The Prepared Homestead Kitchen: Top Appliances, Part 2

| 12/11/2015 9:15:00 AM

Tags: canning, pressure canning, water bath canning, preparedness, food preservation, food preparation, Sean and Monica Mitzel, Idaho,


Click here to read Part 1 of this series.

It sure is convenient to go to the grocery store and grab canned goods off the shelf, it has become even more convenient as the food industry has devised a smorgasbord of goods to choose from: spaghetti sauce, alfredo sauce, salsas, beans, chili, the list goes on and on. I’ve always prided myself on my ability to cook meals from scratch, and when I say “scratch,” I mean I would buy the basic ingredients and start cooking. If it called for salsa I wasn’t planning on making my own, I’d grab a good salsa and add that to the meal (I always made my own spaghetti sauce, however).

Homestead cooking has changed my definition of cooking from scratch. My goal this last year was to move closer and closer to complete food sovereignty which included canning many of my own goods. With that in mind, I would say that any prepared homestead kitchen must include water bath and pressure canners.

Over this last year, my water bath canner has grown into a frequently used item. This time of year, it makes itself useful by simmering gallons of bone broth on our stove due to its generous size. In the summer and early fall, however, it is kept busy canning all the jams, jellies, and sauces I preserve for the coming winter months. Do not underestimate the value of this simple and inexpensive appliance.

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