Free article Archives - Backwoods Home Magazine

Make a fully functional cold storage pit/mound and enjoy your garden’s production all winter

By Armand O. Deblois Issue #47 • September/October, 1997 Cold stored fruits and vegetables are the next best thing to fresh-picked. Flavor and texture change little and nutritional value remains high. They keep for an amazingly...

Peloponnesian Pot Roast

Recipe of the Week Peloponnesian Pot Roast Courtesy of Beverly Rossman This is a fantastic and different pot roast. I usually double the sauce for this roast. We like lots of sauce to put on the...

Book Review: The Encyclopedia of Country Living By Carla Emery — 40th Anniversary Edition

Reviewed by Jackie Clay-Atkinson Issue #141 • May/June, 2013 Are you a new homesteader? Perhaps you have dreams and plans to become one sometime in the near future? Maybe you're an old-timer, like me, needing a...

Preparedness for travelers

By Brad Rohdenburg Issue #81 • May/June, 2003 When the subject of preparedness comes up, do you think of having a stock of supplies in your kitchen pantry in case of a storm? Maybe a backpack...

Apple slaw

Recipe of the Week Apple slaw Courtesy of Anne Westbrook Dominick You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 cups shredded cabbage 2 large apples, cored and diced (not peeled) 1 small onion, minced 2 Tbsp....

Foraging for wild berries

By Kristina Seleshanko Issue #176 • April/May/June, 2019 I had just posted a photo online of some wild berries I was going to preserve, when suddenly I was inundated with messages: “Are those really safe to...

Kentucky Country Ribs

Recipe of the Week Kentucky Country Ribs Courtesy of Beverly Rossman Ingredients 3 to 3 1/2 pounds pork country ribs, cut into single-rib sections 3/4 cup water 1/3 cup bourbon whisky (or apple juice) 1/2 cup light brown sugar 1/4...

Solar system codes — Build it right!

By Jeffrey Yago, P.E., CEM Issue #154 • July/August, 2015 Here, multiple homemade solar modules have caught fire and burned. The further you go into the mountains or rural countryside, the more some people think building codes...

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...

Chicken San Francisco

Recipe of the Week Chicken San Francisco Courtesy of Beverly Rossman Ingredients 1 2 to 2-1/2 lb chicken, cut up to frying size pieces Grated rind and the juice of 2 medium oranges 1 Tablespoon grated onion 1/2 teaspoon...

Demystifying real rye bread

By Richard Blunt Issue #141 • May/June, 2013 Rye has been a popular bread grain in many parts of Europe for hundreds of years, second only to wheat. Popular regional rye breads can be found in...

Coconut Rice Pudding

Recipe of the Week Coconut Rice Pudding Courtesy of Letty Morris Ingredients 2 cups Coconut Milk 1 cup short grain Rice 1 cup Milk 1/4 cup Sugar 4 Tbsp. Butter 1 piece rind from 1/4 Lime Method In a bowl, mix the rice with the coconut...

Wildlife Tracking 101

By Len McDougall Issue #109 • January/February, 2008 A whitetail doe and her four-month-old fawn leave evidence that they came to drink at the shoreline of Lake Superior, just minutes before this photo was taken. These tracks...

The tenuous hold of honesty in modern America

By John Silveira Issue #87 • May/June, 2004 The other day I stopped in the middle of Myers Creek Road, just outside of Gold Beach, Oregon, and took some photos of my roommate. It was cold....

Tips and handy hints for 4X4 living

By Jackie Clay Where Jackie lives, a 4x4 is essential Issue #71 • September/October, 2001 After spending more than 35 years living in homesteads that were so out of the...

Potato soup

Recipe of the Week Potato soup Courtesy of Alice Brantley Yeager You'll find this recipe and over 400 more in Backwoods Home Cooking.Click Here Ingredients 4 cups peeled, diced Irish (white) potatoes 1 medium onion, coarsely chopped 3 Tbsp. flour 1...