But in a good way. Jenny Gomes is the author of The Pressure Canning Cookbook. She stopped by Tonia's Kitchen to talk about what pressure canning is, and why it really makes for some delicious recipes. Jenny told Tonia it's not pressure cooking. A pressure canner is a device that allows for an airtight seal and locking lid that can raise the temperature of the food you're preserving to 240-degrees Fahrenheit. That kills a lot of bacteria. Jenny told Tonia she especially likes to can meat. She starts by pre-cooking the beef and allowing it to brown, before sealing it. In fact many of her recipes follow the template of cooking all ingredients together before sealing in the flavor. It's a novel of cooking, and one you might like very much!
