from our Mother's old canning booklet 1.Some Canning Tips What Works For Me - Tips from Experience Getting a Good Seal Canning Equipment Choosing a Pressure Canner Super Canners - Storage 2.Convenience Canning 3.Our Canning Recipes Canning Fruits Canning Meat and Poultry Canning Dried Beans and Vegetables Jams and Jellies Pickles and Relishes 4. Using Home Canned Foods Using Home Canned Poultry - Chicken and Turkey Recipes Using Home Canned Beef - Beef Recipes Using Home Canned Relishes…

Four dozen dehydrated eggs in a quart jar A few years ago I started dehydrating my extra eggs over the spring, summer, and fall. The main reason I did this was because from about November until March our chickens don't lay eggs up here in the cold north, with our short winter days. We didn't like having to eat store-bought eggs during the months our chickens got their break from laying. In the summer we gave eggs away to everyone we could push them off onto, and it seemed a shame to give…

The natural oils from the Meyer lemon zest perfume the sea salt making it a beautiful finish for fish, popcorn, vegetables, or grilled foods. Recipe adapted from Food in Jars cookbook.

Keep winter vegetables fresh by storing underground, including guidelines for preparation, curing, and storage.

Written by Elizabeth of Guilty Kitchen. When fall hits and you know you’ve got more tomatoes than anyone could ever eat fresh, no matter how many tomato and bocconcini salads, or BLTs, or tomato soup you serve, you know it’s time to think about canning or freezing. There is just always going to be an abundance of tomatoes when you grow your own. Another thing in abundance at the end of the warmer weather is fresh herbs, waiting to be used up before the weather turns bleak and gray. What…

After living off food storage, I created a list of things that I would not want to be without in my food storage: White Beans - White beans have multiple uses. First off, of course, they can just be cooked and eaten. Secondly, they can be cooked, mashed, and added to recipes in place of oil. Just take cooked beans (reserve the cooking water) and blend in your blender with enough water to create a thick paste. (Basically enough water to make all the beans turn into a puree.) For canned beans…

We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon's smokehouse in Harlan County. With pork...

Having everyday and convenience food mixes on hand are a great way to save time (no running to the store for something to serve last minute guests) and money (brownies for $.50 instead of $1.50 or more) in the kitchen. Not to mention, making your own mixes allows you to control the quality and the ingredients making them adaptable to special diets or allergies. So where do you start if you want to stock your pantry with quick and easy mixes? My mix shelves First, look around your pantry and…

Preserving Meyer lemons with salt and spices allows you to enjoy these aromatic citrus all year long.

A couple of months ago I was reading one of my favorite magazines, Countryside, and came across an awesome article about oven canning. I had personally never heard of it before, but was intrigued. So I followed the directions step by step and am now addicted (just one of my natural addictions) to preserving dried goods. Even though store bought dried goods will last for a couple of years, chances are within a certain length of time weavels and other bugs will get into them and they will…

Don't let your tomatoes go bad. Try this great way of making sun dried tomatoes. The flavor is amazing.

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MOTHER EARTH NEWS provides sun drying food techniques to preserve meat, fruit, and vegetables the natural way.

Dozens of Old Fashioned Recipes used in history such as pot pies, emigrant stew, gold rush pork chops, johnny cakes, desserts and more.

Discover well-lived goods for the slower, more thoughtful home.

Follow step-by-step, photo illustrated instructions and learn How To Render Leaf Lard. Making your own lard at home, is much easier than you might imagine, and we'll show you just how to do it. Leaf Lard is considered to be the finest lard for baking, especially when making pie crusts from scratch. It just takes a little time to render down, but well worth the time involved.