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.

Other cookbooks by this author

• Pressure Canning for Beginners and Beyond: Safe, Easy Recipes for Preserving Tomatoes, Vegetables, Beans and Meat
• The Ultimate Guide to Preserving Vegetables: Canning, Pickling, Fermenting, Dehydrating and Freezing Your Favorite Fresh Produce