It sounds like a gross exaggeration to describe root cellaring as revolutionary, but the effects it could have on your diet and lifestyle would be nothing short of life-changing. This humble, age-old idea of simply keeping your food underground can be the basis for a more sustainable diet and lifestyle, all the while making healthy eating both more convenient and much more affordable.
Let this book serve as a quick guide for you to get started building your own root cellar. We will lay out everything from how to plan your root cellar, various designs, what materials you will need and actually how to build a root cellar.
As with all Simple Self-Sufficiency titles, this book is written in an interesting and readable manner, without all the "fluff". We aim to publish books in a way that will deliver to you all of the necessary information without going into an extreme amount of detail. We guarantee you will come out with an expanded knowledge of the topic, from a source you can trust, without having to take days to read about it. Enjoy!
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If May on the homestead is about planting and June is about weeding, July is all about eating. This month's edition of Weekend Homesteader brings you back to the garden as you learn to make soup, freeze the bounty, and keep the weeds under control with mulch. Meanwhile, you'll continue on your path to financial independence with a quick course on budgeting.
For those of you who are new to the Weekend Homesteader, this monthly ebook series walks you through fun projects that introduce growing your own food, cooking the bounty, preparing for emergency power outages, and achieving financial independence.
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The latest Amazon #1 from international bestselling author Lori Jane Stewart.
Charcutiers have existed in some form for thousands of years. They are people who specialize in the curing or preserving of meat. If you want to get into charcuterie, you are in good company. There are many great chefs who look at meat preservation as an art form. However, like any great art, there is a lot to learn.
For example, do you know what forcemeat is? Do you know what equipment you will need for charcuterie? Do you know that a terrine is more than just a baking dish?
Even if you just want to stuff your own sausages, you still have to deal with a lot of different issues. How do you avoid cross-contamination? What is the best casing to use? What other ingredients can be used in the making of sausages, other than just meats?
How and why did meat preservation start and why is it still being carried out in the traditional ways today?
If you are interested in any aspect of charcuterie, you will need to know all of this and more.
This little book will provide you with all the information you could ever want to know about the basics of Charcuterie and it's rich history throughout the years.
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From the experts, the new bible in home preserving.
Ball Home Canning Products are the gold standard in home preserving supplies, the trademark jars on display in stores every summer from coast to coast. Now the experts at Ball have written a book destined to become the "bible" of home preserving.
As nutrition and food quality has become more important, home canning and preserving has increased in popularity for the benefits it offers:
- Cooks gain control of the ingredients, including organic fruits and vegetables
- Preserving foods at their freshest point locks in nutrition
- The final product is free of chemical additives and preservatives
- Store-bought brands cannot match the wonderful flavor of homemade
- Only a few hours are needed to put up a batch of jam or relish
- Home preserves make a great personal gift any time of year
These 400 innovative and enticing recipes include everything from salsas and savory sauces to pickling, chutneys, relishes and of course, jams, jellies, and fruit spreads, such as:
- Mango-Raspberry Jam, Damson Plum Jam
- Crab Apple Jelly, Green Pepper Jelly
- Spiced Red Cabbage, Pickled Asparagus
- Roasted Red Pepper Spread, Tomatillo Salsa
- Brandied Apple Rings, Apricot-Date Chutney
The book includes comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for first-timers and handy tips for the experienced make the Ball Complete Book of Home Preserving a valuable addition to any kitchen library.
Price: $12.27
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.
Price: $26.36
It was six years ago that I first heard of the One Period, Cold-Pack Method of canning. A little circular was put in my hand one day at a federated club meeting announcing the fact that in a few weeks there would be a cold-pack demonstration about fifty miles away. Immediately I announced that I was going to the demonstrations. So leaving my small daughter with my mother, I went to the Normal School at DeKalb, Illinois, and heard and saw for the first time cold-pack canning.
Price: $15.95
The knowledge that our Grandparents, and Great Grandparents knew in their everyday lives, can be a great asset for our use in these ever more difficult economic times. Goat Hollow Press is pleased to make Every step in canning, the cold pack method available to a new generation of home canners!
Price: $11.49
Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation."Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavours of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.
Price: $15.27
Popular food blogger Marisa McClellan takes you through all manner of food in jars, storing away the tastes of all seasons for later. Basics like jams and jellies are accompanied by pickles, chutneys, conserves, whole fruit, tomato sauces, salsas, marmalades, nut butters, seasonings, and more. Small batches make them easy projects for a canning novice to tackle, and the flavors of vanilla bean, sage, and pepper will keep more experienced jammers coming back for more.
Sample some Apricot Jam and Rhubarb Syrup in the spring, and then try your hand at Blueberry Butter and Peach Salsa in the summer; Dilly Beans and Spicy Pickled Cauliflower ring in the fall, while Three-Citrus Marmalade and Cranberry Ketchup are the harbingers of winter.
Stories of wild blackberry jam and California Meyer lemon marmalade from McClellan’s childhood make for a read as pleasurable as it is delicious; her home-canned food—learned from generations of the original “foodies”—feeds the soul as well as the body in more than 100 recipes.
Price: $15.64
