8 Ways to Preserve Food At Home


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There are many ways to preserve food at home. Learn which foods can be canned, dehydrated, fermented, infused, dry cured and more with this in-depth guide to home food preservation. #foodpreservation #waystopreservefood #preserving There are many ways to preserve food at home. Learn which foods can be canned, dehydrated, fermented, infused, dry cured and more with this in-depth guide.

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Whether you consider yourself a homesteader, a farmer or vegetable gardener, or simply a foodie who strives to eat as locally and seasonally as possible, learning how to preserve the harvest in the summer and fall months saves you money, helps make sure that nothing goes to waste, offers some level of food security in case of emergency, and provides you with healthy, organic homegrown (or locally grown) homemade food all year long.

The good thing is, preserving food isn’t as difficult as it might seem to a novice (and I can vouch for that considering I was a novice myself just a few years ago). Once you can your own homemade strawberry jam, ferment your first batch of sauerkraut or make your first batch of homemade fruit leather in your dehydrator, you quickly realize that home food preservation is both safe and easy, not to mention fun and addicting!

To be honest, one of the hardest parts of preserving food is knowing which preservation technique to use with which foods, because trust me when I say that zucchini does not lend itself to canning and cucumbers don’t freeze well.

Luckily there are many different ways to preserve food, both modern and ancient. So whether you’re just getting acquainted with your freezer or you’re building a smokehouse for this year’s salmon run, you’re guaranteed to find a food preservation technique to fit your skill level and comfort zone, and that also works well for the type of food you want to preserve. 

Here are nine ways to preserve the harvest no matter what you’re puttin’ up! So break out your Mason jars and freezer bags and get started stocking your pantry shelves!

 

Eight ways to preserve food at home

 

Freezing 

Freezing is the most common form of long-term food preservation in our modern era. Even city folk with no inclination toward homesteading or stocking their pantries can use a freezer in the most basic way. For this reason, freezing is a great way to get your feet wet with home food preservation if you’re looking to preserve some berries from your local U-pick farm or some vegetables out of your garden. 

Freezing is incredibly easy and versatile, so it works for a wide range of foods from meats and dairy to fruits and vegetables. The downside is that it relies on electricity to stay cold and keep your food from spoiling, which means you’re out of luck if you’re off-grid or if the power goes out for some reason.

Nevertheless, freezing is an important food preservation method to utilize in today’s world and even modern homesteaders rely heavily not their home freezers to put up a large part of their garden harvest, or at least freeze it until they can get around to canning it or preserving it another way later in the season.

Below are some foods that freeze particularly well. Just make sure to wash them all well first and remove any stems and debris from fresh fruit!.

Foods that freeze well:

  • Berries & Cherries (flash freeze them on a tray first and then dump into freezer bags. This helps ensure they don’t stick together in the bag. Blueberries are the exception. They can go right into the bag!)
  • Peaches & Mangoes (flash freeze first and then pack in freezer bags)
  • Bananas (slice and flash freeze to use in smoothies or baking or pop them in the freezer whole to thaw and use in banana bread later on)
  • Broccoli, cauliflower, green beans, snap peas and shelled peas (blanch for two minutes first)
  • Carrots (blanch first)
  • Avocados (here’s how to freeze avocados if you’re lucky enough to have ‘em!)
  • Pumpkin and winter squash (peeled and diced or cooked/puréed)
  • Tomatoes (to be canned or turned into sauce later on)
  • Shredded zucchini (for zucchini cake or brownies)
  • Herbs (frozen as-is or chopped up and frozen in oil, as pesto or in a compound butter)
  • Shredded or diced cooked potatoes (must be blanched first or they will turn black!)
  • Meat, poultry and seafood
  • Dairy (milk, cream, cheese and butter)
  • Eggs (I’ve never frozen eggs, but check out this article to learn how)
  • Tofu (if meat and dairy aren’t your thing, tofu actually freezes surprisingly well!)

Foods that DO NOT freeze well:

  • Whole or sliced cucumbers
  • Whole or sliced zucchinis
  • Uncooked potatoes
  • Most raw vegetables

 

Cold Cellaring/Root Cellaring

Next to freezing, cold cellaring is probably the easiest form of food preservation. In fact, it’s even easier than freezing because it requires almost no prep work. It does, however, require access to a root cellar or at least a cold room in your house or garage that will keep foods cool and moist.

Check out this article from Mother Earth News to learn more about cold/root cellaring.

The best part about cold cellaring is that you hardly have to do any prep work in advance. Pumpkins, apples, potatoes and cabbages can be preserved whole and raw in a cold cellar. Carrots and beets do best when stored in boxes of moist sand. Ferments like sauerkraut and kimchi store exceptionally well in a cold cellar too, as do garlic and onions.

Foods that store well in a cold cellar:

  • Pumpkins and winter squash
  • Cabbage (whole heads or fermented)
  • Potatoes & turnips (just brush the dirt off but don’t wash)
  • Apples and pears (wrap in paper first to keep them separated and slow the release of ethylene gas which can cause food to spoil. Because one bad apple can spoil the whole bunch!)
  • Carrots & beets (remove green tops and store in layers in boxes, buried in wet sand)
  • Garlic and onions (cure both first, then braid and hang to dry or clip off hard neck garlic stems and store in an open basket that allows air to circulate)

Foods that DO NOT store well longterm in a cold cellar:

  • Tomatoes & peppers
  • Berries and soft, fleshy fruit (ie. peaches, plums, bananas, etc.)
  • Zucchini & cucumbers 
  • Raw meat (should be salted and cured first)
  • Raw dairy (some homemade cheese can be aged in a root cellar)

 

Water bath canning

When we think of homesteading and food preservation, canning is usually the first thing that comes to mind, and for good reason. 

Canning was invented in France by a man named Nicolas Appert in the early 1800s as a means to feed the armies during the Napoleonic Wars. Later, in 1858, right in the thick of the pioneer days in America, the Mason jar was invented by John Mason and with that, home canning as we still know it today was born.

There are two types of home canning: water bath canning and pressure canning. Water bath canning is the least intimidating and most accessible form because it doesn’t require much in the way of special equipment. Really all you need is a large stockpot and a canning rack to put in the bottom, or a water bath canner with a built-in canning rack. And of course your Mason jars and canning tools.

Water bath canning is safe for jams, jellies, salsa, pickles, most sauces, canned fruit, pie filling and generally safe for all acidic fruits and vegetable with a PH level of 4.6 or less. 

For a full rundown, check out my Beginner’s Guide to Water Bath Canning.

Foods that can be water bath canned:

  • Berries (strawberries, blueberries, raspberries, blackberries, currants, mulberries, etc.)
  • Stone fruits (peaches, cherries, plums, mangoes, etc.)
  • Apples and pears
  • Pineapple
  • Grapes
  • * Tomatoes (the PH balance of tomatoes has changed over the years through hybridization so  not all tomatoes have a PH lower than 4.6 now. Tomatoes that are water bath canned require the addition of lemon juice in order to guarantee acidity and make it a safe product to water bath can. For more information on acidifying tomatoes, click here.)
  • Pickled vegetables (cucumbers, carrots, asparagus, green beans, cauliflower, etc. But they MUST be pickled in order to make them safe for water bath canning).

Foods that CAN NOT safely be water bath canned:

  • Meat, poultry and fish (must be pressure canned)
  • Low acid vegetables (most vegetables need to be pressure canned less they are pickled)
  • Eggs and dairy (shouldn’t be canned at all)

 

Pressure Canning

Pressure canning is the source of most home food preservation nightmares. May people fear they’ll either blow up their kitchen with a pressure canner or they’ll poison their families with botulism. They’re legitimate fears too. These things have happened in the past, and although pressure canners are made with all sorts of safety features that make them pretty much impossible to explode, carelessness and unsafe canning practices can still run you the risk of botulism, so a little healthy fear isn’t a bad thing.

However, as long as you follow safe canning practices, including following a tested recipe and using a pressure canner for low acid foods like the ones on the list below, pressure canning is extremely safe and easy.

Honestly, the danger lies more in your water bath canner if you’re canning a low acid food, and most modern cases of botulism were due to low acid foods that should have been pressure canned, but that were water bath canned instead. 

So embrace pressure canning! Just don’t embrace your pressure canner while it’s operating. That would NOT be a safe canning practice;)

Oh, and check out my No-Fear Guide to Safe Pressure Canning to learn more and ease any worries you might have:)

Foods that can (and MUST) be pressure canned:

  • Meat and poultry
  • Root vegetables (potatoes, carrots, beets, turnips, etc. Must not be mashed!)
  • Winter squashes (pumpkins, butternuts squash, spaghetti squash, acorn squash, etc. Must be cubed and not puréed. For more info, check out this post on pressure canning pumpkin at home)
  • * Tomatoes (if lemon juice is not added to acidify them, or in the case of some sauces and combination recipes)
  • Beans (green beans and shelling beans)
  • Peas (shelled varieties only, not snap peas or snow peas)
  • Combination recipes (soups, sauces and stews that contain a variety of vegetables and/or meat products)

Foods that CAN NOT safely be pressure canned:

  • Puréed pumpkin or winter squash (the thickness of the purée makes it impossible to kill all harmful bacteria even in a pressure canner)
  • Leafy greens (they will just turn to mush)
  • Brassicas (broccoli, cauliflower, cabbage, brussles sprouts, romanesco, etc. Again, this is more of a quality issue than a safety one, but they will also just turn mushy)
  • Pasta and rice (again, this will turn mushy with the high heat and pressure so for combination recipes like chicken noodles soup, just add the pasta at the time of cooking).
  • Flour, breads, oats, barley, etc.
  • Eggs and dairy

 

Dehydrating

Dehydrating is another fun and easy way to preserve food, and it’s one of the least intimidating because there’s really no way to go wrong with it. In the rare case that the food isn’t dry enough, the worst that will happen is it will grow obvious, visible mold and you’ll have to throw it out. You don’t have to worry about botulism or food poisoning with dehydrated foods.

You can use your home oven at the lowest temperature, or you can dry food in the sun (raisins and sundries tomatoes are good candidates). But my favourite way by far is to use an at-home food dehydrator. It makes dehydrating so incredibly easy.

All you do is lay your food out, set the temperature and the time and let the dehydrator do the rest. You can leave it on as you sleep or go about your day without having to keep an eye on it. Plus it allows me to make healthy snacks at home like fruit roll-ups (aka. fruit leather), kale chips, vegetables chips, dried apple slices and dried cherries, strawberries, etc. to mix into granola and trail mix. 

My dehydrator is by far one of my favourite food preservation tools. I use an Excalibur 9-tray dehydrator (affiliate link), which is what I recommend if dehydrating is something you want to get into.

There are some cheaper, smaller ones on the market, but with the amount that we preserve I find I regularly use all nine trays at once. Plus Excalibur dehydrators are the best quality dehydrators on the market and come with a built-in five-year warranty. So ya, I’m a fan:)

Foods that can be dehydrated:

  • Berries (small berries can be left whole as long as they are pitted and stemmed and pricked to allow shrinkage (like in the car of blueberries). Larger berries like strawberries should be sliced.)
  • Sliced fruit and fruit leather (dehydrated apples, pears, peaches, mangoes, bananas, etc.)
  • Tomatoes and peppers
  • Meat and fish (red meats and fish like salmon are the best candidates for jerky)
  • Kale and some leafy greens (make kale chips or dehydrate kale and other greens like spinach to make a powder that can be added to soups, stews, sauces, meatballs, sausages, etc.)
  • Cucumbers and zucchinis (make great veggie chips)
  • Root vegetables (carrots, beets and potatoes should be sliced and blanched first and then dehydrated)
  • Citrus fruits (sliced into rounds)

Foods that should NOT be dehydrated:

  • Eggs (technically you can dehydrate eggs if they’re scrambled, but from my research they don’t rehydrate well and the texture can be rubbery and off-putting. However they can be freeze dried, but that’s some next level food preservation that we’re just not going to get to in this post!)
  • Dairy, including milk and butter (the fat content is too high)
  • Avocados (high fat content means dried avocados will go rancid)
  • Fatty cuts of meat (again, fat doesn’t dehydrate well!)

 

Fermenting

Fermenting is another ancient form of food preservation that can seem a little intimidating to many people at first. There’s still a lot of confusion surrounding fermentation and lots of people worry about the bacteria growth on fermented foods, and wonder what the difference is between fermentation and food simply going bad. 

But fermentation is definitely not the same as spoiled food. In fact, it’s the exact opposite since the lactic acid produced during fermentation acts as a preservative and is used to produce and preserve all sorts of foods and beverages, from beer and wine to yogurt and pickles, sauerkraut and kimchi to kefir and kombucha… all of these foods are made possible thanks to the process of fermentation, which has been used to brew beverages and preserve foods for at least 10,000 years (source). Plus, fermented foods are full of healthy probiotics that are great for supporting healthy gut bacteria and overall health and immunity.

Fermentation requires no special equipment other than glass jars, some cheese cloth and some sort of weight to keep certain foods below the surface of the liquid. The weight could be as fancy as these glass weights made specifically for fermentation, or as simple as using a small jelly jar or even a clean rock!

You can also purchase airlock fermentation lids (which I’m eager to try out soon!). But personally I’ve never had a problem just using some cheesecloth and a canning band. Some quart-sized Mason jars and a couple gallon jugs will go a long way. And always keep cheesecloth on hand. It comes in handy in so many ways in the homestead kitchen!

Foods that can be fermented:

  • Cabbage (sauerkraut and kimchi)
  • Cucumbers (lacto-fermented pickles)
  • Most vegetables (can be fermented in a mixture of salt and water)
  • Dairy (yogurt, sour cream and kefir)
  • Apples (can be fermented and turned into apple cider vinegar or hard cider)
  • Grapes (can be fermented and turned into wine)
  • Most fruit (can be fermented and turned into wine, mead or alcohol of some sort)
  • Soybeans (miso, soy sauce, tempeh, etc.)
  • Eggs (lacto-fermented eggs)
  • * Fruit can also be added to kombucha on the second ferment and will ferment and flavour the kombucha, as well as help it to carbonate)

Foods that should not be fermented:

Most foods can be fermented in one way, shape or form, but not all foods are as easy or tasty to ferment for homesteaders and beginner fermenters. Here is what I would recommend against fermenting (unless you’re really adventurous):

  • Meat & seafood (unless you’re curing meat, which I’ll cover briefly under the “salting” preservation method outlined below).
  • Potatoes (unless you’re making vodka!)
  • Lettuce and other delicate, leafy greens like spinach (kale can be fermented and holds up in vegetable mixes)

 

Infusing

Infusing is a lesser-known food preservation method, because when it comes to infusing, you’re not really preserving the food itself, but rather the nutrients and flavour of the food or herbs that you are infusing into a given solvent.

An infusion is made by immersing herbs in a liquid solvent and infusing the properties of that herb into that solution. The solid matter is discarded and the liquid infusion, otherwise known as an extract) is reserved and used, usually either as food or medicine (or in some cases, in beauty and personal care products). Solvents include water, oil, vinegar, alcohol, glycerine and honey. 

Fresh or dried herbs can be used for infusions, however only dried herbs must be used in honey and oil infusions meant for consumption due to the risk of botulism. Also, I don’t recommend making any herbal oils for consumption, and if you do, be sure to follow the safety guidelines outlined here. Rather, use herbal oils topically by creating medicinal salves or using as a carrier oil with essential oils.

Foods that can be infused in a preservative solvent:

  • Herbs & medicinal flowers (use fresh or dried in alcohol, vinegar and glycerine infusions, and dried in honey and oil infusions. Plus, follow safety guidelines for herbal oils intended for consumption).
  • Fruit (in vinegar and alcohol)
  • Garlic and onions (in vinegar infusions like fire cider)
  • Hot peppers (in vinegar or alcohol)
  • Roots like ginger, turmeric and horseradish (alcohol or vinegar)
  • Citrus fruit rinds (in vinegar or alcohol

Foods that should NOT be used in infusions:

  • Most vegetables (except the ones listed above)
  • Meat, poultry and seafood (never!)
  • Egg and dairy products (also never!)

 

Dry Curing & Smoking

Both salt and sugar inhibit microbial growth and have been used as preservatives for thousands of years. Salt is an important ingredient in any pickling brine, but in this case we’re talking specifically about dry curing (without any additional liquid brine). 

Salting is used predominantly to cure meats, including ham, salami, jerky and bacon, but you can also preserve herbs in salt, as well as citrus fruits. Sugar is sometimes used in tandem with salt and spices when dry curing meat.

Smoking is an extra step in the curing process for most meats and seafood like salmon, although it is still recommended that you can or freeze smoked salmon and some smoked meats (unless they are dried completely and turned into jerky and then vacuum-packed). Some salt-cured meats can be stored in a root cellar as well.

I have never personally tried salt curing or smoking for preservation purposes, so please make sure to do your research before trying it out with meats if you don’t plan on pressure canning them after or using refrigeration/freezing to preserve it. For more info on curing and smoking meat, check out the latest information from the National Center for Home Food Preservation.

Foods that can be salted and/or smoked and cured:

  • Meat and poultry (ham, salami, pepperoni, deli meats, jerky, etc. should be stored in the fridge, although it’s possible to store some cured meats in a cold cellar)
  • Fish and seafood (salmon, trout, oysters, etc. should all be smoked and canned or frozen after)
  • Herbs (dried first and preserved in salt)
  • Citrus fruits (preserved lemons in salt is a popular Moroccan preserve)
  • Egg yolks (check out the following post from Ashley over at Practical Self Reliance to learn how to preserve egg yolks in salt!)

Foods that shouldn’t be dry cured in salt:

  • Most vegetables (must be preserved in a liquid salt brine)
  • Most fruits (will be too salty)
  • Whole eggs
  • Dairy

Whatever it is you’re harvesting, if you have a substantial amount, you’ll surely want to preserve some for later, so having at least a few of these food preservation skills in your apron will serve you well. Plus, nowadays there are more (safe and tested) ways to preserve food than ever before, including some methods we didn’t even cover here, such as freeze drying and, of course, good ol’ refrigeration for short or medium-term food preservation.

So, tell me… What are you preserving right now and what method(s) are you using? What food preservation method do you want to learn more about?

Let me know down below:)

I'm a modern homesteader on a mission to help you create, grow and live a good life... from scratch!

 

 

 


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2 Comments

  1. Janna

    We need to get away from all the processed, pre-packaged, chemical filled foods that are in the grocery stores and re-learn the old skills so that we can eat naturally, the way YHWH God intended. Preserving food is a wise thing to do. It ensures we have what we need when a crisis strikes and it is also a great convenience, having everything you need when you want to make something at the spur of the moment. These foods are much healthier and when we do get sick, having various tinctures and extracts are a natural way to help us recover without relying on the chemicals that Big Pharma promotes. We need to slow down and look at the more gentle, healthy ways of living and eating.

    Reply
    • Anna Sakawsky

      Absolutely. I think there’s definitely a place for modern medicine, and I believe in integrative health (blending modern medicine with traditional for optimal results). But I think we should always first look to natural cures and preventative healthcare (ie. eating healthy, taking care of our bodies, eliminating processed foods etc.) and use modern medicine as a last resort.

      Reply

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.

I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!

When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)

Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!

Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)

#modernhomesteading #homesteading #homesteadersofinstagram
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It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!

But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.

That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.

Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.

Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.

While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!

If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:

• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman

And more!

If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.

Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society

#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
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There are so many reasons to grow your own food at home:

💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share

But perhaps the number one reason is because it just tastes better!

Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.

Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!

With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.

(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).

In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!

You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)

The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.

#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
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If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!

When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!

Here’s a glimpse of what you’ll learn inside the Society:

🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.

🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.

🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.

As a member, you’ll enjoy:

📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.

📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.

🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.

I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).

In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!

Link in profile or visit thehouseandhomestead.com/society to learn more.

#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
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Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…

There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.

I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.

I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)

I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.

One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.

Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.

The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.

Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.

(Continued in comments…)
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Another garlic harvest in the books!

Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.

Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.

It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)

A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!

Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.

Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
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Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!

Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!

Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.

Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.

Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
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If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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#houseandhomestead
#momentsofcalm
#pursuejoy
#simplepleasuresoflife
#thatauthenticfeeling
#findhappiness
#artofslowliving
#simplelifepleasures
#lifesimplepleasure
#simplepleasuresinlife
#thatauthenticlife
#authenticlifestyle
#liveanauthenticlife
#livinginspired
#savouringhappiness
#livemoment
#localgoodness
#simplelive
#lifeouthere
#enjoywhatyouhave
#frugallifestyle
#homesteadingmama
#offgridhomestead
#modernfarmhousekitchen
#crunchymama
#rusticfarmhouse
#farmhouseinspo
#farmhouselife
#modernhomesteading
#backyardfarmer
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