If you throw away a lot of vegetables, or if you have a lot of vegetables you grow yourself that you can’t use up, pressure canning may be for you.
Canning is a popular method of food preservation for homesteaders, gardeners, and survivalists that uses steam or vacuum to extend the shelf life of fruits, vegetables, meat, and fish. It uses special jars that can withstand heat and special lids to ensure a tight seal.
Although the USDA does not set an exact shelf life, properly canned and sealed food will last for years without spoiling. After the first year, however, the quality of the food may deteriorate, even if it is safe to eat. For some, like homesteaders, who may consume food by this date, while for others, like preppers, who are only concerned with surviving in an emergency situation, taste may not be as important.
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Best Pressure Cooker For Canning
Pressure cookers and pressure canners
Pressure canner (left) and the most popular pressure cooker, the Instant Pot (right).
Pressure cookers are generally available in sizes ranging from one pot to six liters. These vessels are ideal for quickly heating and cooking food. However, they cannot properly maintain the pressure necessary for safe canning. They also lose heat quickly, creating the risk of botulism in the product.
In addition, pressure cookers come in a wide range of sizes, from small ones for home use to huge ones that can handle as much as 22 liters. As the water in the pressure cooker boils, the steam is trapped in the sealed container. Water brought to a boil in a pressure cooker under 15 pounds of pressure can reach a whopping 250 degrees, hot enough to kill bacteria on jars and food.
It is unwise to use a pressure canner for canning that is not designed for canning. But there are many pressure canners that can be used as pressure cookers for canning, and they are very useful to have.
Water-bath canning and pressure canning
There are two main methods of canning: water bath canning and pressure canning. The processes are similar, but there are significant differences in the types of foods that can be preserved.
Water bath canning involves filling the pot almost completely with water and soaking the jars so the lid of the pot is not completely sealed. When the water reaches a boiling point of 212°, it sterilizes the jars and the food inside. This method is sufficient for highly acidic foods such as berries and tomatoes, as the acidity itself acts to prevent the formation of harmful toxins.
Pressure cookers, on the other hand, use steam, which can reach temperatures of about 240°. A pressure cooker is only one-fourth to one-third full of water. The lid is tightly closed and steam is generated in the container as the temperature rises. Pressure canning is effective for foods with low acidities, such as meat and fish, to prevent spoilage because of the extra heat provided by the steam.
Note that pressure canners can also be used for highly acidic foods, but they are generally more expensive than water-bath pressure canners. Pressure canners often cost $200 or more, sometimes more, while water-bath pressure canners can be purchased for less than $50.
Best Pressure Cooker For Canning | Comparison Table 2023
Top Quality | 5-Star Pick | Great Prices
|Presto 01755 16-Quart Aluminum canner Pressure Cooker, One Size, Silver||Presto||Check Price|
|All American 25qt Pressure Cooker/Canner - Exclusive Metal-to-Metal Sealing System - Easy to Open & Close - Suitable for Gas, Electric, or Flat Top Stoves - Made in the USA||All American||Check Price|
|Presto 01781 23-Quart Pressure Canner and Cooker||Presto||Check Price|
|T-fal P2614634 Secure Aluminum Initiatives 12-PSI Pressure Cooker Cookware, 6-Quart, Siver||T-fal||Check Price|
|Mirro - 7114000221 Mirro 92122A Polished Aluminum 5 / 10 / 15-PSI Pressure Cooker / Canner Cookware, 22-Quart, Silver||Mirro||Check Price|
|Granite Ware Pressure Canner/Cooker/Steamer, 20-Quart||Granite Ware||Check Price|
|BreeRainz Pressure Canner And Cooker 23 Quart Aluminum, Nonstick, With Pressure Gauge Control, For Steaming Canning And Stewing, Silver||BreeRainz||Check Price|
|Zavor EZLock 10 Quart Stove-top Pressure Cooker & Canner - Multi Pressure Settings, Universal Locking Mechanism, Recipe Book & Steamer Basket - 3 1Qt Jar Canning Capacity, Stainless Steel (ZCWEZ05)||ZAVOR||Check Price|
|Barton 8Qt Pressure Canner w/Gauge & Release Valve Aluminum Canning Cooker Pot Stove Top Instant Fast Cooking||Barton||Check Price|
Best Pressure Cooker For Canning | Products Overview 2023
The Presto 16-Quart Aluminum Canner and Pressure Cooker is a heavy-duty kitchen appliance designed for easy and confident home pressure canning. It is the only safe method recommended by the USDA for canning low-acid foods such as vegetables, meats, poultry, and seafood. The pressure canner doubles as a boiling water canner for preserving fruits, jams, jellies, pickles and salsa in half-pint and pint jars.
It works on gas, electric, and smooth-top ranges and has a deluxe pressure dial gauge that registers precise processing pressures, especially important in high-altitude areas. The appliance includes a cooking/canning rack and an easy-to-follow 80-page instruction/recipe book for canning and pressure cooking. Regular mason jar capacity is 12 half-pints, 10 pints or 7 quarts (half-pints and pints only for boiling water processing) and it comes with a 12-year limited warranty.
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The All American 1930 - 25qt Pressure Cooker/Canner (The 925) is a versatile kitchen appliance designed for home canning. It has a large capacity of 23.66 liters and is made of durable aluminum. The exclusive metal-to-metal sealing system ensures a secure and steam-tight seal, without the need for costly gaskets. It is compatible with gas, electric, and flat-top stoves, and features an easy-to-read steam gauge for precise pressure control. The pressure cooker/canner is also built to last with a sturdy phenolic top handle and double-thickness edges for added protection on points of heaviest wear.
The All American 1930 Pressure Cooker/Canner is easy to use and maintain, with a touch control method and easy-to-clean satin finish. It is also dishwasher safe and has an automatic operation mode. The product dimensions are 16 x 15 x 19 inches and it weighs 24 pounds. The company behind the product, Wisconsin Aluminum Foundry, is a family-owned business that prioritizes quality manufacturing.
The Presto 01781 23-Quart Pressure Canner and Cooker is a heavy-duty, versatile kitchen appliance that can be used for canning low-acid foods, such as vegetables, meats, poultry, and seafood. This canner is constructed of warp-resistant heavy-gauge aluminum for fast, even heating, and works on both regular and smooth-top ranges. The deluxe pressure dial gauge allows for precise measurement of processing pressures, which is especially important at higher altitudes. The air vent/cover lock ensures that pressure can only build up when the cover is closed properly and prevents the cover from opening until pressure is safely reduced.
Additionally, this canner also doubles as a boiling-water canner for preserving fruits, jams, jellies, pickles, and salsa, and can also be used as a large-capacity pressure cooker. The 23-quart liquid capacity is perfect for big canning jobs, and the included canning/cooking rack and complete 76-page instruction and recipe book make it easy to use. The 12-year limited warranty gives peace of mind.
The T-fal P2614634 Secure Aluminum Initiatives 12-PSI Pressure Cooker Cookware is a 6-quart pressure cooker made of aluminum material. It features an outer lid and inner lid closure and has a silver brushed finish. It has manual controls, with a touch operation mode, and is powered by 1000 watts. The product dimensions are 17.7"D x 9.6"W x 11.6"H, and it weighs 4.85 pounds. It is dishwasher safe and comes with a limited lifetime warranty from the manufacturer, Groupe SEB.
This pressure cooker has several features that make it easy and safe to use. It has ergonomic handles that make opening the lid easy, an auto-locking system for instant and secure closing, and even heat distribution for reliable cooking results. The 12-PSI pressure indicator is also easy to read.
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The Mirro 92122A Polished Aluminum Pressure Cooker/Canner is a 22-quart cookware that is constructed from rustproof heavy gauge aluminum. The pressure canner is gas stovetop compatible and can hold 16 pint-size jars or 26 half-pint-size jars when double stacked or 7 quart-size jars. It maintains steady pressure with 3 cooking pressure options 5, 10, and 15 PSI, and features a reusable overpressure plug, sure locking lid system, and side gasket pressure release. A cooking rack and user guide with recipes are included.
The product dimensions are 14"D x 17"W x 17"H and it weighs 15 pounds. The controller type is hand control and the operation mode is manual. The pressure cooker is dishwasher safe.
The Granite Ware 20-quart Pressure Canner and Pressure Cooker/Steamer is a professional-quality tool made of hard anodized aluminum, with stay-cool handles and a locking stainless steel lid. It is UL-listed and has an accompanying rack that fits down into the pot to keep jars up off the bottom, and comes with folding handles for easy raising and lowering. The rack holds up to 7 one-quart jars, 8 one-pint jars or 24 half-pint jars. The steamer insert fits into the stepped portion of the vessel about 1/3 the way up from the bottom to hold foods out of the cooking liquid and can handle all your large capacity steaming needs.
The pressure canner achieves the high temperature required for safely processing foods with the USDA endorsing it as the only safe method for canning meats, poultry, and low-acid vegetables. It can also be used as a large pressure cooker for any meal that needs to come together quickly. This Granite Ware pressure cooker preserves flavor and nutrients, tenderizes tough cuts of meat, and cooks many foods in one-third to one-tenth of the time compared to traditional methods.
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The BreeRainz 23 Quart Pressure Cooker is a large capacity pressure canner that can be used for both routine cooking and pressure canning. It is made of an aluminum-manganese-titanium alloy material that is rust resistant and not easy to wear. The pressure cooker also comes with a safety lock lid and anti-scald insulated handle, ensuring comfortable use while keeping the pressure cooker tightly sealed.
The pressure gauge registers the complete range of processing pressures, which is especially important at higher altitudes. The pressure cooker can achieve 9.14-11.2 psi high pressure and instantly improve the water boiling point to 239 ℉, which can prepare food 70% faster than traditional oven or stovetop. This pressure cooker is also equipped with multiple security protections such as pressure sensor, working valve, safety valve, and safety window.
The Zavor EZLock 10 Quart Stove-top Pressure Cooker & Canner is a versatile and reliable kitchen appliance that is constructed of high-quality stainless steel. It is compatible with all domestic stoves, including gas, electric, ceramic, and induction, and has a capacity of 10 quarts. The pressure cooker has a universal locking mechanism that clamps onto the pot from any position, ensuring easy and safe locking. The pressure settings range from high pressure at 15psi to low pressure at 8psi, providing the flexibility to cook even the most delicate dishes. The pressure cooker is 3x faster than any other cooking tool, saving you time and energy in the kitchen and producing a more flavorful and nutritious meal.
The package includes a top-of-the-line 10Qt Stove-top Pressure Cooker & Canner that fits up to Three (3) 1Qt Mason Jars or up to Four (4) Pint Mason Jars, Quick Guide, User's Manual, Recipe Book, and Stainless Steel Steamer Basket. The unit is not compatible with pressure gauges and it has a 10-year warranty.
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The Barton 8Qt Pressure Canner is a stovetop instant cooking pot with a capacity of 8 quarts. It is made of aluminum material and has a silver finish. The pressure cooker has a touch control method and a hand control type. It has an outer lid and an inner lid for closure. The dimensions of the product are 11"D x 17.5"W x 8.75"H and it weighs 5.5 pounds.
The pressure cooker preserves flavors and nutrients, making lean cuts of beef and pork or any kind of meat cook up tender and delicious. The surface of the cooker is polished and looks extremely smooth and nice. The pressure cooker also has customized silicone seals for safety protection and ensures a high-performance pressure cooker. It is durable and you don't have to replace it repeatedly.
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How To Pick The Best Pressure Cooker For Canning | Ultimate Guide 2023
This is one of the easiest points to consider when choosing a pressure cooker. The main aim is to make it sturdy, easy to hold, and heat resistant. After all, if you put a dozen 1-liter jars in the pot, it will be heavy.
While we have listed some safety features above, it is important to read the instructions and be absolutely sure that your pot meets certain safety features. It is important that the lid locking mechanism is secure so that the lid does not suddenly open when pressure begins to build up. Likewise, there should be a vent or valve to release excess pressure. When choosing a pressure cooker, it is important to make sure that it has been tested for safety and registered with an accredited testing agency as meeting standards.
Not all pressure canner gauges are the same. In fact, there are two main variations of gauges used to determine canner pressure.
The simplest and safest to use is the deadweight pressure gauge (sometimes called a deadweight gauge). Pressure cookers come with a variety of weights, so you need to choose the right one for the pressure you want to set. The weights are placed in the vents on the top of the lid. When the pressure reaches a predetermined value, the weight rotates and swings back and forth. This releases excess pressure around the weight.
Another method is to use a dial gauge. With the latter, the heat power must be adjusted while checking the dial display to see if the pressure cooker is within the optimum range. Older types are not always equipped with a pressure relief valve in case of excessive pressure, which can be dangerous, but most modern models are equipped with some form of pressure relief valve when the dial is at maximum.
Manufacturers of dial cans should regularly check the accuracy of their gauges. Take it to your local extension office when new and once a year to make sure it reads PSI (pounds per square inch in pressure) correctly.
Most lids on today's pressure canning jars have a twist-lock mechanism. There is usually a rubber seal between the lid and the canning body that, when turned and closed, completely seals the lid. This type of lid is usually the part that wears most easily during use, so check to see if replacement gaskets are available.
Older cans have a number of clamps that secure the lid to the can body. Since there are no seals, there is no need to look for new ones, but they do require a little lubrication each time they are used.
Of course, your budget will determine which canner to consider. Keep in mind that pressure canners can be used for several generations and can also be used as aquarium canners, so the initial cost can last for decades. Prices range from about $80 to $500. Presto cookers are generally much less expensive than other brands.
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All pressure cookers can be divided into two types depending on how the pressure is regulated
- Dial gauge
- Weight gauge
This is how the internal pressure is controlled. The best type is the weight gauge pressure regulator. Weights are used on the lid vents.
The weighted pressure regulator automatically lifts the valve when the pressure increases. It makes a jiggle sound in the process. The disadvantage of these machines, however, is their high price. They are also not good at adjusting pressure at high altitudes.
With dial gauges, adjusting pressure is more difficult. If you want to make the pressure higher or lower, you have to turn the heat up or down. Also, accuracy can be compromised. Dial gauges are supposed to be inspected once a year before canning.
In the past, dial cans were not equipped with an automatic pressure relief device, which could be dangerous. However, most modern pressure canners have this safety feature.
Not all pressure cookers are compatible with all types of stoves. Many aluminum cookers cannot be used with induction cooktops. Also, in the case of glass cookers, the cooker may scratch the glass.
USDA safety regulations require that the retort must contain at least four four-necked jars with lids in order to be processed safely2. Larger kettles, which can hold seven jars and sometimes three times that many smaller jars, help process the crop more quickly. Even larger cans are available, but they are heavy and difficult to move when full.
Pressure cookers spend more time stored than used, so be prepared for large containers with bulky lids.
The larger the pot, the heavier it will be, especially when filled with water and bottled food.
When choosing the size of your pressure cooker, the weight you want to lift is just as important as the number of jars you want to process at one time.
Pressure canning uses heat and pressure to kill microorganisms. For this process to be safe and effective, pressure canning equipment must display the UL Approval Mark and meet NCHFP guidelines.
Most modern pressure canners have features such as a removable vented steel plate, locking lid, automatic vent and lid lock, steam vent, pressure gauge or regulator, and safety cap.
Most pressure cookers are made of aluminum to save weight and cost; if you are using an induction stove, you will need a cooker with a stainless steel base.
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Best Pressure Cooker For Canning | Infographics
Best Pressure Cooker For Canning | Video Explanation
Frequently Asked Questions
How is pressure canning used?
Pressure canning is a process and each step ensures that your bottled food is safe to eat. Be sure to read and follow the instructions that came with your pressure canner and the NCHFP's pressure canning instructions.
It says to bring several inches of water to a boil, put the jars with lids on, and lock the canner lids. Steam the canner and start the timer when steady pressure is reached. When the timer sounds, allow the pot to cool and naturally depressurize before removing the lids and jars.
These are the basics, but safety depends on the detailed information provided by the pressure cooker manufacturer and the NCHFP.
When should I use my pressure cooker?
To ensure food safety, use a pressure cooker when you want to preserve low-acid foods at their natural pH level.5 This includes meat, poultry, seafood, and vegetables (including soups and broths).
According to the FDA, low-acid foods have a pH of 4.6 or higher. Pressure canning can be used for highly acidic foods, such as most fruits, but may take longer and taste less good than if hot water canning is chosen.
What is the difference between pickling and pressure canning?
An alternative to pressure canning low-acid foods is pickling them in salt. Adding an acid, such as vinegar, to a low-acid food like green beans can raise the pH to the point where the jars can be safely processed in boiling water6.
Without the extra acid, a combination of very high temperature and pressure, achieved in a pressure cooker, is needed to kill microorganisms7.
If you are looking for canned green beans that replicate the fresh flavor, pressure canning is the way to go. If you want to preserve the freshness and crunch of green beans while adding a tangy flavor, pickling is the way to go.
Is there anything else I need?
You will need jars specifically designed for home canning and flat lids with rings to hold them in place until sealed. To make canning as enjoyable and mess-free as possible, you will also need a ladle, a wide-mouth ladle for filling jars, and a jar lifter for moving full, hot jars.
Another jar rack is useful for stacking jars in the pressure cooker. Don't forget markers and labels to record the contents of the jars and the date of canning.
Are all pressure cookers good for canning?
Not all pressure cookers are suitable for canning. Pressure canning requires a specialized pressure canner that is designed to heat jars of food to a specific temperature and pressure for a specific period of time in order to kill harmful bacteria and create a vacuum seal that will preserve the food.
Some pressure cookers are marketed as being suitable for canning, but they may not meet the necessary criteria for safe and effective pressure canning. It is important to use a pressure canner that is specifically designed and approved for canning and to follow the manufacturer's instructions carefully.
Using a pressure cooker that is not approved for canning could result in improperly processed food, which could lead to foodborne illness. Therefore, it is important to always use the right equipment for the task at hand, especially when it comes to food preservation.
What is the difference between a pressure cooker and a canning pressure cooker?
The main difference between a pressure cooker and a canning pressure cooker is its intended use and capacity.
A pressure cooker is primarily used for cooking food quickly by trapping steam and increasing the pressure inside the pot, which raises the temperature and speeds up the cooking process. It is generally smaller in size and designed for everyday use in the kitchen.
On the other hand, a canning pressure cooker, also known as a pressure canner, is specifically designed for canning food. It has a larger capacity and is capable of reaching higher temperatures and pressures to ensure that the jars of food are properly sterilized and safe to eat. Canning pressure cookers are also equipped with a pressure gauge and safety features to prevent accidents and ensure the correct pressure and temperature are maintained throughout the canning process.
It is important to note that not all pressure cookers are suitable for canning, as some do not have the necessary capacity or features required for safe and effective canning. Therefore, it is important to use a pressure canner that is specifically designed and approved for canning and to follow the manufacturer's instructions carefully.
What is the safest canning method?
The safest canning method for most types of food is pressure canning. Pressure canning uses high heat and pressure to destroy harmful microorganisms, including bacteria, viruses, and spores, that can cause foodborne illness. It is the only safe method for canning low-acid foods, such as meats, poultry, seafood, and most vegetables, as these foods require higher temperatures and pressures to kill bacteria and prevent the growth of botulism.
In contrast, water bath canning is a safe method for high-acid foods, such as fruits, jams, jellies, and pickles, which have a pH of 4.6 or lower. Water bath canning uses boiling water to create a high temperature and acidic environment that destroys harmful microorganisms and helps to preserve the food.
It is important to note that following a tested and approved recipe for canning is also crucial for ensuring the safety of the canned food. The recipe should specify the appropriate canning method, processing time, and pressure, if applicable. Additionally, it is important to use proper sanitation practices when preparing the food and jars and to carefully inspect the jars for signs of spoilage before consuming the canned food.
What is the disadvantage of pressure canning?
One disadvantage of pressure canning is that it requires specialized equipment, such as a pressure canner, which can be expensive and may not be practical for everyone. Pressure canners are larger and heavier than regular pots or water bath canners, and they require more time and energy to operate.
Another potential disadvantage of pressure canning is that it can alter the texture and flavor of some foods. The high heat and pressure can cause some fruits and vegetables to become mushy, and the extended cooking time can cause the loss of some of the natural flavors and nutrients in the food.
Additionally, pressure canning can be more complex and potentially more dangerous than other canning methods if proper procedures are not followed. If the pressure canner is not used correctly, there is a risk of the jar not sealing properly, which can lead to spoilage and potentially harmful bacteria growing in the jar.
It is important to follow proper canning procedures, including using tested and approved recipes, using the appropriate processing time and pressure, and inspecting jars carefully for signs of spoilage before consuming the canned food, to ensure that the canned food is safe and of good quality.
Why can't you use a pressure cooker for canning?
While pressure cookers and pressure canners may look similar, they are not interchangeable. Pressure canners are specifically designed and tested to meet certain safety standards for canning food, while pressure cookers are designed for cooking food quickly and efficiently.
One of the main reasons why a pressure cooker should not be used for canning is that it may not be able to reach or maintain the necessary high temperatures and pressures required for safe and effective canning. Pressure canners are designed to reach higher pressures and temperatures than pressure cookers, which is necessary to destroy harmful bacteria, viruses, and spores that can cause foodborne illness.
Additionally, pressure canners are typically larger than pressure cookers, allowing them to accommodate multiple jars of food at once. Using a pressure cooker for canning may result in overcrowding, which can prevent proper heat and pressure penetration, potentially leading to improperly processed food that can cause foodborne illness.
Finally, it is important to note that using a pressure cooker for canning can be dangerous, as it may not have the safety features and design required for safe canning. Pressure canners are equipped with safety valves and gauges to ensure that the pressure does not exceed safe levels, while pressure cookers may not have these safety features, increasing the risk of explosions or other accidents.
For these reasons, it is important to use a pressure canner that is specifically designed and approved for canning and to follow the manufacturer's instructions carefully to ensure safe and effective food preservation.
Is pressure canning really necessary?
Pressure canning is necessary for preserving certain types of foods that are low in acid, such as vegetables, meats, poultry, and seafood. These types of foods have a pH level higher than 4.6, which makes them more susceptible to the growth of bacteria, including bacteria that can cause botulism, a serious form of food poisoning.
Water bath canning, which uses boiling water to create a high-temperature environment, is a safe and effective method for preserving high-acid foods, such as fruits, pickles, and tomatoes, that have a pH level of 4.6 or lower. However, water bath canning is not suitable for low-acid foods, as the boiling water cannot reach high enough temperatures to kill all harmful bacteria and spores.
Therefore, if you want to preserve low-acid foods, pressure canning is necessary to ensure that the food is safe to eat. Pressure canning uses high temperatures and pressure to destroy harmful bacteria, including botulism, and ensure that the food is properly preserved.
It is important to follow proper canning procedures, including using tested and approved recipes, using the appropriate processing time and pressure, and inspecting jars carefully for signs of spoilage before consuming the canned food, to ensure that the canned food is safe and of good quality.
What PSI is needed for pressure canning?
The PSI (pounds per square inch) needed for pressure canning depends on the altitude of your location, as well as the type of food you are canning. The PSI required for most pressure canning ranges from 10 to 15 PSI. However, for higher altitudes, the PSI required may be higher.
The National Center for Home Food Preservation provides the following guidelines for the recommended PSI for pressure canning:
- At sea level to 1,000 feet elevation: 11 PSI for dial gauge pressure canners, or 10 PSI for weighted gauge pressure canners
- At 1,001 to 2,000 feet elevation: 12 PSI for dial gauge pressure canners, or 15 PSI for weighted gauge pressure canners
- At 2,001 to 4,000 feet elevation: 13 PSI for dial gauge pressure canners, or 15 PSI for weighted gauge pressure canners
- At 4,001 to 6,000 feet elevation: 14 PSI for dial gauge pressure canners, or 15 PSI for weighted gauge pressure canners
- Above 6,000 feet elevation: 15 PSI for both dial gauge and weighted gauge pressure canners
It is important to consult your pressure canner manual and follow the manufacturer's instructions carefully for the recommended PSI and processing times for the specific foods you are canning. Following proper canning procedures, including using tested and approved recipes, using the appropriate processing time and pressure, and inspecting jars carefully for signs of spoilage before consuming the canned food, is also crucial for ensuring the safety and quality of the canned food.
Investing in the Best Pressure Cooker for Canning is a great way to preserve food at home with ease. With features like high-pressure settings, durable construction, and precise temperature control, you can enjoy safe and efficient canning at home. Whether you're a beginner or an experienced canner, a high-quality pressure cooker is a must-have for any kitchen. Get ready to enjoy fresh, homemade jams, pickles, and more all year round, and take your home cooking to the next level!
Hi, I’m Jennifer Lawrence, Went to Calhoun High School (Georgia) my goal is to make the kitchen fun by providing a mathematical and logical component to our approach to cooking good food. I look not only at delicious recipes but also at kitchen tools and gadgets to give you the tips and tricks we hope you will find useful. Read More Here