PRESERVATION

METHODS

Core preservation techniques, from canning to root cellaring. Start here if you're new to preserving food.

• MTH CANNING AND PRESERVING FOOD AT HOME — Pressure canning, water bath canning, and safety fundamentals
• MTH DRYING AND DEHYDRATING FOOD AT HOME — Sun drying, dehydrator methods, and storage of dried foods
• MTH FREEZING FOOD AT HOME — Blanching, packing, and organizing your freezer
• MTH ROOT CELLARING — Traditional cold storage for homesteaders
• MTH SAVING SEEDS — Your garden's future, one seed at a time
• MTH SMOKING AND CURING MEAT AT HOME — Hot smoking, cold smoking, dry curing, and brine curing

FERMENTATION IN BUCKETS

Deep dives into five-gallon bucket fermentation. Traditional recipes from around the world, scaled for the homestead.

• FER PICKLING IN FIVE-GALLON BUCKETS — The master guide: equipment, brine science, and universal techniques
• FER CARROTS — Russian kvashenaya, Scandinavian sauer karotten, Armenian tourshi, Korean jangajji, and more
• FER CUCUMBERS — Fermented dill pickles, Russian malosolnye, Polish ogórki, Korean oi sobagi, and more
• FER SAUERKRAUT AND CABBAGE — Traditional sauerkraut, kimchi, curtido, suan cai, and 15 more global cabbage ferments
• FER TOMATOES — Green tomato pickles, fermented sauce, sun-dried, and 15 more preservation methods
• FER BUSH BEANS — Dilly beans, fermented fasulye, leather britches, Korean kong jangajji, and more