I like good problems. For example, having such a bountiful garlic harvest that you need to find a way to preserve garlic in late winter when it begins to sprout. That’s a good problem, is it not? Thankfully, I had just such a problem the last couple years. I learned there are many ways to get…
My heart (and belly) are so full man. My pantry is full too and my freezer is even fuller. And the maple wood of our island is now well-seasoned after the hog butchering workshop we hosted this week. I’ve extolled the virtues of raising and then butchering your own meat. (In fact I gave 7 compelling…
Years ago we made a plan for meat. Like many homesteaders, we desired to get to the place where we were no longer dependent on grocery stores to put meat on the table. Raising animals for your own meat is certainly enjoyable, creates satisfying work, is frugal, and causes a reverent attitude for the gift…
When it comes to preserving tomatoes, condiments are on the bottom of my list. We can live without salsa, difficult though it may be. Boring though some of our foods may be. I’ve got to be practical and with a crowd like this to feed, I realize that I need to make sure I have…
It’s been sitting on my shelf in all of it’s obnoxious bloody redness for years. I couldn’t do it. When it came down to what I encased and preserved a product that I had invested so much time and effort into, I knew too much about the adverse health effects of food dyes to intentionally…
Learn how to can dry beans and peas in a pressure canner so they’re ready to add to your recipes when you need them.