How a small group of committed people can truly make a change for good.
There are many ways to protect wood from the effects of weather, what is your favorite technique?
The work of growing, harvesting and preserving your own food comes together in the satisfying instant when canning lids pop. Don't leave the kitchen until you've savored the sound of a job well done.
Readers who love canning share their firsthand reports about the foods they can at home, and why.
This little chipmunk ponders about how much food to store for the coming fall and winter seasons.
Here's a quick and easy tip for freezing peaches.
Get expert advice on how long fresh eggs will keep without refrigeration.
Making pickles can be time-consuming, but this method for easy garlic pickles couldn't possibly be any easier. Or tastier!
Learn how to store eggs properly, how to freeze eggs for long-term storage and how to use eggs in different kinds of recipes.
Preserving food was a must during the Great Depression. Doris Zicafoose relates memories of drying corn, canning tomatoes, the necessity of a water bath canner and the joy of acquiring a pressure canner.
People have found many techniques for preserving vitamins in winter, which still work today. One of the most basic involves fooling plants, as it were, into thinking they are not dead yet.
Making delicious homemade marmalade from Seville oranges.
Sailors for the Sea presents its new Rainy Day Kits teach young sailors to care about marine ecology and the environment with fun, interactive games.
Canning is the penance for spring, when you couldn’t stop yourself from putting out one more row of tomato starts. Canning is the human’s attempt to make the hottest days of the year even more sizzling indoors than they are out.
Use freezer-damaged fruit to make tasty fruit sauces.
Share your favorite places to learn about food preservation.
Readers share tips, tricks and recommended products for keeping produce fresh longer.
How to make canned green tomato relish.
Readers share tips and tricks for storing green tomatoes and keeping them longer.
Putting into practice those great intentions: Living on preserved hard work and home canned peaches these short days.
Find the best places to store your harvest in your home through the winter.
Learning to save seeds from one harvest to the next takes you a step further towards self-sufficiency and helps to save genetics of plants needed for the future.
Learn how to use less energy canning tomato products.
Our experiences in learning to pressure can and use reusable canning lids.
Today's FAIR attendees will be well prepared to grow, make and preserve their own food and, as Joel Salatin encourages, get out of the Industriall food system.
Former first lady Lady Bird Johnson will be remembered for her significant conservation efforts, especially with wildflowers and the preservation of native plants.
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
A pressure canner greatly expands the range of foods that can be safely canned at home.
Slightly underripe apples that fall to the ground must be picked up, so why not cut away the bugs and bruises and put them to good use? Here’s how to turn windfall apples into supernutritious drinks and snacks.
Learn how to dehydrate gourmet garlic so you can enjoy it year-round.It takes only a few simple steps to turn fat, juicy bulbs into crunchy, golden chips!
For the past few years, we've experimented with different ways of storing food fresh and now we're eating garlic, onions, squash, carrots and beets in June.
Necessity leads to ingenuity in the creation of root cellar storage.
To grow, keep and eat your own food keeps you away from the food industry, the fossil fuel based agriculture, food stores and logistics.
Fired up our smoker for the first time and made yummy use of our summer's Kokanee Fish Catch to smoke fish.
Candlemas is an ancient midwinter holiday, when people would take inventory on their stock of candles, pantry food storage and hay in the barn to get the homestead through the second half of winter.
Preserving meat at home by making pork confit.
The process of curing potatoes for winter storage.
Food preservation expert Sherri Brooks Vinton makes food preservation look easy and shares helpful hints about equipment and technique during a standing-room-only workshop at the Fair.
It's not difficult to eat locally during the long winter months if you have preserved the previous year's harvest. Even while we wait for spring to arrive, the root cellar may still be providing our dinner.
Solar drying experiences in 2012, including tomato varieties Principe Borghese and Long Tom.
Preserving an abundant basil harvest for the coming winter.
Tomatoes are the gray area of canning. They're not quite acidic enough to just straight can like fruit but the right amount of added acid can keep you from having to pressure can them. Here are the basics on canning tomatoes.
Jessica visits the 890-acre farm belonging to the nonprofit Seed Savers Exchange, the largest nongovernmental seed bank in the U.S. and a nonprofit organization dedicated to preserving our nations heirloom seeds and biodiversity.
There's no need to be afraid of canning. With basic skills a cook can safely prepare and process excess produce during the summer and have a ready supply all winter. An easy way to start is with dill pickles, with extras like garlic and hot peppers.
Take plain old raspberry jam to the next level with the complex flavors of white chocolate and coffee liqueur.
We’ve succeeded at drying herbs and greens in our SunWorks solar dehydrator, which promises to make future meals all the more flavorful and nutritious.
Honey bees, the Boston tragedy, and our power to create the world we’ve been waiting for.
Sauerkraut is an effective and delicious way to store cabbage and add something "fresh" to the winter months
For less than the cost of an SUV, a Michigan couple rehabbed their historic home to include solar panels and a geothermal system. The 110-year-old house now produces more energy than it needs.