Seven secrets of Dutch oven cooking

By Roger L. Beattie Issue #47 • September/October, 1997 Squatting heavily in dank basements, drafty attics, and dusty, cluttered garages, these three-legged hulks from a bygone era wait impatiently to release their treasures. Until then, they...

Making dandelions palatable

By John Kallas, Ph.D Issue #82 • July/August, 2003 We've heard stories about how good dandelions are. What one usually hears from enthusiastic wild food promoters is, "All you need to do is find very young...

You can safely and easily can your own meat

By Jackie Clay Issue #105 • May/June, 2007 Of all the foods I can every year, the most useful is the wide variety of meats. While we aren't huge meat eaters, these rows and rows of...

Here are some simple tips on how to store apples for a long, long...

By Don Fallick Issue #41 •September/October, 1996 Almost any kind of apple will keep for three or four months, or even longer, if stored properly. It's cheap and easy to do. All you need is newspaper,...

Canned bacon — Roll your own

By Enola Gay Issue #127 • January/February, 2011 I have to admit, I am somewhat of an extreme canner. I love to can unusual things—canned foods you just don't find on everyone's shelves. My latest canning...

Just for Kids: Some pioneer recipes

By Lucy Shober Issue #30 • November/December, 1994 Click on pictures for printable, full-sized versions to color. When I was a little girl, I used to visit my grandfather's home town in Edgecombe County, North Carolina. He...

Harvesting the wild: Acorns

By Jackie Clay Issue #79 • January/February, 2003 When I was just a little girl, I used to collect acorns by the boxfull as they fell in the fall. I didn't know why. They just felt...

Solar Food Drying

By Marcella Shaffer Issue #58 • July/August, 1999 The oldest known method of food preservation is drying food using the heat from the sun. Unfortunately it has become the least used as freezers and pressure canners...

Start your food storage on $10 a week

By Alan T. Hagan Issue #59 • September/October, 1999 If Old Mother Hubbard had had a food storage program before she went to her cupboard her poor dog would have gotten his bone. Given the fact...

Here are some tasty ways to use those end-of-season green tomatoes

By Marjorie Burris Issue #41 • September/October, 1996 That gentle nip in the autumn air feels pleasant to your cheeks, but it also means that one more tomato season is about to come to an end....

7 Mistakes of food storage

By Vicki Tate Issue #55 • January/February, 1999 If you are going to store food, make sure that the food you store is adequate for the need you and your family anticipate. This may not be...

Cooking from long-term food storage

By Jackie Clay Issue #55 • January/February, 1999 All self-reliant families know they should have at least a year's worth of food and essential supplies stored up in a large pantry. Unfortunately, actually eating from long-term...

Canning 101 — Pickles, fruits, jams, jellies, etc.

By Jackie Clay Issue #53 • September/October, 1998 For some reason, (definitely unknown to me) canning, as a method of very long term food storage, fell into disuse. Maybe it's the hurry/rush syndrome many folks have...

The enchanting Chanterelle — Gourmet goodies free from the forest

By Devon Winter Issue #101 • September/October, 2006 They're prized by the world's top chefs. They're served in the most elegant restaurants. You'll pay a pretty penny for them at farmers' markets. Yet they're abundant and...

Make grape juice the easy way

By Tanya Kelley Issue #41 • September/October, 1996 Squeezing and straining grapes for grape juice was not exactly my idea of fun. So when my neighbor showed me a faster, easier method, I was delighted. For...

You can become a hardcore forager

By Larry Cywin Issue #47 • September/October, 1997 Most homesteaders and country dwellers forage a little. It might be hunting for morels in the spring, berries in the summer, or boletes in the fall. Some forage...