Fireplace cooking cures the winter blues
By Robert L. Williams
Issue #19a • January/February, 1993
Several years ago we experienced a prolonged winter storm that left power lines down and thousands of people without heat, hot water, and operative cookstoves. And for...
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...
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...
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...
Bologna sandwiches and roasted rabbit
By Habeeb Salloum
Issue #61 • January/February, 2000
"I don't know what I'm going to do with all this bologna!" My mother was speaking to herself as she tried to find room for two huge bologna...
Here are some cucumber pickles to make at home
By Olivia Miller
Issue #41 • September/October, 1996
Preserving produce by "pickling" is one of the oldest and most delightful ways to save your summer harvst for your winter table. The word "pickle" applies to any...
How to tell a bad egg
By David Scott Matthews
Issue #53 • September/October, 1998
One of the things that my family loves most about living in the country is that we get to eat fresh eggs from our genuine free-range chickens....
Picnicking with class!
By Jean Louis L’Heureux
Issue #63 • May/June, 2000
Picnic weather has arrived and there's nothing like enjoying good food with family or friends in the scenic outdoors. I have several recipes that have made my...
Blanching vegetables
By Tom Kovach
Issue #59 • September/October, 1999
If you plan to freeze your vegetables, it is a must to blanch most of them. Blanching slows or stops enzyme action which can cause the vegetables to...
These chocolate treats make great gifts and delicious holiday desserts
By Tanya Kelley
Issue #42 • November/December, 1996
Just in case the world comes to an end, I plan on keeping plenty of chocolate on hand in my food storage. That is, if I can keep...
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...
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 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,...
The incredible cattail — The super Wal-Mart of the swamp
By Kevin F. Duffy
Issue #43 • January/February, 1997
I can think of no other North American plant that is more useful than the cattail. This wonderful plant is a virtual gold mine of survival utility....
A Native American feast
By Jackie Clay
Issue #66 • November/December, 2000
When the holidays roll around, a lot of folks get bored with the "same-old meal." You know, turkey, mashed potatoesthe whole traditional meal. But some adventurous families might...
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...
