Sustainability Book Chat Mastering the Art of Preserving Vegetables with Angi Schneider
Aug 27, 2025
In this engaging discussion, Angi Schneider, a passionate homesteader and author of The Ultimate Guide to Preserving Vegetables, shares her expertise on vegetable preservation. She reveals why pickling can transform your canning game and discusses which vegetables ferment best. Angi offers clever preservation ideas for potatoes, tomatoes, and herbs while emphasizing the importance of safe, science-based practices. Her insights on community sourcing and reducing food waste make preserving your harvest both practical and sustainable.
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Use Pressure Canners For Vegetables
- Use a pressure canner for low-acid vegetables unless you pickle them first.
- Buy a basic model and essential tools to keep canning inexpensive and safe.
Pickling Expands What You Can Preserve
- Pickle many vegetables (zucchini, cauliflower, carrots, okra) to avoid pressure canning mush.
- Explore recipes (e.g., mock pineapple zucchini) and the National Center for Home Food Preservation for tested methods.
Ferment With Proper Brine And Airlocks
- Ferment vegetables with correct salt percentages and keep solids submerged under brine.
- Use airlock lids on canning jars to vent gas and create an anaerobic environment for reliable fermentation.
