Every pressure canning beginner has the same fear: botulism. And every pressure canning book handles it one of two ways — either buried warnings that make you more anxious, or false reassurance that makes you careless. This book does neither. Ruth Hadley — a home canner with over 20 years of experience — explains the chemistry plainly:
Clostridium botulinum spores cannot survive 240°F. At 10 PSI, your pressure canner reaches 240°F.
Water-bath canning tops out at 212°F. That 28-degree difference is the entire reason pressure canning exists, and once you understand why, every rule in this book makes sense. Every recipe traces back to USDA-tested, NCHFP-verified guidelines.
Processing times, pressures, and jar sizes are never Hadley’s invention — they come from laboratory-tested protocols.
This is the difference between a recipe you found on Pinterest and a recipe you can trust with your family’s food. Covered in full: vegetables (green beans, corn, carrots, beets, peas, and more), beans and legumes, meats (chicken, beef, pork, venison, fish), stocks and broths, soups and stews.
Altitude adjustment guidance included for canners above 1,000 feet.
You’ve wanted to start pressure canning for years.
This is the book that actually makes it feel safe. Get your canner. Pick up this guide. Start this weekend.
