Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat

Product Description

Create Your Home-Preserved Pantry with Nearly 100 Recipes & Beautiful Photographs ThroughoutImagine lining your shelves with made-from-scratch jars of garlicky tomato sauce, flavor-packed baked beans, ready-to-eat stew or peak-summer veggies. Pressure canning is an easy, delicious way to feed your family, and with the wisdom of preserving expert Angi Schneider, anyone can master this affordable, time-saving practice. Start with Pressure Canning 101, where Angi shares all of her best tips and tricks from 25+ years of experience. You’ll learn the ins and outs of your canner, as well as how to avoid botulism to ensure that your canned goods are safe to eat. Angi then shares in-depth guides and tons of creative, safe recipes for the most popular foods for canning―tomatoes, veggies, legumes (including beans), meats and soups. Everything you need to know is presented in Angi’s ultra-practical, easy-to-follow style. Forget overpriced takeout and premade grocery store meals. Instead, enjoy dinner in an instant with Butternut Squash and White Bean Soup, Swedish Meatballs or Pot Roast in a Jar. Share shelf-stable chicken broth with an under-the-weather neighbor or gift a grab-and-go gumbo to a friend. As Angi says, canning and community go hand in hand!This trusty, all-in-one handbook, packed with information and recipes, is one you will return to again and again as you create your very own self-sufficient pantry.

Review

Praise for Pressure Canning for Beginners and Beyond “Angi Schneider’s recipes are well researched, easy to follow and accompanied with gorgeous photos. This comprehensive guide is a must-have for your food preservation library!”―Stephanie Thurow, author of Can It & Ferment It“This amazing book will help you have healthy, delicious meals from scratch with just the pop ofa jar lid.”―Kathie Lapcevic, founder of Homespun Seasonal Living “Angi’s book is a must-have for every home, homestead and farmstead. I am excited to dig in to this recipe book and begin filling my pantry with items I’ve never preserved before!”―Ann Accetta-Scott, founder of A Farm Girl in the Making Praise for Angi’s First Book, The Ultimate Guide to Preserving Vegetables“When you find yourself with an abundance of vegetables, Angi Schneider has got you covered. She makes home food preservation accessible to everyone―no experience required.”―Kris Bordessa, author and creator of Attainable Sustainable“Using the tips, tricks and yummy recipes within, you’ll learn to build a pantry guaranteed to make your great- grandmothers beam with pride.”―Jan Berry, founder of The Nerdy Farm Wife, author of The Big Book of Homemade Products for Your Skin, Health & Home“This beautiful preserving guide is a must-have for your homestead kitchen. Angi’s book is perfect for anyone wanting to preserve the harvest in every way possible!”―Colleen Codekas, founder of Grow Forage Cook Ferment, author of Healing Herbal Infusions“This is the perfect resource for any home gardener, CSA subscriber or farmers’ market shopper. Angi gives concise recipes and ideas to keep your vegetables in the pantry for the next season. Even better are the creative and simple recipes to use those preserves in your meal planning routine.”―Kathie N. Lapcevic, creator of Homespun Seasonal Living“I have books on dehydrating, books on fermentation, books on canning and freezing. But The Ultimate Guide to Preserving Vegetables not only has it all in one beautiful book. I absolutely love the cheat sheets which give a quick comparison of all the methods of preservation for a particular vegetable so I can easily decide which method to choose. And to top it all off, dozens of tasty recipes are included so that I’m not just preserving plain vegetables, but soups and side dishes ready to serve when time is limited.”―Susan Vinskofski, founder of Learning and Yearning“I’ve loved gardening all my life, and the one thing that drives me crazy is seeing my veggies go bad before I get the chan