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...

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...

Middle Eastern breads

By Habeeb Salloum Issue #135 • May/June, 2012 Arabs, the majority people in the Middle East, eat bread with every meal. In tradition and in daily life, bread is held to be a divine gift from...

Hunting, processing, and serving black bear

By Linda Gabris Issue #162 • November/December, 2016 Bear was a popular meat in our house when I was growing up in the rural woods. Black bear was Grandpa's favorite big game animal to hunt and...

Preserving plums

By Kristina Seleshanko Issue #171 • May/June, 2018 I’ve read that the Chinese believe plums symbolize good luck; perhaps that’s why plums are one of the most cultivated fruits on earth. (Or maybe it’s just that...

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...

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....

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...

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...

Do you suffer from gout? Here are some recipes that might help

By Habeeb Salloum Issue #103 • January/February, 2007 For two days we had been exploring the fantastic ruins of Petra, Jordan's number-one tourist attraction. The last day, after walking around intrigued by this ancient Arab Nabataean...

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...

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...

Canning game meat

By Linda Gabris Issue #166 • July/August, 2017 Attempting to can meat (or any other low acid food, for that matter) without the use of a pressure canner is every bit as foolhardy as arming up...

Baking Bread

By Linda Gabris Issue #168 • November/December, 2017 Growing up in the rural woods miles away from the nearest country store, store-bought bread was seldom seen in Grandma’s house. So to keep up with demand, she...

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...

Successful cold storage

By Sylvia Gist Issue #82 • July/August, 2003 Crisp carrot sticks, fresh cabbage, and fried potatoes from my Montana garden in June? Yes, but only if I've kept them in cold storage from last summer's garden. A...