#62 – Building Your Pantry with Canning: Hospitality, Budgeting, Safety and More with Angi Schneider
Putting food into jars: is it really hard? Is it complicated? Am I going to make my family sick? Does it taste better, am I going to save money, or both? What is the point? All this and a lot more is covered in this episode. Andrea talks with Angi Schneider, a patron of the podcast and the author of The Ultimate Guide to Preserving Vegetables, and Pressure Canning for Beginners and Beyond, two wonderful books in Andrea’s kitchen.
She has a lot in those books including tables where you can figure out what to do with all the produce coming in from your garden, CSA, local farms or wherever. The pressure canning book is loaded with recipes for meals and dinners that are nutrient-dense and delicious that you can have on your pantry shelf, ready to go at the drop of a hat!
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What we cover:
Andrea asks Angi about:
- how she got started and why canning is so important to her
- hospitality in the home and how canning helps with that
- staples she keeps in her pantry
- dealing with busy harvest seasons
- pressure canning beans & meat
- testing pressure canners and all the nitty gritty associated with that
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Resources:
The Ultimate Guide to Preserving Vegetables by Angi Schneider
Pressure Canning for Beginners and Beyond by Angi Schneider
Angi’s Website – SchneiderPeeps.com
University of Georgia Extension Food Safety Research
University of Georgia Extension Guide “So Easy to Preserve”
National Center for Home Food Preservation
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Thank you for listening – we’d love to connect more:
The podcast has a website here!
Andrea is on Instagram at Farm and Hearth
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The podcast is on Instagram at Ancestral Kitchen Podcast
The podcast is mixed and the music is written and recorded by Alison’s husband, Rob. Find him here: Robert Michael Kay