Free article Archives - Backwoods Home Magazine

The best apple pie you’ll ever bake

By Richard Blunt Issue #132 • November/December, 2011 Dave Duffy, the publisher of Backwoods Home Magazine, asked me to review some of my early recipes and see if any needed updating. After rereading a few, I...

Saving money on the homestead

By Jackie Clay-Atkinson Issue #148 • July/August, 2014 I come from a "penny-pinching-and-proud-of-it" family background and I learned the importance of saving a buck at an early age. Throughout my journey toward a self-reliant lifestyle, I've...

Making hard cider

By Matt Purkeypile Issue #143 • September/October, 2013 Hard cider is an American tradition dating back to before the Revolution. In the early days of America, it was as prevalent as beer. Unlike what we teach...

Why I’m nice to telemarketers

By John Silveira July 22, 2000 We complain because they bug us during supper. Of course, it wouldn't make sense for them to call us at 1:00 in the afternoon because we're not usually home then....

Build this sturdy large-capacity food dehydrator

By Charles Sanders Issue #63 • May/June, 2000 Drying of food as a means of preservation has been around for a long time. Populations in suitably dry climates all around the globe have dried meat, fish,...

Growing Productive Strawberries

By Edna Manning Issue #86 • March/April, 2004 Here on the Canadian prairies, I have found strawberries to be perhaps one of the most delicious, least-demanding and productive fruits I can grow in our Zone 2...

How to build a good fence for your homestead

By Charles Sanders Issue #103 • January/February, 2007 One of the basic fixtures on a homestead is fencing. Fences are used to keep animals in, or...

Build a deluxe barrel stove

By David Lee Issue #108 • November/December, 2007 Winter is coming again, pretty much on schedule in spite of global warming, and it will be cold, just like always. Having a reliable heating system makes winter...

Fruit Trees

By Alice B. Yeager Fall winds down with the ripening of a Japanese persimmon known as the Fuyugaki variety. Issue #104 • March/April, 2007 There's not one of us who...

Centennial of the All-American .30-06

By Massad Ayoob Issue #100 • July/August, 2006 In the long love affair between America and the rifle, there has never been an interlude quite as intensive as the epoch of the .30-06. This cartridge celebrated...

Reload your own brass

By Dale Petry Issue #132 • November/December, 2011 Not long ago a friend called to say he had seen an unusual rifle at the local gun shop. Shortly after that call I found myself in possession...

Life-saving snowshoes

By Len McDougall Issue #126 • November/December, 2010 If you live in or drive through places where winter generally means having snow on the ground from autumn till spring, you should have a functional pair of...

Which wars work best? The ones we fight or the ones we avoid?

By Dave Duffy Issue #102 • November/December, 2006 History is supposed to teach us the lessons of wars past so we won't blunder into stupid wars in the present. Since I have mixed feelings about our...

Meat For the Homestead

By Jackie Clay-Atkinson Issue #137 • September/October, 2012 Meat is often the most expensive portion of our grocery bill, and it is getting more and more expensive every day. I've seen steaks "on sale" for more...

Gleaning — An Old Tradition Made New

By Daniel Furtney Issue #147 • May/June, 2014 Gleaning. You may remember the term from Sunday School or your Bible studies. In the book of Ruth, "gleaning" refers to poor people being allowed to follow a...

Broccoli and Ziti

Recipe of the Week Broccoli and Ziti Courtesy of Oliver Del Signore Walk into almost any restaurant that claims to serve Italian food and you will likely find on the menu broccoli coupled with some pasta, usually ziti...