Presentation Summary

Feeling nervous about pressure canning? This session breaks down exactly why it is safe when done correctly, starting with what botulism actually is and why only a pressure canner can reach the temperature needed to destroy it. You will learn which foods can be pressure canned, which ingredients should never go in a jar, and a full step by step walkthrough of the process, from setting up your canner to checking seals the next day. It is a clear, practical guide for turning your garden harvest and family recipes into safe, shelf stable meals.

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Angi Schneider

Angi Schneider lives on a small homestead along the Texas Gulf Coast with her husband and children.

For more than 30 years, her family has worked to reduce their dependence on commercial products and the grocery store by growing and preserving food, living a DIY lifestyle, and cooking simple meals from scratch. Angi shares preserving recipes and how-to information through Creative Simple Living and is the author of The Ultimate Guide to Preserving Vegetables and Pressure Canning for Beginners and Beyond.

Learn More About Angi