So I'm not a big fan of internet fighting. I just don't really feel compelled to

Are you with people in comment sections about politics or the other myriad of things people tend to disagree about these days

Which is almost everything, but I will say that if there's one topic I have gotten into more internet disagreements over

It would have to be

Canning safety. I mean every single time I bring this up on my blog or on my Facebook page or in my Facebook groups

I always tend to get quite a bit of interesting feedback quite a bit of pushback and I've talked about this in previous episodes

It's no secret that I like to follow the data and the science when it comes to canning and even though I'm pretty lax in the other cooking

I do you know I'll add ingredients of track ingredients change recipes skip different steps like when it comes to canning

I don't do that. I'm pretty black and white, but

In today's episode, I wanted to kind of take this topic to the other side of things

And I wanted to play devil's advocate for a bit and talk about you know, when can you push the boundaries of

Canning recommendations when can you live on the edge when can you go into those gray areas when can you change the recipes and add

Ingredients and not have to worry about it

Hurting the safety of the food because there is a time and place when it is appropriate

So I am joined today by a canning expert Angie Schneider who lives on a small homestead along the Texas Gulf Coast with her husband and children

For over 25 years they have sought to reduce their dependence on commercial products and the grocery store by growing food

Living a DIY lifestyle and cooking simple tasty meals from scratch

Angie shares her journey on her site Schneiderpeeps.com and she has authored the book the ultimate guide to preserving vegetables and pressure

Canning for beginners and beyond. This was a super fun conversation

Angie and I are pretty similar in our thoughts, but she also gets some really cool suggestions on how you can

Keep your family safe with the food you're preserving, but also you know, bend the rules where appropriate

So without further ado, here's the episode

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