How to Can Pineapple At Home


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Canning pineapple at home helps you to control exactly what's in each jar, including how much sugar has been added. This pineapple recipe is made with light syrup, so there is less sugar than other standard recipes. Canning pineapple also ensures you have a supply of fresh pineapple preserved and ready to use in all sorts of recipes. #canpineapple #canningpineapple #preservepineapple #preservingpineapple #pineapplerecipesLearn how to can pineapple at home with a water bath canner. Have your own home-canned pineapple ready to use on pizzas, in sauces, smoothies and desserts, or to eat straight out of the jar with a spoon!

When I was a little girl, I once famously asked my mother “mom, in the olden days, when you were young, were there pirates?” While I’ve never lived that one down, my mom did love to regale me with stories about what life was like when she was growing up, many of which may as well have started with “once upon a time.”

She told me about how she and her friends played in the bushes around her neighbourhood from dawn until dusk, never once with a parent helicoptering nearby. She told me about her first memory of colour TV and what a turning point it was when she first saw Dorothy step out of the black and white world of Kansas and into the technicolour land of Oz. And she told me lots of stories about the foods that my grandmother cooked and the things you could and couldn’t get at the grocery store back then. My how things have changed since the olden days! 

One of the things I remember her telling me was that, back in the 50s and 60s when she was growing up, it was very rare to find fresh fruits and vegetables out of season. It was equally rare, she said, to see fresh exotic fruits in the produce section at the grocery store.

While she does remember having access to a few fruits like apples, oranges and bananas pretty much year-round, she said she never had an avocado when she was young, didn’t even know what a mango was and had only ever had commercially-canned pineapple.

We take for granted how lucky we are nowadays that we not only have access to all sorts of fresh fruits and veggies that were practically unheard of just a few decades ago, but we have access to them pretty much all year round! 

Still, every fruit that hits shelves at the grocery store has a growing season just like the ones we grow close to home, and they’re typically cheaper and more readily available when they’re in season. That’s why I like to stock up on these fruits when they’re abundant and cheap and can them myself at home for use throughout the year.

 

Related: Sugar-Free Applesauce (Canning Recipe)

 

One of my favourite things to can at home is pineapple. While pineapples grow year-round in Hawaii (and can be grown in many other areas as well), the peak growing season is from March to July, so that’s when you tend to see the best prices at the grocery store. Again, not always, but that’s what I’ve noticed where I live. You need to know your prices and what’s a good deal for where you live as it will likely be much different from where I live. Here, a good deal on a fresh pineapple is about $3.00 for a large fruit, so when they hit the $3.00 mark (or below, although rare), that’s when I stock up.

Now, you might wonder why I would bother canning my own pineapple when I could just as easily (perhaps more easily) buy it already canned from the grocery store. Valid question. My mother asked me the same thing.

 

Why Can Pineapple At Home?

Canning pineapple at home helps you to control exactly what's in each jar, including how much sugar has been added. This pineapple recipe is made with light syrup, so there is less sugar than other standard recipes. Canning pineapple also ensures you have a supply of fresh pineapple preserved and ready to use in all sorts of recipes. #canpineapple #canningpineapple #preservepineapple #preservingpineapple #pineapplerecipes

You see, back when my mom was a little girl, commercially canned produce was all the rage. And pineapple was no exception. In fact, in the 50s and 60s, canned pineapple was a staple in American cooking and baking and can be found in all sorts of recipes from this era (I should know as I’ve inherited all of my grandmother’s cookbooks).

But in those days you had to buy it commercially canned because you couldn’t buy it fresh to can it yourself. Plus, the western world had recently come out of World War II and had entered the era of convenience and processed foods; Something many of us are now trying to leave behind us as we get back to our pioneering roots.

And so that sums up one reason why I like to home-can my own fresh pineapple: I like to combine the old ways of doing things (ie. home canning) with new technologies and modern-day access to goods (like fresh pineapple). It’s just part of the homesteader spirit in me.

But there are other reasons too; Important reasons that are near and dear to my heart…

 

Health & Environmental Benefits of Canning Pineapple At Home

One other reason why I like to can my own fruit and veggies at home is for health reasons. By preparing and canning my produce at home, I can control exactly what’s in each jar and that gives me peace of mind when I serve it to my family. 

I make my home-canned pineapple with lightly sweetened syrup, which means it has less sugar than its commercially canned counterpart. I can also be sure there’s no corn syrup or corn-based glucose/fructose in my canned pineapple as corn is a highly genetically modified crop and I like to steer clear of corn byproducts like these. 

Canning pineapple at home helps you to control exactly what's in each jar, including how much sugar has been added. This pineapple recipe is made with light syrup, so there is less sugar than other standard recipes. Canning pineapple also ensures you have a supply of fresh pineapple preserved and ready to use in all sorts of recipes. #canpineapple #canningpineapple #preservepineapple #preservingpineapple #pineapplerecipes

Canning my own pineapple also means I get to use the rest of the pineapple! How, you ask? Well, I can either compost it and add it to my garden, or I juice the rind. I own the best juicer in the whole world (in my humble opinion), the Breville Juicer Fountain Juicer Multi-Speed, and it works great for juicing pineapple with the skin on. But you can also make juice by cooking down the pineapple rinds in some water on your stovetop. 

I always wash my pineapples really well and scrub the skin, then I throw the scraps in my juicer and juice them with the pineapple flesh that is leftover and still stuck to the skin. Drinking the pineapple juice with the skin/rind is especially good for you as the skin is actually said to be more nutritious than the pineapple flesh itself! 

Pineapple skin is high in many vitamins and nutrients such as bromelain, potassium and beta carotene that help with everything from inflammation and speeding up metabolism to eliminating parasites, preventing heart disease, curing respiratory problems and even preventing the development of cancer cells! You don’t get that with your store-bought canned pineapple!

Last but not least, canning my own pineapple helps me cut down on waste as I’m reusing my own jars instead of disposing of new ones. This is super important to me as I and my family strive to leave a lighter footprint on this planet and live a more sustainable lifestyle. Anything that is good for the planet is good for us too, so this is always a bonus if not a motivating factor for cooking and preserving at home and DIY-ing.

I’m sure I could think of even more reasons why I prefer to home-can rather than buy store-bought, but that should suffice for now. If you’re not convinced yet then I’m not sure you’ve come to the right place! But if you’ve read this far, I’m gonna go ahead and assume you’re down with canning up some of your own fresh pineapple too. So let’s get to it!

 

How to Can Pineapple At Home

First, wash those skins good so you can juice ‘em! Plus, I just like to make sure everything I’m working with when I’m cooking and preserving is as clean and sterile as possible. I don’t wash with soap, but I do give the skins a good scrub and rinse under cold running water.

Second, cut off the top and bottom of the pineapple (I just discard these parts in my compost). Then cut off the skins and any tough, knobby bits until you’re left with nice, clean pineapple flesh.

 

Related: How to Can Blueberry Pie Filling

 

Next, core the pineapple. If you are canning pineapple rounds, you will either need a pineapple corer or you can cut the pineapple into rounds and use a small round cookie cutter to cut out the core from each piece (or you can use this beauty to core and peel your pineapple for you). I’m not that fancy, so I just can pineapple chunks.

To cut a pineapple into chunks, cut the pineapple lengthwise down the middle and carve a “V” into each half of the pineapple around where the core is to cut out the hard core. Then slice the flesh that’s leftover into chunks and set aside.

Canning pineapple at home helps you to control exactly what's in each jar, including how much sugar has been added. This pineapple recipe is made with light syrup, so there is less sugar than other standard recipes. Canning pineapple also ensures you have a supply of fresh pineapple preserved and ready to use in all sorts of recipes. #canpineapple #canningpineapple #preservepineapple #preservingpineapple #pineapplerecipes

Next, prepare your canner, jars and lids. Pineapples are a high-acid fruit so they can be safely canned in a water bath (as opposed to pressure canning). Make sure jars don’t have any nicks or cracks in them (I’ve lost jars and their contents in the canner this way). Wash jars and bands with hot soapy water, rinse them and pop them in your canner full of water. Heat them to sterilize them. You don’t need to boil, just bring water to a simmer hot enough that steam is evaporating. Get your lids out and ready. The bands can be reused, but always use new lids when canning to ensure a proper seal. Leave jars in canner until they’re ready to be filled.

Now it’s time to start preparing your syrup. While it’s possible to can pineapple in water alone to completely eliminate sugar, sugar helps to preserve the taste and texture of the fruit, so I do use a little bit when canning. I buy this organic cane sugar (I usually buy it from Costco) as it’s less refined and works just as well 🙂

In a large, stainless steel pot, combine one cup of sugar with 5 cups of water and bring to a boil, stirring frequently until the sugar dissolves. Turn heat down to medium-low and add pineapple chunks to the syrup. Heat thoroughly. 

Use a slotted spoon to pack hot pineapple into jars leaving a generous ½ inch of headspace. Then ladle hot syrup over pineapple leaving ½ inch headspace in each jar. Canning pineapple at home helps you to control exactly what's in each jar, including how much sugar has been added. This pineapple recipe is made with light syrup, so there is less sugar than other standard recipes. Canning pineapple also ensures you have a supply of fresh pineapple preserved and ready to use in all sorts of recipes. #canpineapple #canningpineapple #preservepineapple #preservingpineapple #pineapplerecipes

Remove any air bubbles by running a butter knife or a canning ruler along the inside “edge” of the jar. Adjust headspace if needed, then wipe rim, place lids on top and screw bands on.

Place jars in canner so they’re completely submerged in water and bring to a boil. Process pint jars for 15 minutes or quart jars for 20.

Once time is up, turn off heat, remove canner lid and let cool for 5 minutes. Then, remove from water and allow to cool completely before storing.

Canning pineapple at home helps you to control exactly what's in each jar, including how much sugar has been added. This pineapple recipe is made with light syrup, so there is less sugar than other standard recipes. Canning pineapple also ensures you have a supply of fresh pineapple preserved and ready to use in all sorts of recipes. #canpineapple #canningpineapple #preservepineapple #preservingpineapple #pineapplerecipes

Et voilà! You’ve got yourself some home canned pineapple to put up in your pantry, prepared and ready to add to everything from ham and pineapple pizzas to ham roasts to pineapple upside down cakes to the slurry of other canning recipes that -ironically enough- call for canned pineapple. (I guess those recipes are from the olden days, when my mom was young;).

All kidding aside, I shouldn’t mock my mom. After all, I’m a mom and I’m now “old” now too. And the older I get, the more I find myself nostalgic for simpler times like my own mother grew up in. I only wish I could let my children roam the neighbourhood without worry. I LOVE watching old black and white movies and pretending for just a while that I live in a bygone era. But one thing I am glad I don’t have to live with is commercially canned produce. Not that I don’t love me some canned goods, but I personally would rather do the canning myself:)

 

Canning tools I use and love:

Learn how to can pineapple at home with this simple, low-sugar recipe. Canning pineapple at home allows you to control exactly what's in each jar, as well as ensures you have a supply of fresh pineapple preserved and ready to use in all sorts of recipes year-round. #howtocanpineapple #canningpineapple #preservepineapple #preservingpineapple #pineapplerecipes

How to Can Fresh Pineapple At Home

Yield: 8 pints or 4 quarts

Ingredients

  • 12 lbs pineapple (approx. 6 large pineapples peeled, cored & cut into chunks)
  • 1 cup sugar
  • 5 cups water

Instructions

  1. Prepare water bath canner, jars and lids. Wash jars and bands with hot, soapy water, then place in water bath canner and bring water to a simmer to sterilize jars. Leave jars in canner until ready to fill. Always use new lids when canning (bands can be reused).
  2. In a large, stainless steel pot, combine 1 cup sugar with 5 cups water. Bring to a boil and stir constantly until dissolved. Reduce heat to medium low.
  3. Add pineapple chunks to syrup. Heat thoroughly (about 30 seconds per pound).
  4. Use a slotted spoon to pack hot pineapple chunks into jars, leaving a generous ½ inch headspace. Then ladle hot syrup into jars, covering pineapple chunks, leaving ½ inch headspace.
  5. Remove any air bubbles by running a butter knife along the inside of the jar. Adjust headspace if necessary. Wipe rim, place lids on top, screw bands on and place in the canner, ensuring that jars are completely submerged in water.
  6. Bring water to a boil and process pint jars for 15 minutes or quart jars for 20 minutes. Once time is up, turn heat off, remove canner lid, let sit for 5 minutes and then remove and let cool completely before storing in a cool, dark place.

 


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

30 Comments

  1. Lynn Hobbs

    How do zi make the juice from the core and skins

    Reply
    • Ashley Constance

      Hi Lynn – neither of those parts of the pineapple will hold a ton of juice, as most of it is concentrated within the actual flesh of the fruit. You could probably get some juice out of the core with a juice press or electric juicer, though. I can’t say I’ve ever tried that myself! -Ashley (assistant)

      Reply
      • Gary T Ullery

        My wife and I take the skins and cores and add water and boil add a small amount of sugar. Let it cool and strain out the juice. Tastes great.

        Reply
        • Ashley Constance

          Oh, that’s so smart! Thanks for sharing 🙂

          Reply
  2. Kathy Braceland

    Hi Anna!

    Your recipe is so simple and perfect! I do a lot of canning myself, for the same reasons you do.

    Because I’ve never canned pineapple before, I have a question. Is the step on heating the pineapple pieces in the pot of hot syrup particular to pineapple? I always put my fruit directly in the jars and then pour the syrup on top. Being a citrus fruit, maybe the canning process is different, so I thought I’d ask.

    Thanks very much!

    Kathy

    Reply
    • Ashley Constance

      Hi Kathy,

      Pineapple can be either hot packed or raw packed – both are fine 🙂 this is just Anna’s preferred method.

      -Ashley (Assistant)

      Reply
  3. Karla

    Good morning from Canada! Before I begin please know that I am very new to canning meaning I ordered my all american pressure canner three days ago. So my questions might cause some people’s eyes to roll but please be patient with me. I love pineapple and never would have thought to can it. I am writing out the recipe and have questions. I got the part of peeling and cutting of pineapples. Parts I am not sure about:
    when putting empty jars in cooker, do you completely cover them with water
    do you put lid on and lock it up?
    can you put them in oven instead? (have read some people do that) Thank you for your patience and understanding

    Reply
    • Ashley Constance

      Hi Karla – no worries, we were all beginners once!

      You want to follow the instructions for your specific canner, the instructions that it came with. This particular recipe is for a boiling water bath canner.

      The point of putting the empty jars in the canner is to bring them up to a hot temperature so that they aren’t heat-shocked, which can cause them to break. You don’t need to cover them completely at this point, but you do want to cover them completely when processing.

      While some people do can in a hot oven, this isn’t an approved safe method, and is not recommended.

      For all the information you could ever need about canning, canning safety, pressure canning and more – I highly recommend the National Center for Home Food Preservation’s website.

      Best of luck on your canning journey!

      Reply
  4. Steve

    Mine fermented, what went wrong?

    Reply
    • Anna Sakawsky

      Hi Steve,
      If it fermented, it wasn’t properly canned or the lid did’t seal. I’ve had mine ferment in the fridge after opening if I’ve left it long enough, but if canned properly it should preserve it as-is and it shouldn’t ferment. Be sure to remove the bands from your lids next time after the jars have completely cooled and check that the lids have sealed. You should be able to lift the jars up from the lids without the bands on and the lids should stay sealed. Also, be sure to adjust the headspace and wipe rims before processing, and always use new lids to help ensure a good seal.

      Reply
  5. Tina

    Pineapples went down to under $2.00 in my area this week and with the rising cost of food, I’m back in the kitchen canning. I’ve never canned pineapple before and your recipe looks very easy to follow. This fall, I will have 4 kids living at home. You gotta feed them. Thanks for this recipe

    Reply
  6. Cathy cruea

    Can you can pineapple juice???
    Is so how long on water bath???

    Reply
    • Anna Sakawsky

      Hi Cathy,

      Yes, I actually can the excess syrup when I have extra. I use it to add to soda water or smoothies. I follow the same canning time and instructions as I do when canning pineapple chunks. You can also can pineapple juice using the same instructions as the recipe above.

      Reply
    • Kelsey

      Can you safely adjust the sugar amount in the recipe? Your post says there is enough acid in pineapple- just making sure I can decrease the sugar.

      Reply
      • Ashley Constance

        Hi Kelsey – yes you can, however it may impact the taste of the finished product.

        Here is more info on pineapple canning safety and guidelines for adjusting sugar: https://nchfp.uga.edu/how/can_02/pineapple.html

        Reply
  7. Julianna Chenze-Millang

    Is the 5 cups water and sugar for 1 pound of pineapple?

    Reply
    • Tish Painter

      Hi Julianna,
      The recipe calls for 12 pounds of pineapple (not one) combined with the 5 cups water and one cup sugar. This should yield you about 8 pints of canned pineapple.

      Reply
      • Connie Dolajeck

        I also felt Miss Addel was rude. Maybe just having a bad day and felt the need Ruin someone else’s dau.

        Reply
      • Tawsha

        I was just wondering how long they are shelf stable for after. Thanks for any advice.

        Reply
        • Ashley Constance

          The general rule is that home-canned foods have a “best used by” shelf life of one year, and should be used before two years.

          Reply
  8. Miss Adelle

    Hi. I am wondering as I could not find any reference to this in your blog, though I hate reading blogs and just skimmed most of it until I got to the recipe, but pretty sure this isn’t in there. I want to know how many jars (either quarts or pints though I am using pints as I am just a single woman and cook only for my brother and I…we are older and have no family left but the two of us. But I am used to being given an estimate of how many jars I will need to put in the canner to make sure I have enough. I think it would be nice if you would supply this information in the article right in the actually recipe. Something like Yields 12 pints or whatever…I am probably going to go use a different recipe that does supply this information but would consider using yours in the future if you supply it. Thank you.

    Reply
    • Anna Sakawsky

      Hi there,

      Sorry about that! There is nowhere for me to put the yield in this recipe for some reason, only how many people it serves, so it read “Persons: 8” which doesn’t make much sense! I’ve updated the recipe to say that this yields approximately 8 pints or 4 quarts:)

      Reply
    • Kathleen

      Miss Adelle, I think you’re a very rude person and your whole entire comment was unnecessary! Whether or not the “yield” information was added after your comment or not is irregardless. And stating the fact that you don’t like blogs, then why would you sit and troll through a blog post only to leave your comment and embarrassing yourself the way you did? You should be re-writing a comment with your apology. Nothing more.

      As for this wonderful blog and fabulous recipe, I cannot wait to not only use your recipe tomorrow but also for my first time, making pineapple juice from my rinds.
      I live in Florida and we have about 25 pineapple plants. For those who don’t know, pineapples produce every other year, so we’ve planted to yield crops every year. Up until this point, we dehydrated rings and shared pineapples with family and friends. I cannot wait to add your recipe to my collection and taste the juice!
      Thank you for giving us a glimpse into your life and beautiful story. There’s much heritage there. And thank you for not only taking so much of your time writing your wonderful blog but also sharing your recipe

      Reply
      • Anna Sakawsky

        Awe, thank you for the very kind comment, and for coming to my defence there;) To be fair, I’ve had much nastier comments from people than that. But it does hurt when people slam your work, which does take a lot of time and energy to put out there for the public for free. Even though I do make an income off ads now, for about 3 years (during the time that I wrote this blog post) I pretty much earned nothing. So it does take a lot of time and effort to see the fruits of your labour. It’s always so nice when someone else sees that and can appreciate it:)

        All that aside, I still use this pineapple canning recipe every year and this year I had enough of the syrup left over to can it up and make juice. The rinds are great to make juice out of, but I also like using the syrup as a flavouring to add to soda water. It’s a little like making your own homemade pineapple soda. Super refreshing!

        I hope you enjoy and thanks again for the support!

        Reply
        • Shelly Elgart Hays

          Hi I read your canning pineapple recipe! It
          Gives me hope that “ I can do
          It” . I’m new to this canning business and very interested in learning. Thanks for sharing?

          Reply
  9. Kiruba Sundar

    How long can I store the pineapple?

    Reply
    • Anna Sakawsky

      Hi Kiruba,

      The pineapple should store for at least a year or two in the pantry. However I’ve had home-canned pineapple that was closer to three years old and it was still fine.

      Reply
  10. Teresa

    can you omit the sugar when canning pineapples?
    Trying to watch my sugar intake.

    Reply
    • Anna Sakawsky

      Hi Teresa,

      Yes! You can lessen the amount of sugar or omit it altogether and it won’t affect the safety of the product. However it can affect flavour, so just be aware of that:)

      Reply

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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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Comment “Society” below to learn more!
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Never before have we had access to so much information at our fingertips. Whether you have a question you need answered, are looking for a tutorial to walk you through a specific task or are searching for a recipe to help you figure out what to make for dinner, all you have to do is Google it.⁣

But the problem is that there's no real way to be sure whether the information you find on line is genuine. Is the person who wrote or shared it actually sharing their own experience, or are they too simply regurgitating answers that they Googled?⁣

As we barrel full speed ahead into the era of AI and deep fakes, it will be even more difficult to know whether the information you're getting is even from a real human!⁣

While it's definitely an exciting time to be alive, so many people are feeling overwhelmed, and are craving a return to the analog world; To a world where information was shared in the pages of trusted books and publications, or was passed on from human to human, from someone who held that knowledge not because they Googled it, but because they lived it, experienced it, even mastered it.⁣

That what sets Homestead Living magazine apart from much of the information you'll find online: We don't have staff writers, we have experienced homesteaders sharing their hard-won wisdom in each issue. And while we do offer a digital version, we're also now offering monthly PRINT issues for U.S. subscribers (Canada and elsewhere hopefully coming soon!)⁣

Plus, until the end. of January, you can get your first 12 issues of Homesteading Monthly for just $1.00!⁣

No matter where you are on your homesteading journey, if you've been feeling overwhelmed with the sheer volume of information and the noise of the online world and have been craving a return to the real, the tangible and, quite frankly, the human, Homesteading Monthly was made for you. ⁣

For homesteaders, by homesteaders.⁣

*** Comment "Homestead" below and I'll send you the link to subscribe! ***
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When I graduated from university with a degree in journalism many years ago, I remember thinking that while I knew how to write, edit, interview, shoot, and handle just about every part of creating a publication from the editorial standpoint, I really had no clue how to actually get published, let alone how the printing process works.

Over the years I’ve followed my passion for writing, editing and creating content, figuring much of it out on my own. From creating my blog to “self-publishing” my own digital/print magazine for the last 4 years, I’ve taught myself most of the practical skills necessary for turning an idea into a publication and getting said publication in the hands and in front of the eyes of many hundreds of readers.

But now that I’ve joined forces with the team at @homesteadlivingmagazine and @freeportpress, we’re all able to level up and reach many THOUSANDS of print and digital readers together.

People are HUNGRY for tried and tested advice on homesteading and self-reliant living. There’s a huge movement happening right now as more people wake up to all of the corruption in the world and realize that many of the systems we have come to depend on are fragile and on the brink of collapse. People are ready to take matters into their own hands by growing their own food, preparing their own meals, becoming producers instead of merely consumers and taking control of their health, freedom, security and lives.

I’m so proud to not only be a part of this movement, but to be at the forefront of it with some of the most passionate, talented and driven individuals I could ask to work with.

Getting to meet and brainstorm with some of the team in person and tour the printing facilities over the last few days has opened up a whole new world of possibilities, not just for me, but for everyone who considers themselves part of the modern homesteading movement. We are growing faster than I could have ever imagined. We’re creating a system outside of the system! We’re charging full steam ahead and we invite you to climb aboard and join us for the ride:)

#homesteading #modernhomesteading #homesteadliving #selfsufficiency #selfreliance
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It’s been a minute since I popped into IG to say hi. (Hi! 👋) But before I share what’s been going on behind the scenes, I thought it would be a good time to (re)introduce myself, because I’ve never actually done that before!

My name’s Anna, and I’m a city girl turned modern homesteader living in the beautiful Comox Valley on Vancouver Island. I live with my family (human, furry and feathered) on 1/4 acre property where we grow and preserve hundreds of pounds of our own food every year, and strive to live a more self-reliant lifestyle in all that we do.

I grew up in Vancouver and had pretty much zero experience homesteading before my husband, Ryan and I decided we wanted to escape the rat race, become less dependent on the modern industrial food system (and all modern industrialized systems), and dove head first into this lifestyle around a decade ago.

We packed up and moved to Vancouver Island where we live now, started our first garden, and the rest is pretty much history.

(Well, actually that’s not true… There have been A LOT of ups and downs, successes and failures, wins and losses, struggles, challenges and pivotal moments along the way, but those are stories for another day).

Over the past few years, our decision to follow a less conventional path that aims to break free (at least in some part) from “the system” has been affirmed over and over again. We all know for a fact now that our food system, healthcare system, financial system, transportation system and so much more are all really just a house of cards built on shaky ground. We’ve been lucky so far, but sooner or later it’s all liable to collapse.

But preparedness and security isn’t the only thing that drives us… The peace of mind I get knowing that everything we grow is 100% organic, and that the ingredients in our food, medicine, personal and household products are safe and natural is worth more than anything I could buy at the grocery store.

(I’m not perfect though. Not by a long shot. I still rely on the grocery store, on modern medicine, and on many modern conveniences to get by, but I balance it as much as I can:)

(Continued in comments…)
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!

One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?

(The answer is obviously no one… No one wants that).

Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.

Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!

This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!

Save over $40 off an automatic chicken door, plus use my coupon code for an ADDITIONAL DISCOUNT!

Don’t forget to check out their chicken coop heaters too, which are also on sale right now:)

Whether you’re shopping for yourself or looking for the perfect gift for the chicken lover who has everything (which might also be yourself;) the @chickcozy_ automatic chicken door is one Christmas gift that won’t soon be forgotten!

Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓

#chicken #chickens #chickendoor #chickcozyautodoor #chickcozy #chickensofinstagram #chickensofig #chickenlover #homesteadlife
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Yes, you read that right…

Modern Homesteading Magazine is coming to an end.

This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.

And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!

And it’s the first issue I’ve ever offered in PRINT!

But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.

If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.

Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.

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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