Pressure canning Recipe E-Book
Safe, practical pressure canning recipes for everyday meals
Ready to start pressure canning, but not sure what to make first?
This e-book helps you fill your pantry with real food you actually want to eat: vegetables, soups, broths, meals and more.
With clear step-by-step recipes and practical processing guidance, you can start preserving with more confidence and less guesswork.
100% Safe
Recipes with clear instructions, jar sizes and processing information.
Practical
Everyday food for your pantry, your family and busy weeks.
Multiple languages
Available in English, Dutch, German, French and Spanish.
Instant download
Start reading right after purchase.
Available in multiple languages
Choose the version that works best for you
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A good fit for:
Beginners who want to start pressure canning safely
Home preservers and homesteaders
Families who want ready-made meals on the shelf
People who want to reduce food waste
Anyone who wants to make better use of seasonal harvests
People who like having real food ready for busy days
NOT meant for:
Water-bath-only preserving
Pet food
Jam, jelly or chutney recipes
Pressure cooker recipies
Pet food recipes
People looking for unsafe shortcuts
Why use reliable recipes?
Pressure canning is not something you want to guess. The right recipe tells you more than just the ingredients. It also gives you the correct jar size, preparation method, pressure and processing time. That is what makes the difference between “I hope this is fine” and “I know I followed the right method.” Correct processing times No guessing. Each recipe gives you the time and pressure you need. Clear step-by-step instructions From preparing the food to filling the jars and processing them safely. Confidence for beginners A practical way to learn pressure canning while making food you can really use. Learn more about pressure canning
What's included?
Inside the e-book you’ll find:
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14 vegetable recipes
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11 broths and soups
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11 ready-made meals
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guidance for meat and fish
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clear processing times
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practical tips for filling, processing and storing jars
The recipes are designed to be useful in real life: food for your pantry, simple meals for busy days and practical ways to preserve what you already cook.
Our recipes are based on scientific research and are carefully developed and tested according to guidelines from organisations such as the USDA and EFSA.
Frequently asked questions about pressure canning recipies
Why can’t I use water-bath canning for vegetables and meat?
Vegetables, meat, fish, poultry, beans and most soups are low-acid foods. They require higher processing temperatures than a boiling-water bath can provide.
What foods can I pressure can?
Common pressure-canned foods include vegetables, beans, meat, poultry, fish, stocks, soups, sauces and some complete meals, as long as reliable processing guidance is followed.
What pressure do I need?
The required pressure depends on the recipe, your altitude and the type of pressure canner. Many processes use 10 PSI at lower altitudes and 15 PSI at higher altitudes, but always follow the specific guidance for your situation.
Can your Canmate 22QT be used on gas, electric, ceramic and induction hobs?
This depends on the pressure canner model. The CanMate 22QT and 11QT are designed for use on common European heat sources, like gas, electric, induction and ceramic stoves, but always check the product page and manual for the exact model. The CanMate PRO 50QT is only suitable for gas and electric stoves.