*Welcome Angi Schneider, author of Pressure Canning for Beginners and Beyond!

Hello Angi,

Congratulations on your book, and welcome to Permies, thanks for agreeing to be with us this week!

I'm not familiar with canning (not common at home in the UK), but am looking forwards to finding out whether it's a skill that I should develop.

Angi, welcome to Permies! This looks like a fantastic and much needed book. I know several people who are a little unsure about pressure canners, but it opens up such a wonderful new world of canning. Really looking forward to the canning discussions on Permies this week.

Welcome, Angi

I am looking forward to all the questions, suggestions, ideas, and answers this week on the forum.

Welcome Angi!
I'm one of the people who reviewed your book, I loved it :D
If I were giving someone a gift of a canner and a book, your book would be my first choice for that, lots of great looking recipes, and good instructions.

I'm looking forward to the week here!
:D

Welcome Angi! Oh my, The book looks amazing! It will be on my wish list for sure.

Welcome Angi! I'm one of those people who grew up with pressure cookers and canners but have still been very conservative about what I used them for so I welcome the discussions that this week will bring.

That said, I already did read the bit about "following instructions precisely" - not my forte! I need to be more reliable about weighing and measuring.
Would your book inspire me to do so?

Welcome, Angi! I've attempted pressure canning only a couple of time and only under direct supervision from an experienced canner. It's something that I'd like to learn and do for myself.

Thank y'all so much for the warm welcome! I'm super excited to be hanging out here this week. I hope by the end of the week, everyone who is hesitant to try pressure canning will have the confidence to learn this skill.

Welcome Angi and thanks for the giveaway as well as your expertise. Have a fantastic week ahead.

Hello! I'm really excited for this, and what great timing- I recently scored a used 23qt Presto, but haven't tried it yet. I was thinking of trying with just jars of water first, so as not to waste food if it doesn't work- I've read that some glass-top stoves have some sort of feedback/sensor that can make it hard to get the canner up to pressure, in which case I might need to get a separate burner. I might also need a new seal/gasket, the one that came with it looks fine but I know they do need to be replaced from time to time. I got a 3-part weight because I'm at sea level and read that this would save me from watching (or needing to trust) the gauge.

I'm most excited to learn how to can meats, so that I can feel more prepared with our food security without having to rely on the freezer and risk loss during power outages. Though once I get a handle on the process, I also like the idea of canning ready-to-eat soups and etc, as we try to avoid canned goods due to BPA/BPS/etc (but 3 kids + homeschooling + life is super busy and convenience is a blessing!)

Hi Angi,

I am so excited to see this thread come through my notifications!! I purchased a Presto pressure canner that is set to be delivered next week. I have a few question, if you don't mind.

1. In your opinion, what is the best food (or non food) to start with to get the hang of things? Water is a thought, but I don't know. I just hate wasting the lids when they are still in short supply.

2. Can you use Tattler/reusable canning lids with pressure canning?

3. What is your favorite canning book besides your own? I love having multiple references to pull from when cooking.

Thank you so much! I look forward to learning more about this process and trying my hand at it soon!!

Caley

Hi Angi, Welcome to Permies!

I am in the UK and taught fermentation for some years - but canning hasn't caught on here yet, so I will be very interested to learn.
It is great to have someone introduced to me as otherwise I wouldn't know where to start - except maybe that I'll need some kit ...
I grow perennial veg, which buffers our food supply, but storage, especiallly once we move off grid (hopefully soon) and not have a freezer is going to be a big thing. So this is very timely for me.

Here's to beautiful shelves full of beautiful vegetable friends!

thanks

Lisa
Wales, UK

Hi Angi,
Welcome to Permies and thank you for hanging out here!

Welcome Angie. I'm fairly new to pressure canning and am looking forward to new( to me) info

Welcome Angi, good luck with the book!

Welcome, welcome Angie!  Looking forward to learning about the process of canning.  I have all the tools, but so far haven't had luck with the process.  Hoping to learn more.  
This is an incredible community.  The sharing of ideas and discussion of topics is amazing.  We're glad to have you and congrats on your publication!

Welcome Angi,
Thanks for being here! I'm looking forward to getting your book and learning about pressure canning. I've canned (boiling water bath) for years but never under pressure.

Welcome Angi! Pressure canning is new to me and I'm really looking forward to the discussion around it.

Hi Angi,

I have been "canning" for more than 30 years, although in France we call it sterilising.  I am so pleased to be able to say directly to you that I loooove your book and it is the best I have found - ever.  Thank you so much!!!  I will be following this thread with great interest.

All the best,
Olga

Hello Angie! Welcome! Your expertise is EXACTLY what I need so I can’t wait to dig into your new book!
I’m about to begin year two of working toward greater sustainability with my very very large garden & 5 old apple trees. I hope this year to have enough surplus to can tomatoes, cucumbers, beans & make a bit of fruit butter & jam!

Hi Angi, and thanks for gracing the forum with your presence! I'm interested to learn more about pressure cooking - it's up there on my list of permaculture skills to acquire. My wife and I just tried our hand at pickling and making fire ciders, and with our urban yard transitioning more land from sheetmulched-lawn to garden-space this year, we'll hopefully have the bounty to put some extra away for colder months.

Cheers!
Luke

I happen to have this book and it's excellent! I have her other book, too. I hardly ever use my big-name books anymore because the recipes are boring and not necessarily suited to garden produce, but Angi's are soooooooo much better!

Olga Booker wrote:Hi Angi,

I have been "canning" for more than 30 years, although in France we call it sterilising.  I am so pleased to be able to say directly to you that I loooove your book and it is the best I have found - ever.  Thank you so much!!!  I will be following this thread with great interest.

All the best,
Olga

Thank you so much Olga! I love hearing that you're canning (sterlising) in France since that's where it all started!

Hi Angi,
Thank you for your book.  My pressure canning has been limited to chicken stock and I look forward to expanding my experience.

Why are all these posts getting moved to a new topic?
Posts in this thread do not count toward the giveaway!
I'm moving them so they count. To be entered in the giveaway, go to the TOP of this page, there is a button labeled "New Thread" Clicking that will make a new thread, then your question can be asked there, AND count! Say Hi to Angi here, but ask your questions in a new thread :D

All posts in this forum (Food Preservation) this week count toward the giveaway, so read and reply to other people :D  I loved her book, and want others to get to read it too!

:D

Thanks so much for being here! I just got a pressure canner for Christmas! So while I don't have any questions I look forward to reading your answers to others.

Nancy Reading wrote:Hello Angi,

Congratulations on your book, and welcome to Permies, thanks for agreeing to be with us this week!

I'm not familiar with canning (not common at home in the UK), but am looking forwards to finding out whether it's a skill that I should develop.

It is a skill well worth developing, especially given the current ongoing craziness in the world today.  There is something very reassuring about preserving your own grown food.  I've been doing is since I was a child with my grandmothers and my mum.

Welcome Angi!
Thank you for your willingness to actively answer questions this week! Your book looks inspiring- something I constantly need for keeping up with canning.

Welcome!! I’ve always wanted to try pressure canning. I grew up canning with my family but when I moved away and started my own family it never became part or the ‘routine’.

I hope you enjoy the permies community! It’s my new  favorite thing.

Angi, I’m excited to read your recommendations.  I own 3 pressure canners and use them for Tuna and beef.  This year will be my first with a garden.  I’m hoping to do more canning this summer. As a kid at home we canned peaches, pears, tomatoes but not many veggies.

Ever time I talk about pressure canning folks freak out, including my mother.  I have my Grandmother’s old pressure canner with the screws.  I’ve had the valve checked, it’s due once again.  I canned antipasto in November, mom was one pins and needles until the process was over.

I really like preparing my own canned goods.  Looking forward to new tips and tricks.    Thanks so much for sharing

https://i5.walmartimages.com/asr/fea573af-4b1c-4560-9ca8-c9b6cff61a37.6b01155c64f0c0a6eae3c916ddc508ef.jpeg?odnHeight=612&odnWidth=612&odnBg=FFFFFF
   

I have the 1940s version of this type of canner.   .

Hi Angie,

pressure canning is something seen as a quite common practice at Grandma's house.
In Summer and Autumn almost everything went into glasses and got stored in the cellar.

But as kids playing outside was more important than the 3L (look, listen, learn)

as Grandma passed away the family was more busy fighting about the "valuable" things she left behind (Antiques and Collectibles) hence the huge amount of Weck Glasses, Clambs and Rubber Rings ended up on the Dumpster.

Today I an looking back and whished so often already I would have the Pile of old classic Weck Glasses which must have been about 500 pieces and I whish I could turn the time back just for 1 day when Grandma was canning Fruits, Meats, Soups and other preserves.

The Antiques are not anywhere near the value that is lost and the biggest issue is that these glasses for canning are very expensive and planning a farm shop I have no clue  howto live up this old tradition without overcharging the customers to pay more for the container than for the food inside or even poisoning them with decaying food due to wrong canning methods.

Your book is now on my whish list and I hope to find the stone of wisdom to safe canning methods as granny did.
Also the biggest struggle for me and I reckon for all Members here is to find the right containers to the right price.

In Thailand we have very cheap Glasses but the lids are somehow looking not trustworthy and brands like Mason cost a multiple time the money that the canned stuff inside would cost.

Glad you are here Angie and I hope you can bring us a little more back to basics and return the smell off canning food back into many kitchens..

@Pearl Sutton's Quote:
Posts in this thread do not count toward the giveaway!

So this post can stay here, about 1 hr ago I ordered the Book by Amazon ;-)

Technique is known as sterilising in Europe. However most of these techniques have been lost.

You're absolutely right, it is called sterilizing as I have mentioned in a post above.  However, I can assure you that it is definitely not lost in rural France, never was.  It is part of the culture.  We mostly use different jars though, i.e. the ones with glass lid, rubber rings and metal clip fastener like the Le Parfait jars; see link below.  In fact, give it a month or two, and supermarkets, DIY shops, gardening centres will be awash with "sterilising" stuff.

https://www.leparfait.fr/bocaux-le-parfait-super

The non-pressure canning known as water bath canning is easy peasy.

It is really easy indeed and the canning standard process used in France. Pressure canning is just starting to come this way, but the old folks here are set in their ways and don't see the point of changing something that has worked for generations.

I happened to have an All American canner that I have had shipped from the US quite a few years ago, at great expense.  Still, it is one of my best investment and wouldn’t be without it!!    Thinking of buying another one, slightly bigger - and no, I do not have any shares in the All American company!