Pressure Canning Recipes + Altitude Chart

Plenty of people own a pressure canner and have never used it, usually because the gauges, vents and warnings feel intimidating. Pressure Canning for Preppers is written to get you past that point. It explains how the equipment works in plain language, focuses heavily on safety, and then gives you 109 recipes to put your new confidence to work.

Understand the method before the pressure canning recipes

The first chapter explains what pressure canning is, how a pressure canner builds heat, the types of canners and the full sequence of steps, followed by essential practices, common mistakes and important considerations. It covers why low-acid foods with a pH above 4.6, such as vegetables, meat, poultry and seafood, need temperatures of about 240°F that boiling water cannot reach, why a canner should vent for 10 minutes before pressurizing, and why dial gauges should be tested every year.

Chapter two is devoted entirely to avoiding botulism: how the bacteria behave, which conditions let them grow and which habits keep your jars safe. Chapter three lists the basic gear you need, and chapter four explains how altitude affects boiling temperature and processing pressure.

109 recipes across six categories

Tomatoes and vegetables: asparagus spears, cubed potatoes, carrots, stewed tomatoes, pumpkin and winter squash cubes, collard greens.
Meat and poultry: canned chicken, chicken thighs, turkey pieces, pot roast, canned venison and chili with beef.
Fish and seafood: salmon, tuna, trout, mackerel, shrimp, fish stock and shellfish stock.
Beans and legumes: green beans, peas, five-bean medley, Boston baked beans, lentils and bean and ham soup.
Jams and jellies: sour cherry, apricot, plum and peach jams, lemon ginger marmalade and peach butter.
Soups, stews and broths: chicken and beef broth, beef stew, Irish stout beef stew, venison stew and French onion soup.

Bonus: printable altitude and conversion chart

A separate 12-page chart PDF sets out pressure adjustments by elevation for weighted-gauge and dial-gauge canners in pounds and kilopascals, altitudes for major US and Canadian cities, and liquid, dry, weight and oven temperature conversions. Print it and keep it by the stove, and cross-check every recipe with current USDA or National Center for Home Food Preservation guidance before processing.

What's inside

How a pressure canner works, canner types and step-by-step pressure canning
Essential practices, common mistakes and important considerations
A full chapter on how to avoid botulism
Basic gear checklist for pressure canning
Know your altitude: how elevation changes boiling point and required pressure
Vegetable recipes: asparagus, potatoes, carrots, stewed tomatoes, pumpkin and squash cubes
Meat and poultry recipes: canned chicken, turkey pieces, pot roast, venison and chili
Fish and seafood: salmon, tuna, trout, mackerel and shrimp, plus fish and shellfish stocks
Beans and legumes: green beans, peas, lentils, Boston baked beans and bean soups
Jams, jellies and marmalades, from apricot jam to lemon ginger marmalade
Broths, soups and stews including chicken broth, beef stew and venison stew
Bonus PDF: altitude pressure chart, US and Canadian city altitudes and conversion tables

Who it's for

New pressure canner owners who want to use it safely and confidently
Preppers building a long-lasting pantry of ready meals
Gardeners preserving low-acid vegetables and beans
Canners living at higher elevations who need clear altitude guidance

Frequently asked questions

What is in the bonus chart PDF?

It is a separate 12-page printable reference. It lists pressure increases by altitude, a table of weighted-gauge and dial-gauge pressures by elevation in pounds and kilopascals, altitudes for the largest US and Canadian cities, and conversion tables for liquid and dry volume, weight and oven temperatures.

Why can't I water-bath can vegetables and meat?

Boiling water tops out at about 212°F at sea level, which is not hot enough to destroy Clostridium botulinum spores in low-acid foods. A pressure canner raises the temperature to about 240°F. USDA guidance requires pressure canning for vegetables, meat, poultry, seafood and beans, and the book explains the science clearly.

Are the recipes USDA-tested?

The book follows core USDA principles, such as pressure canning low-acid foods, venting the canner and adjusting for altitude, but it is a recipe collection, not an official publication. Before processing, compare each recipe's jar size, pressure and time with current USDA or National Center for Home Food Preservation guidance, and use the tested process when they differ.