“Rhubarbecue” Homemade Rhubarb BBQ Sauce


 

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.

 

This rhubarb barbecue sauce canning recipe is so quick and easy to make and preserve, and tastes delicious as a marinade for grilled meats or as a condiment for homemade burgers or anything else you might use regular bbq sauce on! #rhubarb #rhubarbrecipes #rhubarbbarbecuesauce #rhubarbecuesauce #victorianbarbecuesauce #homemadebbqsauceOver the past few years, I’ve come across different versions of this rhubarb BBQ sauce under various different names. Sometimes called Victorian or Victoria Sauce, other times called Rhubarbecue Sauce or the more literal Rhubarb BBQ sauce, this was one recipe that had always piqued my interest, but it called for a fair amount of rhubarb and we didn’t have a rhubarb plant of our own (and I didn’t really want to buy enough to try out the recipe).

But this year we bought our first house and were pleased to find that it came with three large, established rhubarb plants. Earlier this year I used a bunch of rhubarb to make this Rhubarb Juice Concentrate to add to drinks and cocktails, and I finally had enough to try some rhubarbecue sauce for myself.

I followed the recipe for Victorian BBQ sauce in my Ball canning book, but instead of using white vinegar I used apple cider vinegar to give it a slightly sweeter, “maltier” flavour.

*Safety note: If ever you decide to alter the type of vinegar in a canning recipe, make sure that the vinegar you are substituting has the same level or higher level of acidity as the one called for in a tested recipe. In this case, the white vinegar is a standard 5% acidity and I used store-bought 5% acidity apple cider vinegar in its place, maintaining a safe level of acidity in this recipe.

The end product was delicious! It was even better than I actually expected it would be, as I figured it would be a little overly fruity with all of the rhubarb and raisins in the recipe. But the fruitiness balances perfectly with the onions, vinegar and spices and makes this a beautiful homemade barbecue sauce to spread over grilled meats or spread on burger buns.

I got just under 3 pint jars of sauce with this recipe, so I canned two of them and put the other one in the fridge to enjoy this summer. Let me tell you, it didn’t last a week.

We didn’t just eat it with barbecue (although it was delicious spread on burgers with some One-Minute Homemade Mayo), we also used it as a condiment over eggs, macaroni and, yes, I even ate it straight out of the jar with a spoon.

That’s always a testament to a good canning recipe: Would you eat it straight with a spoon? In this case, hell yes. I’ve even taken to giving friends and family “sample tasters” on dessert spoons when they come to visit. But I’m definitely not giving any of these jars away!

I loved this recipe so much, in fact, that I decided having two jars put away was not going to cut it. So I harvested some more rhubarb (I just love that it has such a long growing season!) and made another batch of this sauce.

So now I have 4 pint jars put away and I’ve replaced the one in my fridge with a new one as this recipe always seems to make just under 3 pint jars per batch… even though the recipe in the book says it should make 4 pint jars. Maybe I just reduce mine a little too much? Please, let me know how many jars you get when you try this recipe out for yourself!

This rhubarb barbecue sauce canning recipe is so quick and easy to make and preserve and tastes delicious as a marinade for grilled meats or as a condiment for burgers and anything else you might use bbq sauce for.

 

How to Make Rhubarb BBQ Sauce

Start by preparing your jars and lids if you’re planning on canning this sauce to make it shelf-stable (otherwise store in the fridge). Then, for the ingredients you’ll need 8 cups of chopped fresh rhubarb (toxic leaves removed, of course), 3 ½ cups of brown sugar, 1 ½ cups chopped raisins, ½ cup of chopped white onion, ½ cup of 5% acidity apple cider vinegar (or substitute white vinegar) and 1 teaspoon each of salt, cinnamon, ginger and allspice.

This rhubarb barbecue sauce canning recipe is so quick and easy to make and preserve and tastes delicious as a marinade for grilled meats or as a condiment for burgers and anything else you might use bbq sauce for.

Throw it all in a large, stainless steel pot and bring to a boil, stirring frequently. Then reduce heat to about medium to medium-high and boil the mixture gently until all of the ingredients begin to break down and mixture thickens up to the consistency of a standard store-bought barbecue sauce. This process of boiling gently and stirring frequently until the sauce thickens takes a total of about 30 minutes to get it to the right consistency.

This rhubarb barbecue sauce canning recipe is so quick and easy to make and preserve and tastes delicious as a marinade for grilled meats or as a condiment for burgers and anything else you might use bbq sauce for.

Now, you could can it just like this as the ingredients do break down quite well during the boiling process. But personally I prefer a really smooth barbecue sauce, so to ensure there are no lumps or clumps of rhubarb or raisins in my sauce, I use my beloved Breville immersion blender to blend the sauce to a really smooth consistency.

Then it’s time to can it up! Be sure to leave ½-inch headspace and process in a water bath canner for 15 minutes. Let cool for 5 minutes and then remove and let cool completely before storing.

Enjoy it as a marinade on chicken or pork (I think it would be fantastic on pork ribs) or as a condiment on, well, pretty much anything if you’re at all like me;)

I’m all about using sauces and dips with pretty much every meal, and I find this particular sauce really versatile! So it’s definitely worth the effort of collecting 8 cups worth of rhubarb for, even if you have to buy it at the market:)

 

Canning tools I use and love:

This rhubarb BBQ sauce canning recipe is so quick and easy to make and tastes delicious as a marinade for grilled meats or as a condiment for burgers or anything else you might use regular bbq sauce on. A great way to use up your rhubarb and make your own homemade BBQ sauce for all your summer barbecues! #rhubarbrecipes #rhubarbbbqsauce #rhubarbecuesauce #homemadebbqsauce

“Rhubarbecue” Homemade Rhubarb Barbecue Sauce

Yield: 6 half pints

Ingredients

  • 8 cups chopped fresh rhubarb
  • 3 ½ cups brown sugar
  • 1 ½ cups chopped raisins
  • ½ cup chopped white onion
  • ½ cup apple cider vinegar (5% acidity or substitute white vinegar)
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice

Instructions

  1. Prepare your canner, jars and lids. Wash your jars and bands in hot, soapy water, rinse and bring to a simmer in your water bath canner to sterilize. Always use new lids for safe preserving.
  2. Combine rhubarb, brown sugar, raisins, onion, vinegar, salt and spices in a large, stainless steel pot and bring to a boil on high heat, stirring frequently. Reduce heat to medium/medium-high and boil gently, stirring frequently until ingredients break down and form into a thick sauce.
  3. Use an immersion blender to blend sauce until smooth (or omit this part if you don't mind a few chunks of rhubarb and raisins in your sauce).
  4. Ladle into hot Mason jars leaving ½-inch headspace at the top. Slide a knife around the inner "edge" of the jar to remove any air bubbles. Adjust headspace as needed. Wipe rims, place lids on top and screw bands on.
  5. Place jars in canner and bring water to a boil. Process in a boiling water bath for 15 minutes, then turn heat off, remove lid and let cool in your canner for another 5 minutes. Remove jars and allow to cool completely before storing.

 

Wishing you homemade, homegrown, homestead happiness 🙂

SaveSave


CATEGORIES
HOMESTEADING
REAL FOOD
NATURAL LIVING

38 Comments

  1. Judy Harvey

    I just made this today…went to the local farm market to buy strawberries for jam and saw rhubarb. I had already seen your post about the rhubarb BBQ sauce. So I picked up a couple batches. I had just under eight cups so maybe 7 cups. The batch made three full pints. I also did not chop my raisins since everything’s going to get pureed anyway I just threw them in there. And I used golden raisins. It is absolutely delicious and I cannot wait to try it tonight. I have a pork butt in the slow cooker. But I can see how this would be good on everything.

    Reply
    • Ashley Constance

      Hi Judy! We are so happy to hear that you love the sauce. Adding it to pulled pork is my favourite way to use it, too. Enjoy! -Ashley (assistant)

      Reply
  2. Tracy

    Can this be frozen instead of canned? Unsure I need so much if I half the rhubarb should I half the rest?

    Reply
    • Ashley Constance

      I’ve never tried to freeze it – but I bet it would freeze well! Please report back if you try it out. And yes – just half all of the ingredients for a smaller batch 🙂 -Ashley (assistant)

      Reply
  3. Kathi Hoornbeek

    Hi! This looks really good! I’m wondering if it would be safe to lower the amount of sugar some? I know that rhubarb goes well with a lot of sugar, I just am curious about starting with a bit less and then adding more to taste.

    Reply
    • Anna Sakawsky

      Hi Kathi,

      Yes, you can lower the sugar with no worries about safety. The sugar is more just to preserve the quality of the sauce and help it to thicken into a sweet barbecue sauce:)

      Reply
  4. Nora

    Can I omit the ginger unfortunately I’m allergic to it.

    Reply
    • Anna Sakawsky

      Yes, feel free to omit the ginger:)

      Reply
  5. Caitlin S

    Thank you for posting this. We had so much Rhubarb last summer and ended up making a batch (8 pint jars). We cranked up the spice a little bit per our personal preference, but its really a great recipe! We’ve only made smoked ribs and crockpot meatballs for Christmas Eve with it so far but both times it was a hit! We’ll be making this every year. Bye bye storebought bbq sauce!

    Reply
  6. Roberta Novak

    I was blessed to be able to harvest additional rhubarb today and made a double batch of this sauce. Used my lovely new immersion blender- definitely have a smooth sauce. I wound up with 2 pints and 10 half pints. I cannot rave about this sauce enough!!

    Reply
    • Ashley Constance

      That’s wonderful to hear, Roberta! Enjoy!

      Reply
  7. Roberta Novak

    I just made this yesterday and absolutely love it. I also ended up with just under 3 pints. The next time I will utilize 1/2 pints as I opened my big mouth and promised a jar to my grandson and my sister!!
    Next season this will be the first thing I make (multiple batches)!

    Reply
    • Anna Sakawsky

      So glad you enjoyed this recipe! It’s one of my favourites too:)

      Reply
  8. Leanne

    I made this earlier today with my homegrown rhubarb. Very delicious and such a creative way to use it up. I would think this would taste good on just about anything you put it on. I plan on trying it out on grilled pork chops but I could easily put this on yogurt, oatmeal, smoothies or on a tea biscuit or scone. Really good stuff.

    Reply
    • April

      Hi there.
      I just made this today and it’s delicious.
      How long is this good to store in my pantry?

      Reply
      • Anna Sakawsky

        If you canned it according to the instructions in the post it will be good in your pantry for at least a year. I have some that’s a couple years old and is still fine. After a year the quality may start to degrade but it will still be safe to eat.

        Reply
  9. Lynda

    Could dried plums be substituted for the raisens?

    Reply
    • Anna Sakawsky

      This should be okay (I presume you mean prunes). Prunes are slightly more acidic than raisins and since there is added vinegar it shouldn’t be a problem to substitute them. Just be sure to stick to the same amounts.

      Reply
      • Jasmyne

        Wondering if I might be able to sub frozen rhubarb. We live in a cooler climate so I often cut up and freeze my rhubarb for winter use.

        Reply
        • Anna Sakawsky

          Yes, absolutely! You can use frozen rhubarb in place of fresh:)

          Reply
          • Jasmyne

            Would you use the same measurements?

          • Anna Sakawsky

            Yes same quantities. Just measure from frozen:)

    • Beth

      Just got done making a batch and I am so pleased with the results. I made a few adjustments for my taste which included doubling the onion, doubling the vinegar, adding two large cloves of garlic, and adding 1 tsp smoked paprika to the spices. Because I doubled the vinegar, it may have needed a few extra minutes of stove-time. It is still sweeter than your average bbq sauce, but the spice combo definitely “says” grilled meat. Will be making this again soon!

      Reply
  10. Isabel M

    You inspired me to use up some rhubarb sauce languishing in the back of the fridge. Skipped the sugar since the sauce had it; added a little cumin because I can never leave well enough alone. So good!

    I’m allergic to tomatoes so alternatives are always welcome!

    Reply
    • Tish Painter

      Ooh! That sounds good! I like the idea of adding cumin. 🙂

      Reply
  11. Aimee

    Wondering if I can adapt this to a electric pressure cooker. Any tips?

    Reply
    • Anna Sakawsky

      Hi Aimee,

      If you mean you’d like to adapt it to cook in a pressure cooker, that should be no problem. Since it’s a sauce, you can’t really overcook it. If you’re talking about canning in an electric pressure cooker, this is a no-no. You should never can in a pressure cooker. Only a pressure canner. While this is more important for foods that must be pressure canned (ie. meat, vegetables and other low-acid foods), I would jus steer clear of canning in a pressure cooker altogether. But to cook this in an electric pressure cooker would be just fine. Not sure if the timing but I would imagine it shouldn’t take more than about 5 to 10 minutes on high pressure to get it to a state where it’s soft enough to blend!

      Reply
  12. JACQUELINE

    I know this is all about canning but if you weren’t set on canning, I would think you substitute other fruit (mango’s anyone?) and add hot peppers but freeze it instead. Or have a celebration and BBQ massive quantities and don’t worry about the canning at all!!

    Reply
    • Anna Sakawsky

      Hi Jacqueline!

      If you’re not canning this then you are free to get as creative as possible with this sauce! Mangoes sound delicious! and hot peppers too:) Just make sure if you are planning on canning it, you stick to a tested recipe for safety reasons. Otherwise the sky’s the limit!

      Reply
  13. Rochelle

    How long will this last in the fridge if it is not canned?

    Reply
    • Anna Sakawsky

      Hi Rochelle,

      I’ve had extra leftover that I put in a jar without canning and it lasted us a good two or three weeks (probably closer to a month actually). Not sure how much longer it would last as we tend to go through it by then! But I’ve never had any jars spoil in the fridge, regardless of whether they were canned first or not.

      Reply
  14. Amanda

    Oh, thank you so much! This is exactly the recipe I’ve been looking for. We have such an abundance of rhubarb here and this will be perfect to use some up!

    Reply
    • Anna Sakawsky

      No problem! This is one of my absolute faves. Just ran out of last year’s batch and have to make some more!

      Reply
  15. kathy

    Hi Anna,
    Can I add hot peppers to add some spiciness? Or would that change the ph enough to worry about?
    Thank you,
    kathy

    Reply
    • Anna Sakawsky

      Hi Kathy,

      It’s not recommended to add peppers to canning recipes as this can affect the PH balance. You can safely leave out peppers from a tested recipe, but adding them in can possibly be a cause for concern as peppers (even hot ones) are a low-acid fruit. I would love to say “go ahead and add one or two because you’ll probably be just fine,” but I also feel it’s better to err on the side of caution and stick to tested recipes.

      Reply
      • Amanda

        Or add a dash of cayenne pepper perhaps should be fine

        Reply
  16. Molly

    What else could I use in place of the raisins?

    Reply
    • Anna Sakawsky

      Hi Molly,

      This recipe is adapted from a Ball canning recipe that calls for raisins, so I wouldn’t feel comfortable advising any type of swap in this case. The reason for this is that, while in normal cooking recipes, you might swap dates or dried cranberries or something for raisins, in canning this can affect the PH balance of the finished product which can make the recipe unsafe for consumption. I tried researching safe substitutes for raisins in canning but unfortunately didn’t find any trusted sources that could recommend a swap. I would advise sticking with the raisins in this case to be on the safe side. I will say, however, that if you’re on the fence about using raisins because you don’t like them, you would honestly never know there were raisins in this recipe when all is said and done. They get puréed completely and blended in. I hope this helps! Sorry I can’t suggest a safe substitute. Such is the science of canning though. Better safe than sorry.

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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. 
You Might Also Like
Homemade Yogurt Recipe (Plain & Greek Style)

Homemade Yogurt Recipe (Plain & Greek Style)

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   I’ve known that homemade yogurt was “a thing” for a long time. I always considered making it myself, but it was never really at the top of my list of skills to...

read more

The Ultimate Guide to Emergency Water Preparedness

The Ultimate Guide to Emergency Water Preparedness

* This article contains affiliate links. For more information, please read my Affiliate Disclosure.   Water. Fresh, clean, potable water—Besides air, it’s absolutely the most important thing when it comes to survival. To many people around the world who...

read more

The Modern Homesteading Conference is just a few short weeks away, and I have TWO free tickets to give away to one lucky winner.

This is a live, in-person event in Coeur d’Alene, Idaho on June 28th and 29th. I’ll be there speaking and teaching alongside expert homesteaders like Joel Salatin (Polyface Farms), Melissa K. Norris (Pioneering Today), Carolyn and Josh Thomas (Homesteading Family), Lisa Bass (Farmhouse On Boone), Anne Briggs (Anne Of All Trades), Lisa Steele (Fresh Eggs Daily), Robyn Jackson (Cheese From Scratch) and more!

Comment “ENTER” below and I’ll send you the link where you can submit your details and enter to win!

I’ll be drawing a winner this Thursday, so make sure to enter by tomorrow night (Wednesday, June 5th) if you wanna win!

May the odds be ever in your favour 😉
...

17 4

For Mother’s Day this year, my husband is teaching our daughter to empty the dishwasher on her own. It may seem like a small feat, and for anyone who has kids who already do this and more, this may seem like nothing to celebrate. But for all of the moms who understand how much quicker and easier it is to just “do it yourself,” slowing down and allowing our daughter to take ownership of this even if it’s not perfect or takes twice as long is a huge milestone, both for her and for us as parents!

While it may sometimes feel like the work that we do day in and day out is just mundane and repetitive, the way we show up every day over many years with our children will have a huge impact on the type of people they’ll grow up to be.

What we teach them—the skills we pass on and the values we instil—will help to shape who our children become as adults, and who they become as adults will help to shape what our future world looks like.

It may seem as simple as emptying a dishwasher, but what this really symbolizes is that we’re raising a capable human being who takes responsibility for contributing to our household and is a valued member of our family. And since she will someday grow up to run her own household, possibly be a mother herself, and contribute to our future society, that means that we, as parents, (and especially us moms!), have immense power to shape what the future looks like through the simple actions we take every day to teach and empower the next generation.

All of that to say, thanks for everything you do moms! You are more valued and powerful than you know.

Happy Mother’s Day, and may someone else be doing the dishes for you today!
...

21 2

Hot cross buns are an Easter tradition in our house, so naturally I wanted to learn how to make them at home.⁣

They're surprisingly easy to make with just a few basic ingredients, including flour, dry active yeast, milk, eggs, sugar and spices, plus raisins or, more traditionally, dried currants and/or candied citrus peels. ⁣

Click the link in my bio to learn how to make your own and enjoy hot cross buns fresh out of the oven this Easter!
...

15 1

🗞 BREAKING NEWS!

I’m not always so good at sharing all of the awesome stuff I’ve got going on in life and business here on social media. When you’re a full time homesteader, business owner, editor, mom and wife, sometimes IG falls by the wayside 😬

But I just had to pop in this morning to let you know that I’m doing something I’ve never done before, and offering anyone who would like to try out my online membership program—The Society Of Self-Reliance—the opportunity to join for just $1.

Yup, you read that right: Right now, you can get unlimited access to The Society Of Self-Reliance for an entire month for just $1!

Here’s what you get access to:

🌱 Over 150 video lessons to help you build your skills in the kitchen, garden, workshop and home.

👨‍🌾 A private community of amazing people sharing their on journeys and supporting you in yours.

🫙 Our monthly live group coaching call, where you can ask questions and where I offer personalized help and guidance on your homesteading journey.

🌿 Exclusive bonuses: Get downloadable digital copies of my Home Canning Handbook and the annual edition of Modern Homesteading Magazine for free (regular $40 for both), as well as access to other bonuses, like my gardening and preserving masterclasses and bonus interviews with other top homesteaders.

I’m only offering this deal for a limited time, and after it’s over, the membership cost will be going up. But if you join now for $1 and decide you love it, you’ll still be able to continue with your membership for the introductory price of just $20/month (or $200/year).

However, if you decide The Society Of Self-Reliance just isn’t for you right now, you can cancel any time.

All you have to lose is $1, but what you have to gain is priceless:

—> Independence and self-reliance in all areas of life.
—> Security and confidence in your ability to provide for yourself and your loved ones in good times and bad.
—> Freedom from complete and total dependency on “the system”
—> Skills and knowledge you can pass down to the next generation.
—> Fellowship and community with other likeminded folks.

And so much more!

Comment “Society” below and I’ll send you the deets!
...

67 4

Me shopping for Easter candy for my kids, and walking out empty handed because it’s all full of absolute garbage!

I don’t mind my kids having sugar now and again, but I draw the line at food dies, seed oils and artificial ingredients. (Or at least, I try!)

Hey, we’re not perfect, and yes, our kids will get Easter candy on Sunday morning. Ryan has already bought some and I’m sure he didn’t check all the ingredients like I do! I’m fine with the 80/20 rule most of the time. But the meta question here, is why are these types of ingredients allowed in foods to begin with? Especially food marketed toward kids!

Yes, it’s “junk food.” I don’t expect it to be HEALTHY. But it could be made better by omitting the known carcinogenic ingredients that have been linked to everything from ADHD to hormone imbalances to cancer!

Folks, we must demand better. We DESERVE better, and so do our kids.
...

27 7

We said goodbye to a family pet yesterday. My mom has had Zoe since I was a teenager, and Evelyn has grown to love her during her visits with nanny.

It’s never easy to say goodbye to a family member, human or furry. But we don’t shelter our kids from death either. Evelyn was with us when we found our rabbits dead. She went with my mom to say goodbye to her other cat a year ago. And she knows where the chickens go when it’s their time.

Having a healthy relationship to death is important. It is, after all, the only certainty in life.

Today Ryan is heading down to clean out his dad’s place after he passed last week. They had a strained relationship, so our kids never knew him as their grandpa. But still, it’s never easy.

It does, however, teach us to be grateful for every day we’re alive, and to appreciate the ones we love while we’re still together, because you never know how much time you have left.

RIP Zozo ❤️ See you over the rainbow bridge 🌈 🐾
...

94 16

When I first started homesteading, gardening, and trying to be more self-sufficient, I had no idea what I was doing. Everything was new to me, and I had no one in my life to teach me the ropes.

I’m not a second or third or fifth generation homesteader. I’m a born-and-raised city girl who had to figure it out on my own, using books from the library and resources from the internet, and advice from random strangers on social media.

While these free resources have taught me a lot, I’ve also come across lots of bad (or just wrong) advice online, and sadly, I’ve dealt with a jerk or two in the comments section of public Facebook groups.

Eventually I did invest in online mentorship and my success from there was exponential. Now, less than a decade after leaving the city in pursuit of our new life as homesteaders, I’ve not only learned how to grow an abundance of food and troubleshoot all kinds of plant issues to ensure a healthy crop and successful harvest, but I’ve learned how to be more self-sufficient in just about every area of life.

I’ve learned how to
🌱 grow my own groceries
🫙 can and preserve my own food
🌿 make herbal medicine and natural products
💵 create multiple income streams
🆘 prepare for a wide range of emergencies
and more.

Plus, with my husband’s help, he can also
🛠 fix or build most things
so together we’ve got a wide range of skills that allow us to live a more empowered, self-reliant life.

Now I want to help you do the same…

I recently reopened the doors to The Society of Self-Reliance—my private membership program where I teach you the skills and mindset you need to become more self-reliant in every area of your life.

Not only do you get access to nearly 150 step-by-step video tutorials (and counting), you also get monthly live group coaching calls with me, and access to a private, SUPPORTIVE and knowledgeable online community of likeminded folks on the same journey.

For a limited time, you can join The Society for just $20/month (or get two months FREE with an annual membership!).

Come, join a community of people who will lift you up and ensure you DON’T starve 😉

Comment “Society” below to learn more!
...

29 7

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! ***
...

38 14

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
...

31 5

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…)
...

122 42

© The House & Homestead | All Rights Reserved | Legal

Skip to Recipe