Raising your own beef

By Jackie Clay-Atkinson Issue #175 • January/February/March, 2019 Every time I sit down to enjoy a wonderful beef roast or perfectly grilled steak, I am so thankful we began raising our own beef. The flavor of...

Building David’s Cabin, Part One

By Jackie Clay-Atkinson Issue #172 • July/August, 2018 Like most young folks today, our son David graduated high school, got a job, and went to college (accumulating student loans in the process). After that, he worked...

Build Your Own Hoop House

By Jackie Clay-Atkinson Issue #171 • May/June, 2018 I’ve had my own garden for more than half a century, and I have learned a few things after all these years. One of the most valuable things...

Keeping homestead animals healthy

By Jackie Clay-Atkinson Issue #169 • January/February, 2018 As a veterinary field technician for more than 20 years, I saw firsthand the frustration and heartbreak when animal owners called the veterinarian (or started treatment) too late...

Your survival depends on water

By Jackie Clay-Atkinson Issue #167 • September/October, 2017 As you develop your preparedness plans, consider your water supply. You can go without food for weeks but when you lack water for as little as two days,...

Grow Open-Pollinated Tomatoes

By Jackie Clay-Atkinson Issue #166 • July/August, 2017 Nearly all of us homesteaders grow tomatoes in our gardens. Tomatoes are hugely valuable as a homestead crop. After all, they give us a wide variety of products. Many...

Digging a shallow well

By Jackie Clay-Atkinson Issue #165 • May/June, 2017 When we first looked at the land which is now our off-grid homestead, the realtor mumbled an apology for an old gravel pit on the property from the...

Growing and Using Peppers

By Jackie Clay-Atkinson Issue #164 • March/April, 2017 I’ve been growing peppers for more than 50 years now and can’t imagine a garden without them. There are so many different varieties that no matter where you...

Bugging out in place

By Jackie Clay-Atkinson Issue #163 • January/February, 2017 Some emergency situations require quick evacuation. You barely have time to grab your bug-out bag, gather the family, and run out the door. Most of us are ready...

Preparing for winter

By Jackie Clay-Atkinson Issue #161 • September/October, 2016   In some climates, winter's no big deal — just a little rain and cooler weather. But for the rest of us, winter is something to be prepared for....

Emergency planning beyond the bug-out bag

By Jackie Clay-Atkinson Issue #157 • January/February, 2016 In many emergency situations, simply staying home can be your most sensible choice. After all, most of us have stocked up on a good supply of food in...

Salsa

Jackie Clay  Ingredients 40 medium tomatoes 5 cups finely chopped onions 4 cups finely chopped celery 2 cups finely chopped jalapeños (may use other peppers, to taste) 1/2 cup lemon or lime juice 1/2 cup finely chopped cilantro 5 Tbsp. salt Method To peel...

Baked barbeque beans

Jackie Clay Ingredients 2 cups dried beans 1 tsp. baking soda 1/4 lb. chopped ham or other smoked meat 1 cup barbecue sauce 1/2 tsp. salt dash black pepper 1 Tbsp. molasses 1 medium onion, chopped Method Soak beans overnight, adding a little baking soda...

Quince preserves

Recipe of the Week  Quince preserves  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 3 cups sugar 2 qts. water 7 cups pared, cored, quartered quinces Method When preparing quinces, discard all gritty parts....

Lazy housewife pickles

Recipe of the Week  Lazy housewife pickles  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 qts. small cucumbers 1 cup dry mustard 1 cup sugar 1 cup salt 1 gallon vinegar Method Wash the cucumbers,...

Española eggs

Recipe of the Week  Española eggs  Courtesy of Jackie Clay   You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients Shortening to fry 1 medium onion, sliced 8 Anaheim, Big Jim, or Relleno peppers, green roasted If you want...