In these days of uncertainty, it makes sense to prepare for the worst and be pleasantly surprised when the worst doesn’t happen.
On the homestead, fruits and vegetables are abundant each year, and every homesteader has to figure out ways to preserve their produce and to make sure nothing goes to waste. If you have plenty of fruits and you don’t know how to preserve the harvest, how about making jam? This article will share some tips to make sure you succeed in making jams.
Man has been eating sausage since before the ancient Greeks began to record history. And for a good reason, sausage, made correctly, cannot only help to preserve meat but is one of the finest meals you can put on a plate.
Curing ham with salt is a food preservation skill that came to North America with the arrival of the first European pioneers. Born from the need to cure and preserve meat without refrigeration, dry salt curing was an old-world method already familiar to these pioneers.
Every homestead exploits various techniques for preserving homegrown produce since having a well-provisioned home is a fantastic convenience. In the winter, when your pantry is stocked, and your freezer is full, you won’t have to go to the grocery store to buy organic produce.
Learning freeze-drying food at home is one of the best things that any prepper can do. As we have said in many articles, food should be a last resort of anyone who is in danger. However, if you have already thought about it beforehand, you will not need to think about it at all. Dehydrating your food is one way to keep food in long term storage, but in this article, we are going to look at how and why you should be freeze-drying food at home.
As we prepare to face the unforeseen future, we preppers have to figure out how to solve a lot of problems. One of our main concerns remains how to preserve food and water for long periods of time. Today, we will discuss about how to store food using dry ice. It is a cheap and viable method that is not as popular as the one involving oxygen absorbers.
In part one of this article, we talked about pressure canning fruits and vegetables. In this extension, we will discuss the preservation method of vacuum sealing foods as well as freezing goods for storage. Both of these methods are easy to follow and will ensure that your garden and orchard goods have no “off-season”.
Ah, the satisfaction of a successful garden can be one of life’s greatest delights. A fresh strawberry salad or slicing into a juicy tomato for a quick BLT in the afternoon… Yes, all summer long the reaping of your garden can be mighty savory. However, you also have to think out of the box and learn a thing or two about canning.
My husband and our sons are avid hunters and over the years they mastered this skill. While I don’t have anything against their favorite pastime, I wish they would give a helping hand when processing the meat. Over the years, I tried to perfect my methods of smoking deer and bear meat. I hope my guide will provide you with some good tips.
If you want to keep garden produce fresh all winter long, a root cellar becomes a necessity. In the old days, having a root cellar helped people survive through the winter since they didn’t have supermarkets or any other means to procure food safety. Building your own root cellar is a great DIY option if you want to preserve your garden produce.
One of the basics of emergency preparedness is making sure you have enough food and water to outlive a disaster. Prepping your pantry properly is essential if you want to avoid appetite fatigue and survive long enough to tell the story. Remember, preppers do not live by bread alone.