Sheep & Goats Have Year-Round Small-Farm Value
May 2, 2022Sheep and goats make excellent livestock for small farms with financial or space limitations, and their products can bring producers some income, too.
Basic Rules For Canning Meat (Book Excerpt)
March 23, 2022In this excerpt from “Pressure Canning for Beginners and Beyond,” author Angi Schneider lays down the basics for canning meat.
Eating Seasonal Meat: A History Of Homestead Meats
March 7, 2022Though modern conveniences allow year-round storage, meat was once a seasonal concern, reflected in many of our dining traditions of today.
Canning Equipment and Supplies
January 18, 2016Excerpt from the Popular Kitchen Series magabook Canning & Preserving with permission from its publisher, BowTie magazines, an division of BowTie Inc. Purchase Canning & Preserving here. Here’s what you need to have in your kitchen before you begin canning. A pot with a lid: for processing high-acid foods with a pH level of 4.6 […]
The Science of Canning and Preserving
January 18, 2016Excerpt from the Popular Kitchen Series magabook Canning & Preserving with permission from its publisher, BowTie magazines, a division of BowTie Inc. Purchase Canning & Preserving here. Nothing compares to the sweet, crisp taste of a fresh-picked green bean or the tart burst of a plump blackberry, still warm from the afternoon sun. Unfortunately, it’s […]
What Foods Can You Dehydrate?
January 18, 2016Want to start dehydrating but not sure where to start? Here are some suggestions for what dries well for safe, overwinter storage.
The Difference Between Organic and Farm Raised
October 30, 2015With a lot of hype about food labels and farming practices, it’s important to know the truth about the meat you’re buying and understand the labels you can use on your own farm products.
25 Beef and Pork Cuts and How to Cook Them
June 2, 2015You have a lot of options when you take your homegrown meat to the processor. Make sure you ask for the cuts you’ll enjoy cooking.
The Book That Makes Butchering Less Scary
April 9, 2015While not for the vegetarians among us, this butchering manual and meat-focused cookbook will have omnivores drooling.
Why You Should Make Stock from Leftovers
July 31, 2014Read about a better way to deal with leftovers whether they are meat, bone, or vegetable.
