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!

Get a 5% discount (and free shipping in the US) on grass-fed supplements, including liver capsules by visiting: https://www.oneearthhealth.com/AncestralKitchen

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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...