A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.

Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.

Food Freedom is an experiment in the gift economy and we offer it to you on a donation basis. Please visit https://www.robingreenfield.org/shop/foodfreedom/ to learn more and order a copy! *** Ten years ago, Robin Greenfield awoke to the destruction of the industrial food system. Since then, he has been deeply exploring the food we eat, often through immersive activism, which led to one of his most burning questions: could he step outside of the food system completely and grow and forage 100% of his food? In Food Freedom, he shares his adventures of living without grocery stores or restaurants. Nothing packaged, processed, or shipped; not even multivitamins, supplements, or spices. Within the city of Orlando, Florida, he turned lawns into abundant gardens, with a biodiversity of over 100 plant species. He foraged 200 species of plants and mushrooms from nature, experimenting with food as his medicine. Follow Robin on an emotional journey as he explores: - Growing and foraging to deepen his connection to local food and establish a relationship of reciprocity with the land - The industrial food system that likely brought you today’s meal - How communities are taking back control of their food and creating food sovereignty - How you, too, can grow your own and forage to gain food freedom The good food revolution is not a lonely path. Millions have embarked on the journey and are waiting for you to join them. Question your food. Uncover the truth. Liberate yourself through relationships with our plant community! 100% of profits, after book distribution, are donated to Gardens of Liberation, supporting Indigenous and Black-led food sovereignty initiatives.

Learn how to preserve a summer day — in batches — from this classic primer on drying, freezing, canning, and pickling techniques. Did you know that a cluttered garage works just as well as a root cellar for cool-drying? That even the experts use store-bought frozen juice concentrate from time to time? With more than 150 easy-to-follow recipes for jams, sauces, vinegars, chutneys, and more, you’ll enjoy a pantry stocked with the tastes of summer year-round.

This is not your grandmother's gardening book. You Grow Girl is a hip, humorous how-to for crafty gals everywhere who are discovering a passion for gardening but lack the know-how to turn their dreams of homegrown tomatoes and fresh-cut flowers into a reality. Gayla Trail, creator of YouGrowGirl.com, provides guidance for both beginning and intermediate gardeners with engaging tips, projects, and recipes -- whether you have access to a small backyard or merely to a fire escape. You Grow Girl eliminates the intimidation factor and reveals how easy and enjoyable it can be to cultivate plants and flowers even when resources and space are limited. Divided into accessible sections like Plan, Plant, and Grow, You Grow Girl takes readers through the entire gardening experience: Preparing soil Nurturing seedlings Fending off critters Reaping the bounty Readying plants for winter Preparing for the seasons ahead Gayla also includes a wealth of ingenious and creative projects, such as: Transforming your garden's harvest into lush bath and beauty products Converting household junk into canny containers Growing and bagging herbal tea Concocting homemade pest repellents ...and much, much more. Witty, wise, and as practical as it is stylish, You Grow Girl is guaranteed to show you how to get your garden on. All you need is a windowsill and a dream!

Now that you’ve mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops — including beans, beets, squash, tomatoes, and much more — to keep your pantry stocked throughout the year. Each vegetable profile highlights how many plants to grow for a year’s worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable. Foreword INDIES Silver Award Winner GWA Media Awards Silver Award Winner

Cucumbers, apples, strawberries, and more fresh from your very own...

Growing your own food is a hot topic today because of the high cost of transporting food long distances, the heightened problem of diseases caused by commercially grown foods, concerns of the overuse of chemicals in mass food production, and the uncertain health effects of GMOs. Many people—from White House executives to inner-city kids—have recently discovered the benefits of homegrown vegetables and fruits. Community gardens, and even community canning centers, are increasingly popular and have turned roof-top gardening into a great and healthy food source. And on a smaller scale, some plants can even be grown in containers for the smallest backyard or patio. The possibilities for growing your own food are endless! The Grow Your Own Food Handbook informs you how to grow all types of vegetables, fruits, and even grains on your own land or in any small space available to you and your family. Also included is information on specific health benefits, vitamins, and minerals for each food, as well as detailed instructions for fall and winter food growing. Learn how to grow for your family, harvest and store all types of home-grown produce, and find joy in eating foods planted with your own hands.

Table of Contents Introduction Soil Composition Inspecting the Composition of the Soil Proper Tools And Equipment Planning Your Ground Proper Soil Preparation Proper Plot Drainage Proper Digging Process Proper Methods of Sowing Seeds Manure Green Manure Conclusion Author Bio Publisher Introduction It was in 1914 and in the beginning of World War I, when people suffering from the ravages of war decided that they would not go hungry. And that is why when the menfolk were away fighting, the old people, the children and the women decided that they would grow their own vegetables in their own gardens or in every available free space where they could get 4 inches of soil. These gardens were called victory gardens and the produce of these gardens made sure that during the war, absolutely no family starved, there was even enough extra to be sold in the market, and also to be sent to feed the whole British army fighting abroad! So just imagine that every family decided that even if it was living in a city or far away from wide-open spaces and farm area, they could grow their own vegetables, right there, in their suburban houses, on their terraces, balconies, or even in their kitchens. It is surprising to know that by World War II, even though Britain was still very much in the habit of making victory gardens to feed its people, and its army, other countries in the West did not follow this very sensible idea of growing your own food. One wonders why. However, today you can consider yourself on just such an emergency footing. With the world's economic condition being what it is, and not many people bothering much about working their lands to grow food, no wonder they would rather eat unhealthy food, which they buy wholesale in tins and cans, rather than eat healthy nourishing food. Canning your own food to preserve it has been done all over the world for millenniums. So why are we buying foodstuffs, in cans and tins, full of artificial preservatives, fresh off supermarket shelves? I remember a friend of mine visiting a country, which had been hard hit by the Great Depression of 2004. She was surprised to see many people of the city, just getting depressed, because they had lost their jobs, and they expected their government to spoonfeed them and give them money for food and clothing. She said, “why do not the states put these people to work on land and help them grow food, doing something useful for a change, instead of just sitting by the side of the road in a self pitying binge?” I told her that that was not the culture in this particular society. People were used, to having other people take on the responsibilities since childhood, and they were not willing to take on any responsibility on their own, or do anything on their own initiative, because all of that meant going out and working.