares in-depth guides and tons of creative, safe recipes for the most popular foods for canning—tomatoes, veggies, legumes (including beans), meats and soups. Everything you need to know is presented in Angi’s ultra-practical, easy-to-follow style. Forget overpriced takeout and premade grocery store meals. Instead, enjoy dinner in an instant with Butternut Squash and White Bean Soup, Swedish Meatballs or Pot Roast in a Jar. Share shelf-stable chicken broth with an under-the-weather neighbor or gift a grab-and-go gumbo to a friend. As Angi says, canning and community go hand in hand! This trusty, all-in-one handbook, packed with information and recipes, is one you will return to again and again as you create your very own self-sufficient pantry.

Pressure Canning

PRESSURE CANNING RECIPES WHAT FOODS MUST BE PRESSURE CANNED FOODS THAT CAN'T BE PROCESSED WITH A PRESSURE CANNER IS PRESSURE CANNING REALLY NECESSARY TYPES OF PRESSURE CANNERS WEIGHTED GAUGE PRESSURE CANNER DIAL GAUGE PRESSURE CANNER ...

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Author: Dr Angelina Chris

Publisher:

ISBN: 9798457023666

Category:

Page: 70

View: 583

From soups and stews, to meals-in-a-jar, to kitchen staples like broths and beans, pressure canning is a time-honored craft that allows you to safely and affordably preserve the food your family loves to eat. Pressure Canning delivers everything you need to confidently achieve pressure canning perfection. With Pressure Canning you will discover the ease of pressure canning, understand the science behind safe food preservation, and enjoy delicious recipes for stocking your kitchen and feeding your family. In the pages of this all-in-one pressure canning roadmap you'll find: INTRODUCTION WHAT IS PRESSURE CANNING? PRESSURE CANNING RECIPES WHAT FOODS MUST BE PRESSURE CANNED FOODS THAT CAN'T BE PROCESSED WITH A PRESSURE CANNER IS PRESSURE CANNING REALLY NECESSARY TYPES OF PRESSURE CANNERS WEIGHTED GAUGE PRESSURE CANNER DIAL GAUGE PRESSURE CANNER CHOOSING A PRESSURE CANER PRESTO PRESSURE CANNERS ALL-AMERICAN BRAND PRESSURE CANNERS PRESSURE CANER VS PRESSURE COOKER HOW TO USE A PRISE CANNER PREPARING FOODS FOR PRESSURE CANNING HOW TO SEAL A PRESSURE CANER UNLOADING A PRISE CANNER SIPHONING / LIQUID LOSS With Pressure Canning, readers of all skill levels will learn to successfully preserve and serve wholesome, nourishing foods that everyone will enjoy.

Saving the Season

A Cook's Guide to Home Canning, Pickling, and Preserving: A Cookbook Kevin West. PRESSURE CANNING BASICS ... The best pressure canners, made by All American, have a precision metal-on-metal seal that doesn't require a rubbergasket.

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Author: Kevin West

Publisher: Knopf

ISBN: 9780307957689

Category: Cooking

Page: 544

View: 276

The ultimate canning guide for cooks—from the novice to the professional—and the only book you need to save (and savor) the season throughout the entire year "Gardening history, 18th-century American painters, poems, and practical information; it's a rich book. And unlike other books on preserving, West gives recipes that will goad you to make easy preserves.” —The Atlantic Strawberry jam. Pickled beets. Homegrown tomatoes. These are the tastes of Kevin West’s Southern childhood, and they are the tastes that inspired him to “save the season,” as he traveled from the citrus groves of Southern California to the cranberry bogs of Massachusetts and everywhere in between, chronicling America’s rich preserving traditions. Here, West presents his findings: 220 recipes for sweet and savory jams, pickles, cordials, cocktails, candies, and more—from Classic Apricot Jam to Green Tomato Chutney; from Pickled Asparagus with Tarragon and Green Garlic to Scotch Marmalade. Includes 300 full-color photographs.

Well Preserved

Recipes and Techniques for Putting Up Small Batches of Seasonal Foods : A Cookbook Eugenia Bone ... A pressure canner lid has three to four parts, depending on the model: a gauge, whether dial or weight, that controls pressure; ...

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Author: Eugenia Bone

Publisher: Clarkson Potter

ISBN: 9780307885807

Category: Cooking

Page: 224

View: 173

A collection of 30 small batch preserving recipes and 90 recipes in which to use the preserved goods for anyone who's ever headed to their local farmers' market reciting the mantra "I will not overbuy" but has lumbered home with bags overflowing with delicious summer strawberries, zucchini blossoms, and tomatoes, or autumn apples, pears, and cauliflower. Preserving recipes like Marinated Baby Artichokes are followed by recipes for dishes like Marinated Artichoke and Ricotta Pie and Sausages with Marinated Baby Artichokes; a Three-Citrus Marmelade recipe is followed by recipes for Chicken Wings Baked with Three-Citrus Marmelade, Shrmp with Three-Citrus Marmelade and Lime, and Crepes with Three-Citrus Marmelade, and so on. In this book, Eugenia Bone, a New Yorker whose Italian father was forever canning everything from olives to tuna, describes the art of preserving in an accessible way. Though she covers traditional water bath and pressure canning in detail, she also shares simpler methods that allow you to preserve foods using low-tech options like oil-preserving, curing, and freezing. Bone clearly explains each technique so that you can rest assured your food is stable and safe. With Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, you will never again have a night when you open your cupboard or refrigerator and lament that there's "nothing to eat!" Instead, you'll be whipping up the seasons' best meals all year long.

The Practical Preppers Complete Guide to Disaster Preparedness

Load filled jars, fitted with lids, into the canner rack and use the handles to lower the rack into the water; ... and a self- made catastrophe if cleanliness is ignored. all american PreSSure canner n molDY Jar—Perhaps the seal has 66 ...

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Author: Scott Hunt

Publisher: St. Martin's Griffin

ISBN: 9781466859241

Category: Reference

Page: 288

View: 274

A complete guide to disaster preparedness from Scott Hunt, CEO of Practical Preppers and a nationally recognized preparedness expert The world we live in is an unstable one. From natural disasters such as earthquakes, hurricanes, and floods of biblical proportions to concerns about the economic downturn and government shutdown, the hits just keep on coming. At the same time, the power grid is incredibly fragile. Our dependency on widely distributed long distance systems for power, medicine, and food makes our society susceptible to attack, whether by foreign or domestic enemies, or the weather. No matter the concern, the solutions are the same. Scott Hunt, the owner of Practical Preppers, and an experienced engineer, homesteader, and pastor, offers readers a complete and detailed guide to sustainable living. With The Practical Preppers Complete Guide to Disaster Preparedness, anyone can learn how to: - Secure a water source-even in an urban area - Grow and preserve food - Set up an alternative energy supply - Maintain a comfortable shelter -including alternative cooking and sanitation methods during a long power outage - Bug out-what to include in your bug out bag and how to leave - Prepare for medical issues - Deal with security concerns Preparing for disruption of services in an emergency is a noble venture which gives peace of mind. This book will empower readers of all skill levels and resources to survive and achieve an independent, sustainable lifestyle.

The Ultimate Guide to Preserving Vegetables

Canning, Pickling, Fermenting, Dehydrating and Freezing Your Favorite Fresh Produce Angi Schneider ... I have a 21-quart (21-L) All American®921 pressure canner that doesn't require a gasket and has both the dial and weighted gauge, ...

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Author: Angi Schneider

Publisher: Page Street Publishing

ISBN: 9781645670100

Category: Cooking

Page: 320

View: 518

Practical Methods & Recipes for Creating a Treasure Trove of Preserved Foods When veggies are at their peak of the season, this preserving compendium covering nearly every vegetable is your one-stop source. Brimming with 100 recipes, beautiful full-page color images, step-by-step preservation methods and handy reference charts, this foolproof guide will help you master canning & pickling, fermenting, dehydrating and freezing the most common garden produce. Angi Schneider is a master of preserving. She shares methods that emphasize simplicity yet keep the flavors exciting, and shares tips for working your preserved foods into your family’s regular meal plan so nothing goes to waste. A sampling of Angi’s everyday family-approved recipes featured in this book are: • Canned Dilly Asparagus • Fermented Corn Salsa • Dried Asian Broccoli Crisps • Frozen Carrot Top Pesto • Dried Scalloped Potatoes • Canned Marinara • Dried Pumpkin Pie Roll Ups • And so much more! Angi guides you through the basics of each preservation method, then shares an A to Z guide to preserving common garden vegetables, from asparagus to zucchini and everything in between. Each veggie’s chapter includes Angi’s growing tips, a reference chart and at least one recipe for each preservation method starring that vegetable. Whether you want to become a more self-sufficient household, reduce food waste for a greener planet or make the most of the fresh produce you have on hand, see how easy and fun it is to fill your pantry with preserved foods your family will be excited to eat.

The Natural Canning Resource Book

... 179 Alfeld, Beverly 44, 54, 96, 131, 170, 181, 190 All American® pressure canners 47, 193 allspice 119, 147, 169, 183, 185 almond extract 147 alum 27, 171 anaerobic conditions 24, 34, 180 Andress, Elizabeth 53, 129, 140, 173, 174, ...

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Author: Lisa Rayner

Publisher: Lifeweaver

ISBN: 9780980060829

Category: Cooking

Page: 202

View: 297

The Natural Canning Resource Book - A guide to home canning with locally-grown, sustainably-produced and fair trade foods By Lisa Rayner Copyright (c) 2010 202 pages. 8 1/2 inches by 11 inches. Color cover. Approx. 500 black and white illustrations. ISBN: 978-0-9800608-2-9 The local foods movement has made home canning popular once again! Farmer’s markets, Community Supported Agriculture projects, urban foraging collectives, permaculture guilds and community gardens are popping up like mushrooms. People who never learned how to preserve food growing up are teaching themselves and learning from old-timers how to can in boiling water baths and pressure canners. The Natural Canning Resource Book fills a major gap in the canning literature. Most published canning recipes require the use of non-organic, refined ingredients like distilled white vinegar, white sugar, corn syrup or commercial pectin containing chemical preservatives. This book explains the science behind USDA canning guidelines and explores how to can foods using healthy, natural ingredients you’ll find at your local farmer’s market, CSA and natural foods grocery, buying club or cooperative. Learn how to: --can fruit & pickles without sugar or sweetened with raw honey, agave syrup, maple syrup, brown rice syrup, barley malt, evaporated cane juice or other unrefined cane sugars. -- pickle vegetables with organic, unpasteurized apple cider vinegar or homemade vinegar. -- can wild and tropical fruits like Oregon grape, Juneberries, elderberries, paw paw & guava. -- gel jams and jellies with homemade pectin extracted from locally grown fruit. -- create your own jam, jelly, fruit butter, pickle, relish, chutney & salsa recipes. -- can foods using a solar cooker. -- create a community canning project or start a community kitchen. -- save money & energy with home canning. -- use European-style canning jars with glass lids & rubber gaskets. -- sell your canned goods at your local farmer’s market or CSA.CSA.

Organic Gardening

Recipe Book with every Squeezo order ... Never again , with so many exciting recipes for appetizers , casseroles , breads , salads , soups , stews , pickles – even desserts ! ... ALL - AMERICAN PRESSURE CANNER # 310 Zucchini Corer .

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Author:

Publisher:

ISBN: UCAL:B4481438

Category: Organic gardening

Page:

View: 927

101 Recipes for Preparing Food in Bulk

Wisconsin Aluminum Foundry Company (Makers of All-American canners) (920) 682-8627 Putting Food by Ruth Hertzberg Pressure Cooker Outlet (Presto, Mirro, All American & Maitres Pressure Cookers & Parts; canning books and supplies) ...

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Author: Richard Helweg

Publisher: Atlantic Publishing Company

ISBN: 9781601383600

Category: Cooking

Page: 288

View: 461

The price of food is rising in a drastic wag, and one of the best ways to combat the increasing price of groceries is to start buying in bulk and cooking food in large batches you can store in the freezer for later meals. Besides saving money, cooking in hulk also saves time; you won't need to figure out what to cook every night with delicious, pre-made meals waiting in your freezer. To make bulk cooking truly cost effective and time saving, you need to know the right recipes and tips. This book will guide you through every aspect of cooking 1 in bulk to make it as manageable as cooking regular-sized meals. The book details all the essential appliances and utensils you need in your kitchen, as well as how to take inventory of the supplies and foods you already have. In addition to these basic details, you will learn everything you need to know on cooking clay - from deciding whether you should cook solo or with a partner to how to prepare, cook, cool, and properly store your meals. Once you're ready to eat your frozen meal, this book tells you how to thaw and reheat each recipe and how to detect foods gone bad. More than 100 recipes are provided to help you cook delicious meals you can make any time during the day, including breakfast, lunch, dinner, soups, salads, appetizers, sides, and sauces. Every recipe includes an ingredient list and specific instructions that take you through the entire bulk cooking process. Tips are even included with several recipes to make healthier or vegetarian versions of the dishes.

Organic Gardening and Farming

8.35 ZUCCHINI CORER & COOKBOOK Cast - Iron APPLE PARER Peels , cores and slices an apple in 5 seconds ! ... 4.95 ALL - AMERICAN PRESSURE CANNER For canning low - acid foods , you need the bestmade , safest pressure canner .

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Author: Jerome Irving Rodale

Publisher:

ISBN: PSU:000068069940

Category: Manures

Page:

View: 799

Recipes from America s Small Farms

This is crisp-tender or as some people say, tender-crisp, and vegetables cooked to this stage retain their shape, color texture, and, most of all-flavor cannons. The first modern development in food preservation, canning was introduced ...

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Author: Joanne Hayes

Publisher: Villard

ISBN: 9780307543844

Category: Cooking

Page: 304

View: 331

Recipes from America’s Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and Kevin von Klause (White Dog Café). Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko’s Fusion Choy with Tahini-Soy Dip give common produce exotic appeal. The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.

Hardware Age

... inset pan equipment for complete meal cooking along with a wire rack and basket for canning and an 80 - page cook book . ... Feature of all American pressure cookers is the metal - to - metal seal , eliminating the rubber gasket .

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Author:

Publisher:

ISBN: UOM:35128001666211

Category: Hardware

Page:

View: 826

So Fast So Easy Pressure Cooker Cookbook

More Than 725 Fresh, Delicious Recipes for Electric and Stovetop Pressure Cookers Beth Hensperger, Julie Kaufmann. pound pressure. Gauges may be checked at most county Cooperative Extension offices. A 10-quart pressure canner (think 4 ...

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Author: Beth Hensperger

Publisher: Stackpole Books

ISBN: 9780811763202

Category: Cooking

Page: 600

View: 960

What's not to love about the pressure cooker? Using pressure created by super-heated steam, the pressure cooker can cut cook times by 70 percent, meaning dinner is on the table faster, and with significantly less energy use. Your dinner will be more nutrient-rich because vitamins and other good things won't be lost in evaporating steam. And it will taste delicious and succulent because none of the food's moisture has been allowed to escape. Finally, today's modern pressure cooker has been re-engineered for safety and ease of use, including the development of the electric pressure cooker.