How I Stocked My Pantry for a Year with One Weekend of Canning

How I Stocked My Pantry for a Year with One Weekend of Canning

I Turned My Summer Garden Into a Fortress of Food.

I had a small backyard garden that would explode with more tomatoes and cucumbers than I could possibly eat in the summer. I was sad to see them go to waste. I decided to dedicate one, single weekend to a “canning marathon.” It was a flurry of hot water, glass jars, and the amazing smell of simmering tomatoes. By the end of the weekend, my pantry shelves were lined with dozens of beautiful, jewel-like jars of pasta sauce, pickles, and jams. All winter long, I was able to “shop” my own pantry, and the taste of that summer sunshine in a jar was the most delicious form of self-sufficiency I had ever experienced.

This One Jar of Pickled Red Onions Changed My Life

The “Fairy Dust” That Made Every Meal Magical.

I used to think pickling was a complicated, old-fashioned process. Then I made my first jar of “quick-pickled” red onions. It took about 10 minutes. I just poured a simple brine of vinegar, water, and a little sugar over some thinly sliced red onions and let them sit in the fridge. The result was a jar of vibrant, pink, tangy, and slightly sweet magic. I started putting them on everything: tacos, salads, sandwiches, and grain bowls. This one, simple jar of pickled onions elevated every single meal I made from “good” to “unforgettable.”

The “Beginner’s Guide” to No-Fail Fermentation (Sauerkraut 101)

I Made a Probiotic Superfood with Just Cabbage, Salt, and a Jar.

I was intimidated by fermentation, convinced I would somehow poison myself. Then I learned to make sauerkraut, and it was so ridiculously easy, it felt like a magic trick. The recipe is simple: shred a head of cabbage and massage it with salt until it releases its own brine. That’s it. You pack it into a jar and let the naturally occurring bacteria on the cabbage do all the work. The first time I tasted my own tangy, bubbly, and incredibly delicious sauerkraut, I was hooked. I hadn’t just made a condiment; I had cultivated life.

Stop Buying Canned Tomatoes: How to Can a Year’s Worth for $20

I Turned a Box of “Ugly” Tomatoes into Liquid Gold.

I was shocked at how much I was spending on canned tomatoes. I went to a local farm at the end of the season and bought a huge, 40-pound box of “ugly” or “canning” tomatoes for just $20. I spent a Saturday with some friends, peeling, simmering, and processing the tomatoes into jars of beautiful, rich, and incredibly flavorful crushed tomatoes. My pantry was stocked with a year’s worth of the most delicious tomato sauce I had ever tasted, for a tiny fraction of the cost of the canned stuff.

The “No-Canner Required” Method for Making Jam

The Freezer Became My Personal Jam Factory.

I wanted to make a small batch of fresh strawberry jam, but I didn’t own a big, complicated water bath canner. I discovered the magic of “freezer jam.” It’s a simple, no-cook method. You just mash up your fresh fruit with a little bit of sugar and a special type of pectin that is designed for freezer jam. You stir it for a few minutes, pour it into jars, and then store it in the freezer. The result is a jam that has a much fresher, brighter, and more vibrant fruit flavor than any cooked jam I’ve ever had.

How to Turn Your Garden Surplus into Winter Gold

I Preserved the Sunshine for the Darkest Days of Winter.

My zucchini plant had gone absolutely wild. I had more zucchini than I knew what to do with. Instead of letting it rot, I decided to turn my summer surplus into “winter gold.” I shredded the zucchini and froze it in single-serving bags for soups and stews. I sliced it and dehydrated it into crispy “zucchini chips.” And I even made a big batch of a delicious, savory “zucchini relish.” In the middle of a bleak January, the taste of that summer sunshine, preserved in a jar, was the most precious and delicious treasure imaginable.

The Science of Fermentation: A Visual Guide to Your Crock

I Created a Thriving, Bubbling Ecosystem in My Kitchen.

I was fascinated by the science of fermentation. I learned that my fermentation crock was not just a jar; it was a tiny, thriving ecosystem. The first few days, a specific type of bacteria would start to work, producing acid. As the environment became more acidic, that bacteria would die off, and a new, more acid-tolerant type of bacteria would take over. This beautiful, sequential dance of different microbes is what transforms a simple cabbage into a complex, tangy, and probiotic-rich sauerkraut. I wasn’t just making food; I was witnessing a miracle of microbiology.

My “Can’t Live Without” Canning Supplies (and What You Don’t Need)

I Built a Canning Kit for Less Than a Trip to the Movies.

The world of canning supplies can be overwhelming. I learned that you don’t need a hundred different fancy gadgets. My “can’t live without” list is surprisingly short and cheap. A big, simple stockpot to use as a water bath canner. A jar lifter, which is a non-negotiable for safely getting your hot jars out of the water. A simple canning funnel to get your food into the jars without a mess. And a set of glass mason jars. That’s it. With these few, simple tools, you can safely and confidently can almost anything.

The “Fermentation Station”: How to Set Up a Corner of Your Kitchen

I Built a Bubbling, Living Corner of My Home.

My new fermentation hobby was starting to take over my kitchen. I decided to create a dedicated “fermentation station” in one small corner of my dining room. I got a simple, sturdy shelving unit. On the shelves, I have my various bubbling crocks and jars—my sauerkraut, my kombucha, my water kefir. I have a small box with all my supplies, like my airlocks and my weights. Having this one, dedicated, out-of-the-way space has not only organized my hobby, but it has also turned that small corner of my home into a beautiful, living, and constantly evolving science experiment.

How to Make a “Shrub” (Drinking Vinegar) from Any Fruit

The Tangy, Sweet, and Refreshing Drink of Yesteryear.

I was looking for a more interesting, non-alcoholic drink to make, and I discovered the magic of the “shrub.” It’s a traditional, colonial-era “drinking vinegar” that is incredibly refreshing and easy to make. The formula is simple: you combine your fruit, your sugar, and your vinegar in a jar and let it sit for a few days. The sugar pulls the juices out of the fruit, and the vinegar preserves it. You then strain the mixture, and you’re left with a beautiful, tangy, sweet syrup that you can mix with sparkling water for the most delicious and sophisticated “soda” you’ve ever had.

Water Bath Canning vs. Pressure Canning: When to Use Each

I Learned the Simple, Unbreakable Rule of Canning Safety.

The difference between water bath canning and pressure canning used to confuse and intimidate me. I learned one simple, unbreakable rule that has made it all clear. Water bath canning is only for high-acid foods, like fruits, jams, and pickles. The high acidity is what prevents the growth of botulism. For all low-acid foods—like plain vegetables, meats, and soups—you absolutely must use a pressure canner. The pressure canner is the only thing that can get the temperature high enough to kill any potential botulism spores. It’s a simple, life-saving distinction.

My Top 5 “Beginner-Friendly” Ferments (Beyond Sauerkraut)

I Graduated from Cabbage and Discovered a World of Bubbles.

After I had mastered sauerkraut, I was ready to explore the world of fermentation. I discovered a few other incredibly easy and delicious “beginner-friendly” ferments. “Lacto-fermented” carrots are a fantastic, tangy, and crunchy snack. “Kimchi,” a spicy Korean fermented cabbage, is surprisingly easy to make. “Kombucha,” a bubbly, fermented tea, is a fun and rewarding project. And “water kefir,” a dairy-free, probiotic “soda,” is one of the fastest and easiest ferments of all. My kitchen was alive with a whole new world of delicious, bubbling creations.

How to Dehydrate Herbs and Veggies Without a Dehydrator

I Turned My Oven into a Slow, Gentle Drying Machine.

I wanted to dehydrate some of the herbs from my garden, but I didn’t want to buy a big, expensive dehydrator. I learned that I can use my oven. The secret is to use the lowest possible temperature setting and to prop the oven door open slightly with a wooden spoon to let the moisture escape. I’ll lay my herbs or my thinly sliced vegetables on a baking sheet and let them slowly dry out for a few hours. It’s a simple, effective, and completely free way to preserve my harvest.

The Ultimate Guide to Making Your Own Kombucha

I Brewed a Gallon of a Probiotic Elixir for the Price of One Bottle.

I was spending a fortune on store-bought kombucha. I was amazed to learn that I could make my own at home for a tiny fraction of the cost. All you need is a “SCOBY” (the symbiotic culture of bacteria and yeast), some sweet tea, and a big glass jar. The process is simple and magical. The SCOBY eats the sugar in the tea and transforms it into a tangy, fizzy, and probiotic-rich beverage. I was brewing a whole gallon of a delicious, healthy, and incredibly cheap kombucha, and my gut and my wallet were so much happier.

“Can I Can This?” – A Guide to Safe Canning Practices

When in Doubt, Throw It Out (or Look It Up).

Home canning is a wonderfully rewarding and safe activity, as long as you follow the tested and proven recipes. I learned one of the most important rules of the craft: you cannot just make up your own canning recipes. You must use a recipe that has been scientifically tested for safety. I got a copy of the “Ball Blue Book of Preserving,” which is the bible of safe canning. Any time I have a question, or I’m not sure if something is safe to can, I will always consult a trusted, scientific source. It’s the most important rule of the kitchen.

How to Make Kimchi That Tastes Better Than Store-Bought

The “Funky, Spicy, and Alive” Condiment of My Dreams.

I love the spicy, funky, and complex flavor of kimchi. The store-bought versions are good, but homemade kimchi is a revelation. The secret to its incredible flavor is the “kimchi paste,” which is a blend of Korean chili flakes, garlic, ginger, and a little bit of fish sauce. You slather this paste all over some salted napa cabbage and let it ferment on your counter for a few days. The result is a vibrant, bubbly, and incredibly flavorful kimchi that is so much more alive and delicious than anything you can buy in a store.

The Art of the “Quick Pickle”: Fridge Pickles in 24 Hours

The “Instant Gratification” Pickle That Changed My Salads.

I love pickles, but I don’t always have the patience for a long fermentation. The “quick pickle,” or the “refrigerator pickle,” is the answer. It’s the “instant gratification” of the preserving world. You simply pour a hot brine of vinegar, water, and some spices over your fresh vegetables in a jar. You let it cool and then put it in the fridge. In about 24 hours, you have a crisp, tangy, and delicious pickle. My favorite is a simple “pickled red onion,” which is a vibrant, pink, flavor-bomb that I put on everything.

How to Make Your Own Fruit Leathers

I Turned My Sad, Bruised Fruit into a Healthy, Delicious “Candy.”

I often had a few pieces of fruit at the end of the week that were a little too soft and bruised to eat fresh. I hated to throw them away. I learned to make my own fruit leathers, and it was the perfect solution. I simply puree the fruit in a blender, spread it in a thin layer on a parchment-lined baking sheet, and then bake it in the oven on the lowest possible temperature for several hours until it’s no longer sticky. The result is a chewy, intensely flavorful, and completely natural “fruit roll-up” with no added sugar.

The “Salt-Curing” Method for Preserving Meats and Fish

The Ancient, Alchemical Transformation of Salt and Time.

I was fascinated by the ancient art of salt-curing. It seems like a form of alchemy, transforming a fresh piece of meat or fish into something that can last for months. I decided to try a simple, homemade “pancetta.” I took a piece of pork belly and cured it in a mixture of salt, sugar, and spices in my refrigerator for a week. After the curing, I rinsed it and let it dry. The result was a firm, savory, and incredibly flavorful cured meat that was so much better than the store-bought version. It was a taste of a forgotten, magical art.

My Favorite “Small-Batch” Canning Recipes

I Filled My Pantry Without Being Overwhelmed.

As a small household, a giant batch of 20 jars of the same jam can be a little overwhelming. I started to focus on “small-batch” canning recipes. Instead of a huge pot, I can use a simple saucepan. A small, 2-pound bag of fruit can make a perfect batch of three or four jars of a delicious jam. This allows me to experiment with more flavors and to preserve a small surplus from my garden without having to commit to a massive, all-day canning project. It’s a much more manageable and enjoyable approach.

How to Make Your own Water Kefir

The Fizzy, Probiotic “Soda” That’s Actually Good for You.

I was looking for a healthy, dairy-free, probiotic drink, and I discovered the magic of water kefir. It’s made with “water kefir grains” (which are not actually grains) that you feed with sugar water. The grains eat the sugar and transform the water into a bubbly, slightly sweet, and incredibly refreshing beverage that is teeming with beneficial microbes. It’s one of the fastest and easiest ferments to make, and you can flavor it with a little bit of fruit juice to create your own delicious and healthy “soda.”

The “Botulism Fear” Addressed: How to Can Safely

I Followed the Rules and Found My Confidence.

The fear of botulism is the biggest thing that holds people back from home canning. I was terrified at first. Then I learned the simple, science-based rules that make canning one of the safest food preservation methods there is. The most important rule is that all low-acid foods must be processed in a pressure canner to reach a high enough temperature. For high-acid foods, a simple water bath is perfectly safe. By understanding and respecting the science, and by always following a tested recipe, I was able to can with complete and total confidence.

How to Make a Perfect Apple Butter in the Slow Cooker

I Filled My House with the Scent of Autumn, and My Jars with Gold.

Apple butter is one of the most delicious and comforting preserves you can make, and the slow cooker makes the process almost completely hands-off. I’ll simply fill my slow cooker with a big batch of peeled and chopped apples, a little bit of apple cider, and some warm spices like cinnamon and cloves. I’ll put the lid on and let it cook on low all day. The apples will cook down into a thick, dark, and incredibly flavorful “butter.” My house smells like a cozy autumn dream, and the result is a jar of pure, concentrated fall flavor.

The Best Way to Store Your Preserved Goods

I Built a “Library of Flavors” in a Cool, Dark Place.

After all the hard work of canning and preserving, storing your beautiful jars properly is crucial. The two enemies of preserved foods are light and heat. The best place to store your jars is in a cool, dark, and dry place, like a basement, a pantry, or a dark closet. I organized my shelves like a “library of flavors,” with all the pickles in one section and all the jams in another. It’s so satisfying to look at my beautiful, well-stocked shelves and to know that I have a delicious taste of summer waiting for me all winter long.

How to Make Your Own Mustard at Home

The Spicy, Tangy Condiment That’s a Revelation.

I always thought mustard was just a simple, yellow condiment that came in a squeeze bottle. Then I made my own, and it was a revelation. It’s incredibly easy. You just soak some mustard seeds in a liquid, like a beer or a vinegar, and then you blend them with a little salt and some other flavorings. The result is a spicy, pungent, and incredibly flavorful mustard that is a million times better than the store-bought stuff. It’s a simple, fun, and delicious project that will completely change your perception of this humble condiment.

The “Fire Cider” Recipe for a Healthy Winter Tonic

The Spicy, Tangy, and Pungent Elixir That Keeps the Colds Away.

Fire Cider is a traditional, herbal folk remedy that is a potent and powerful immune-boosting tonic. It’s an infused vinegar that is packed with a host of fiery, anti-inflammatory, and antimicrobial ingredients. I’ll fill a jar with a base of apple cider vinegar, and then I’ll add a ton of chopped onion, garlic, ginger, horseradish, and some hot peppers. I’ll let it infuse for a few weeks, and then I’ll strain it and add a little bit of honey. A small shot of this fiery elixir every day during the winter is a powerful and delicious way to support my immune system.

How to Troubleshoot Your Ferments (Mold vs. Kahm Yeast)

I Learned to Not Fear the Fuzz.

My first few ferments, I would panic at the first sign of any white film on the top. I was sure it was mold and I had to throw it all away. I learned to tell the difference between the harmless “kahm yeast” and the dangerous, fuzzy mold. Kahm yeast is a flat, white, almost geometric-looking film that is completely harmless. You can just skim it off. Mold, on the other hand, is fuzzy, and it’s often blue, green, or black. If you see fuzz, you have to throw the whole batch out. Knowing the difference is a key and empowering part of the fermentation journey.

The Best “Low-Sugar” Jam and Jelly Recipes

I Let the Fruit be the Star of the Show.

I love a good, homemade jam, but many traditional recipes are more sugar than fruit. I started to make “low-sugar” jams, and they are so much more delicious. The secret is to use a special type of pectin that is designed to work with a lower amount of sugar. This allows the true, vibrant flavor of the fruit to be the star of the show. The jam is not just a sugary spread; it’s a celebration of the perfect, natural sweetness of the fruit itself.

How to Preserve Lemons in Salt (A Flavor Powerhouse)

The Salty, Funky, and Magical Condiment of Morocco.

Preserved lemons are a classic ingredient in Moroccan cooking, and they are a true flavor powerhouse. The process is incredibly simple. You just take some lemons, quarter them, and pack them into a jar with a huge amount of salt. You let them sit on your counter for a few weeks, and a magical transformation happens. The salt and the lemon juice create a brine that mellows the bitterness of the rind and creates the most incredible, salty, tangy, and slightly funky flavor. A small piece of the preserved rind can completely transform a simple chicken dish or a grain salad.

My “Modern Homesteader” Pantry Tour

I Built a Food System of Resilience and Abundance in My Small Apartment.

I live in a small apartment in the city, but my pantry looks like it belongs on a homestead. It’s my personal food system of resilience and abundance. On one shelf, I have my beautiful, jewel-like jars of home-canned goods. On another, I have my bubbling, living ferments. In my freezer, I have a stash of homemade bone broth and some flash-frozen meals. And on my windowsill, I have a small, thriving herb garden. It’s a testament to the fact that you don’t need a lot of land to embrace a more self-sufficient, resourceful, and delicious way of life.

How to Make Your Own Lacto-Fermented Dill Pickles (That Stay Crunchy)

The Secret is in the Leaf.

I was so disappointed with my first few batches of fermented dill pickles. They were always soft and mushy. I learned the secret to a perfectly crisp and crunchy lacto-fermented pickle is to add a tannin-rich leaf to the jar. The tannins help to keep the pickles crisp. I’ll add a grape leaf from my backyard, an oak leaf, or even a simple black tea bag to my jar of cucumbers and brine. This simple, old-fashioned trick has resulted in a perfectly crunchy, tangy, and delicious pickle, every single time.

The Best Way to Can Soups and Stews for Easy Meals

I Built a Freezer Full of “Heat and Eat” Homemade Dinners.

Canning my own soups and stews has been one of my favorite and most practical preservation projects. It’s like creating my own, healthy, and delicious line of “canned goods.” I’ll make a huge batch of a hearty chili or a simple chicken and vegetable soup. The key is that because these are low-acid foods, they must be processed in a pressure canner for safety. The result is a pantry full of ready-to-eat, home-cooked meals that are a lifesaver on a busy weeknight.

How to Make Your Own Vanilla Extract

Two Ingredients to a Lifetime of a Superior Flavor.

I was shocked at the price of a tiny bottle of high-quality vanilla extract. I was even more shocked when I learned how ridiculously easy it is to make my own, and how much better it tastes. All you need are two ingredients: a few vanilla beans and a bottle of a neutral-flavored alcohol, like vodka or bourbon. You simply split the vanilla beans, put them in the bottle of alcohol, and let it sit in a dark place for a few months. The result is a rich, dark, and incredibly fragrant vanilla extract that will elevate all your baking.

The “Infused Honey” Recipes That Make Great Gifts

I Captured the Flavor of My Garden in a Jar.

Infused honey is a beautiful, delicious, and incredibly easy-to-make gift. I’ll take a jar of a high-quality, local honey and I’ll gently warm it to make it more liquid. Then, I’ll add my flavorings. A few sprigs of fresh rosemary or a handful of lavender from my garden are fantastic. A few cinnamon sticks and a star anise make for a wonderful, warming “chai” honey. I’ll let it infuse for a few weeks, and the result is a beautiful, gourmet gift that is so much more personal and thoughtful than anything you can buy in a store.

How to Dry Beans from Your Garden

I Harvested My Own Protein for the Winter.

There is something so incredibly satisfying about growing and preserving your own staple foods. I love to grow a few varieties of heirloom beans in my garden. The process of drying them is simple and ancient. I’ll let the bean pods dry out on the vine as much as possible. Then, I’ll harvest them and let them continue to dry in a cool, airy place. Once the pods are brittle, the real fun begins. I’ll sit down and shell all the beautiful, jewel-like beans. It’s a meditative and rewarding process, and it leaves me with a pantry full of my own, homegrown protein.

My Favorite Ways to Use Preserved Foods in Everyday Cooking

My Pantry is My Secret Weapon for Fast, Flavorful Meals.

My pantry of preserved foods is not just a collection of jars; it’s my secret weapon for fast and flavorful weeknight cooking. A simple piece of grilled chicken is transformed by a dollop of my homemade chutney. A boring salad is made extraordinary with a sprinkle of my pickled red onions. And a simple pasta dish is taken to the next level with a spoonful of my preserved lemons. These homemade preserves are a concentrated burst of flavor that can elevate the simplest ingredients into something truly special.

How to Make Your Own Fermented Hot Sauce

The “Sriracha” I Made in My Own Kitchen.

I love a good, funky, and flavorful hot sauce. I was so excited to learn that I could make my own, probiotic-rich, fermented hot sauce at home. The process is simple. I’ll take my favorite hot peppers, some garlic, and a little bit of salt, and I’ll blend them into a mash. I’ll put the mash in a jar with an airlock and let it ferment on my counter for a week or two. The fermentation mellows the heat slightly and adds an incredible depth and complexity of flavor. It’s so much more interesting and delicious than a simple, vinegar-based hot sauce.

The Best Way to Can Pie Filling for Holidays

I Gave Myself the Gift of a Stress-Free Thanksgiving.

The holidays can be a stressful time in the kitchen. I learned to make my life easier by canning my own pie fillings in the summer and the fall, when the fruit is at its peak. I’ll make a big batch of a beautiful “Apple Pie” filling or a vibrant “Cherry Pie” filling, and I’ll can it in quart-sized jars. On a busy holiday, all I have to do is make a simple pie crust, open a jar of my delicious, homemade filling, and bake it. It’s a fantastic, time-saving trick that makes my holiday baking so much more joyful and relaxed.

How to Make Your Own Homemade Yogurt (and Labneh)

The Creamy, Tangy, and Probiotic-Rich Food I Made for Pennies.

I was spending a fortune on high-quality, full-fat Greek yogurt. I was amazed at how easy it was to make a superior version at home for a fraction of the cost. You just heat some milk, let it cool, and then whisk in a spoonful of a store-bought yogurt as a starter. You let it incubate in a warm spot overnight, and you have a huge batch of a delicious, fresh yogurt. For an extra thick and creamy “labneh,” I just strain the yogurt in some cheesecloth for a few hours.

The “Oil-Preserving” Method for Vegetables and Herbs

I Captured the Taste of Summer in a Jar of Gold.

Preserving vegetables and herbs in oil is a classic and delicious Mediterranean technique. It’s a fantastic way to preserve the flavor of things like sun-dried tomatoes, roasted red peppers, or a big bunch of fresh basil. The key is to make sure your ingredients are either very dry or have been cooked, to prevent any microbial growth. I love to fill a jar with roasted red peppers, a few cloves of garlic, and then cover it completely with a good quality olive oil. The oil becomes beautifully infused with all the flavors and is a delicious ingredient in itself.

How to Make a Sourdough Starter from Scratch

I Cultivated a Wild, Living Creature on My Countertop.

Making a sourdough starter from scratch felt like a magical, alchemical process. All you need is flour and water. You simply mix them together, and then you wait. You are inviting the wild, naturally occurring yeasts and bacteria from the air and from the flour to come and have a party in your jar. After about a week of daily “feedings,” this simple mixture of flour and water will transform into a bubbly, living, and beautifully fragrant sourdough starter. It feels like you have not just made a thing; you have cultivated a new, wild pet.

The Best “Foraged” Foods to Preserve (Berries, Mushrooms, Greens)

I Turned My Afternoon Hike into a Grocery Trip.

Foraging is a wonderful way to connect with the natural world, and preserving your foraged bounty is a deeply satisfying experience. In the summer, I’ll gather a basket of wild blackberries and turn them into a delicious, low-sugar jam. In the fall, I’ll carefully identify and harvest some wild mushrooms and dehydrate them for a winter’s worth of a rich, umami flavor. And in the spring, I’ll gather some wild dandelion greens and turn them into a tangy and delicious pesto. It’s a beautiful way to eat with the seasons and with the land.

How to Make Your Own Apple Cider Vinegar

I Turned My Apple Scraps into a Gut-Healthy Elixir.

I used to throw away all my apple peels and cores. Then I learned that I could turn this “trash” into a delicious and incredibly healthy raw apple cider vinegar. The process is so simple it feels like a miracle. I just put all my apple scraps in a big jar, cover them with water, and add a little bit of sugar to get the fermentation started. I cover the jar with a cloth and let it sit for a few weeks. The naturally occurring yeasts and bacteria will turn the sugar into alcohol, and then into a tangy, probiotic-rich vinegar.

The Best Way to Can Broth and Stock

I Built a Pantry Full of Liquid Gold.

A good, homemade broth is the foundation of so many delicious meals. I love to make a huge batch and then can it for my pantry. It’s like having a shelf full of liquid gold. Because broth is a low-acid food, it is absolutely essential that it is processed in a pressure canner to ensure its safety. The process is straightforward, and the result is a shelf-stable, incredibly flavorful, and nourishing broth that is so much better and cheaper than the stuff you can buy in a carton at the store.

My “Zero-Waste” Preserving Methods (Using Peels and Cores)

I Found a Delicious Second Life for My Kitchen “Trash.”

The “zero-waste” philosophy has completely changed the way I preserve food. I now see the potential in everything. The peels and the cores from my apples are not trash; they are the base for a delicious, homemade apple cider vinegar. The tough stems from my kale are not garbage; I’ll pickle them and they become a delicious, crunchy snack. And the whey that is leftover from making my own yogurt is a fantastic, probiotic-rich liquid that I can use as the base for a ferment or in a smoothie. It’s a creative and delicious way to honor my ingredients.

How to Make Your Own Compound Butters and Freeze Them

The “Flavor Puck” That Transforms a Simple Meal.

A compound butter is a simple mixture of softened butter and some flavorful ingredients, and it’s an incredible “flavor bomb” to have on hand. I love to make a big batch of a few different flavors, like a “Garlic and Herb” butter or a “Sun-dried Tomato and Basil” butter. I’ll roll the butters into a log in some parchment paper and then store them in the freezer. A simple slice of one of these frozen “flavor pucks” can be melted over a simple piece of grilled steak or some steamed vegetables to create an instant, delicious sauce.

The Best Way to Preserve Fresh Tomatoes (Canning vs. Freezing vs. Drying)

Three Paths to Capturing the Taste of Summer.

A sun-ripened summer tomato is a thing of beauty, and there are a few great ways to preserve that flavor. Canning is fantastic for making a shelf-stable pasta sauce or a simple crushed tomato. Freezing is a much faster and easier method; I’ll often just core my tomatoes and freeze them whole on a baking sheet. They are perfect for throwing into a soup or a stew in the middle of the winter. And dehydrating, or “sun-drying,” creates the most intense, concentrated, and chewy tomato flavor that is an absolute delicacy.

How to Make Your Own Fermented Ketchup

The Probiotic-Rich Condiment That’s Actually Good for You.

I was horrified when I learned how much sugar is in a bottle of store-bought ketchup. I was so excited to learn that I could make my own, naturally fermented ketchup at home. It’s a simple process of blending some tomato paste with some whey (as a starter culture), a little bit of a natural sweetener, and some spices. You let it ferment on your counter for a few days. The result is a tangy, complex, and incredibly flavorful ketchup that is packed with probiotics and has a fraction of the sugar of the store-bought version.

The “Sugar-Curing” Method for Fruits

The Ancient, Candied Jewels of the Pantry.

Sugar-curing is an ancient and beautiful way to preserve fruit. It’s the method that is used to make things like candied citrus peel or a traditional Italian “mostarda.” The process involves slowly and gently cooking the fruit in a sugar syrup over the course of several days. The sugar draws out the moisture and preserves the fruit, turning it into a beautiful, jewel-like, and intensely flavorful candied treat. It’s a wonderful and traditional way to preserve the bounty of the season.

My Favorite Chutney and Relish Recipes

The “Sweet and Savory” Condiments That Make Everything Better.

A good chutney or a relish is a fantastic way to preserve a surplus of fruits or vegetables, and they are the perfect “secret weapon” to have in your pantry. I love to make a classic “Spiced Apple Chutney” in the fall, which is a wonderful combination of sweet, savory, and warm spices. In the summer, a simple “Zucchini Relish” is a fantastic way to use up an abundance of zucchini. These simple, flavorful condiments can elevate a simple piece of grilled meat or a simple cheese board into something truly special.

How to Infuse Spirits for Craft Cocktails

I Became a Master Mixologist with a Mason Jar.

Infusing your own spirits is an incredibly easy and rewarding way to elevate your home bartending. The process is as simple as it gets. You just take your spirit of choice—like a vodka or a gin—and you add your flavoring ingredients to a large mason jar. I love to make a simple “Raspberry Vodka” or a “Spicy Chili-infused Tequila.” You just let it sit in a dark place for a few days to a week, shaking it occasionally. The result is a custom-flavored, gourmet spirit that is perfect for creating your own signature cocktails.

The Best Way to Can Meats and Fish

A Shelf-Stable Source of Protein for Any Emergency.

Canning your own meat and fish is a fantastic way to preserve a good sale at the butcher or a successful fishing trip. It’s like creating your own, high-quality, shelf-stable source of protein. Because meat and fish are low-acid foods, it is absolutely, critically important that they are processed in a pressure canner to ensure their safety. The process is straightforward, and the result is a pantry full of delicious, ready-to-eat protein that is perfect for a quick lunch or for an emergency situation.

How to Make Your Own Miso Paste (A Long-Term Project)

The “Umami” Bomb That’s a True Labor of Love.

Making your own miso paste is a true “next level” homesteading project. It’s a long-term ferment that can take anywhere from six months to a year. It’s a magical and alchemical process that involves combining cooked soybeans, a special mold called “koji,” and salt. You pack this mixture into a crock and you let it age. Over time, the enzymes in the koji will break down the soybeans and transform them into the most incredible, savory, and complex “umami” bomb you’ve ever tasted. It’s a true labor of love, and the reward is a truly unique and delicious ingredient.

The “Homesteading on a Budget” Guide to Supplies

I Built My Preserving Kitchen from the Thrift Store.

The world of homesteading and preserving can seem expensive, with all its fancy gadgets. I built my entire preserving kitchen on a shoestring budget. My biggest secret was the thrift store. I found a huge, high-quality stockpot to use as a water bath canner for a few dollars. I’m always on the lookout for cheap, second-hand mason jars. And a simple, old-school food mill is a fantastic and cheap alternative to an expensive food processor. With a little bit of patience and a keen eye, you can build a fantastic and functional preserving kitchen for a tiny fraction of the retail cost.

How to Make Your Own Fermented Ginger Ale

The “Ginger Bug” is a Bubbling, Living Miracle.

I love the spicy, bubbly kick of a good ginger ale, but the store-bought versions are so full of sugar. I learned to make my own, naturally fermented ginger ale at home. The secret is to first create a “ginger bug,” which is a simple starter culture of fresh ginger, sugar, and water. You feed it for a few days until it becomes bubbly and active. You then add some of this “bug” to a sweetened ginger tea, and it will ferment the sugar and turn it into the most delicious, spicy, and probiotic-rich ginger ale you’ve ever had.

The Best Way to Preserve Leafy Greens

I Froze My Greens and My Smoothies Were Never the Same.

I was always buying a huge bunch of kale or spinach with the best of intentions, and then sadly watching it wilt in my fridge. The best and easiest way to preserve leafy greens, I learned, is to freeze them. I’ll take my big bunch of kale, wash it, de-stem it, and then I’ll just throw the whole thing in a freezer bag. The frozen leaves are perfect for throwing directly into a smoothie, where they add a huge nutritional punch without affecting the flavor. It’s a simple, brilliant trick that has completely eliminated my leafy green waste.

How to Make Your Own “Instant” Soup Mixes with Dehydrated Ingredients

I Became My Own, Healthy “Cup-a-Soup” Factory.

I love the convenience of an “instant” soup mix, but I don’t love the ingredients. I started making my own at home using my dehydrated vegetables. I’ll take my dehydrated carrots, onions, and celery and I’ll pulse them in a blender to create a “soup powder.” I’ll then layer this powder in a jar with some bouillon powder, some dried herbs, and some quick-cooking lentils or pasta. Now, when I need a quick and easy lunch, I can just add a scoop of my mix to some hot water, and I have a delicious and healthy “instant” soup.

My “What Went Wrong?” Guide to Canning and Fermenting

I Learned to See My “Fails” as a Delicious Education.

My preserving journey has had its share of “fails.” My first batch of pickles was a mushy disaster. I once had a jar of jam that didn’t set. I learned to see these “fails” not as a sign of my incompetence, but as a valuable learning opportunity. The mushy pickles taught me the importance of tannins. The runny jam taught me about the science of pectin. Every single mistake was a delicious, and sometimes funny, education that has made me a much more confident and knowledgeable preserver.

How to Make Your Own Tepache (Fermented Pineapple Drink)

I Turned My Pineapple Scraps into a Bubbly, Tropical Fiesta.

Tepache is a traditional, fermented Mexican drink that is made from the peels and the core of a pineapple. It’s a brilliant, “zero-waste” recipe. You simply put the pineapple scraps in a large jar with some water and some piloncillo (or brown sugar). You let it ferment on your counter for a few days, and the naturally occurring yeasts on the pineapple skin will turn it into a mildly alcoholic, slightly sweet, and incredibly refreshing, bubbly beverage. It’s a taste of a tropical fiesta, made from the parts of the fruit you would normally throw away.

The Best Way to Organize Your Canning Jars and Supplies

I Built a “Library of Preserves” in My Basement.

My collection of canning jars was starting to take over my kitchen. I finally created a dedicated and organized storage system in my basement. I used some simple, sturdy shelving units. The key to the system is the labels. Every single jar is clearly labeled with its contents and the date it was made. I also have a simple bin for all my supplies—my jar lifter, my funnel, my lids, and my rings. It’s my beautiful, well-stocked “library of preserves,” and it’s one of my favorite and most satisfying spots in my entire house.

How to Make Your Own Dosa and Idli Batter

The Soured, Savory, and Probiotic-Rich Heart of South India.

Dosa (a crispy crepe) and Idli (a steamed cake) are two of the most delicious and iconic dishes of South India. The secret to both is the naturally fermented batter. It’s a simple mixture of rice and lentils that you soak and then blend into a smooth batter. You then let the batter ferment on your counter overnight. The wild yeasts and bacteria will go to work, and the batter will become bubbly, light, and will develop a wonderful, subtle, sour tang. It’s a beautiful, ancient, and incredibly delicious fermentation.

The Best Preservation Cookbooks for Beginners

The Trusted Guides That Taught Me Everything.

The world of food preservation can be intimidating, and a good, trusted cookbook is an essential guide. My two absolute, “can’t-live-without” bibles are the “Ball Blue Book of Preserving,” which is the undisputed, scientific gold standard for safe canning practices. And for fermentation, “The Art of Fermentation” by Sandor Katz is an inspiring, encyclopedic, and incredibly empowering book that will make you fall in love with the world of microbes. These two books are the foundation of my entire preserving library.

How to Make Your Own Garlic Confit

The Silky, Sweet, and Spreadable Garlic of Your Dreams.

Garlic confit is one of the most simple and luxurious things you can make in your kitchen. It’s a process of very slowly poaching whole cloves of garlic in a bath of olive oil until they are incredibly soft, sweet, and tender. You can then store the garlic cloves in the oil in your fridge. The garlic becomes so soft that it’s completely spreadable, and it has a mellow, sweet flavor that is absolutely divine. And the oil itself becomes beautifully infused with a gentle garlic flavor, and it’s a fantastic ingredient in its own right.

The “Old World” vs. “New World” Preservation Techniques

I Learned to Appreciate the Wisdom of Both Salt and Science.

I was fascinated to learn about the difference between “old world” and “new world” preservation. The “old world” techniques are the ancient, timeless arts of fermentation, salt-curing, and drying. These are the methods that rely on natural processes and have been used for thousands of years. The “new world” techniques are the more modern, scientific methods of water bath and pressure canning, which were invented in the 19th century. A truly resilient kitchen, I learned, is one that embraces the wisdom and the techniques of both of these worlds.

How to Make Your Own Candied Citrus Peels

I Turned My Kitchen “Trash” into a Sweet, Aromatic Jewel.

I used to throw away all my citrus peels. Then I learned to make my own candied peels, and it’s a wonderful, “zero-waste” treat. The process involves simmering the peels in water to remove their bitterness, and then gently poaching them in a simple sugar syrup. You then let them dry, and you’re left with a chewy, sweet, and intensely aromatic “candy” that is a fantastic snack, a beautiful garnish for a dessert, or a great addition to a fruitcake. It’s a delicious and beautiful way to use a part of the fruit that is so often discarded.

The Best Way to Preserve Avocados (Yes, It’s Possible!)

I Froze My Avocados and My Smoothies Were Never Creamier.

An avocado has a very short window of perfect ripeness. I was so excited to learn that you can actually preserve them. The best way to do it is to freeze them. I’ll take a perfectly ripe avocado, mash it up with a little bit of lemon or lime juice (to prevent browning), and then I’ll freeze the puree in an ice cube tray. These frozen avocado cubes are an absolute game-changer for my morning smoothies. They add an incredible, creamy, and dairy-free texture, and they are a perfect way to have a perfectly ripe avocado, anytime.

How to Make Your Own Fermented Salsa

The Tangy, Bubbly, and Probiotic-Rich Dip.

I love the fresh, vibrant flavor of salsa, and a fermented salsa is a whole new level of delicious. It’s a simple process. I’ll take my favorite salsa ingredients—tomatoes, onions, peppers, and cilantro—and I’ll add a little bit of salt and a starter culture, like the whey from my homemade yogurt. I’ll let it sit on my counter for a couple of days, and the natural fermentation process will create a salsa that is wonderfully tangy, slightly bubbly, and packed with beneficial probiotics. It’s a living, breathing, and incredibly delicious condiment.

The “Community Supported Agriculture” (CSA) Box Preservation Guide

I Turned My Weekly Vegetable Tsunami into a Well-Stocked Pantry.

I love my weekly CSA box, but some weeks, it can feel like a tsunami of vegetables. I learned that the key to managing my CSA box was to have a preservation plan. As soon as I got my box, I would triage it. The delicate greens would be for eating fresh that week. The sturdy root vegetables would be for later. And anything that I knew I wouldn’t get to, like a huge bunch of kale or a dozen beets, would immediately be processed for preservation. I’d either blanch and freeze them, or I’d turn them into a delicious pickle.

How to Make Your Own Creme Fraiche and Sour Cream

I Made a Gourmet Dairy Product with Two Simple Ingredients.

I love the tangy, rich flavor of creme fraiche and sour cream, and I was so excited to learn how easy they are to make at home. The process is so simple it feels like cheating. To make creme fraiche, you just stir a spoonful of buttermilk into a cup of heavy cream and let it sit on your counter overnight. To make sour cream, you do the exact same thing, but with a lighter cream. The naturally occurring cultures in the buttermilk will culture the cream, thickening it and giving it that signature, delicious tang.

The Best Way to Preserve Eggs (Pickling, Salt-Curing)

The Ancient Techniques for a Modern, Resilient Pantry.

I have a few chickens in my backyard, and in the spring, I’m often overwhelmed with a surplus of fresh eggs. I learned a few ancient and fascinating ways to preserve them. The most common is pickling. A simple, hard-boiled egg in a tangy, spiced brine is a delicious and shelf-stable snack. Another, more ancient technique is salt-curing the egg yolks. You bury the yolks in a mixture of salt and sugar for about a week, and they will cure into a firm, salty, and incredibly savory “cheese” that you can grate over pasta.

How to Make Your Own Fruit Vinegars

A Funky, Fruity, and Probiotic-Rich Elixir.

A homemade fruit vinegar is a wonderful and incredibly easy way to preserve the essence of a season’s fruit. The process is simple. You just take your fruit, a little bit of sugar, and some water, and you let it ferment on your counter for a few weeks. The wild yeasts will turn the sugar into alcohol, and then the acetobacter bacteria will turn the alcohol into a tangy and delicious vinegar. It’s a living, breathing, and incredibly flavorful vinegar that is so much more interesting than the plain, store-bought stuff.

The Best “Gift in a Jar” Ideas from Your Preserves

I Gave the Gift of a Delicious, Homemade Hug.

A beautiful, homemade preserve is one of the most thoughtful and personal gifts you can give. My go-to “gifts in a jar” are a beautiful, jewel-toned “Berry Jam,” a jar of my spicy and tangy “Pickled Red Onions,” or a bottle of my homemade “Infused Vanilla Extract.” I’ll tie a simple ribbon around the jar and add a handwritten label. It’s a simple, frugal, and incredibly heartfelt gift that is so much more meaningful than anything I could buy in a store.

How to Make Your Own Maraschino Cherries

The “No-Red-Dye” Cherry That Will Ruin You for the Jarred Stuff.

The bright red, jarred maraschino cherries from the store are a chemical-laden candy. A homemade maraschino cherry is a true, boozy, and incredibly delicious delicacy. The process is simple. You take some fresh cherries, pit them, and then you let them soak in a jar of a high-quality liqueur, like a Maraschino liqueur or a good brandy, with a little bit of sugar. After a few weeks, the cherries will be plump, boozy, and unbelievably delicious. They will completely ruin you for the fake, red ones forever.

The Best Way to Preserve Fresh Corn

I Froze the Taste of Summer on the Cob.

A fresh, sweet ear of summer corn is one of life’s great pleasures. The best way to preserve that perfect, sweet flavor is to freeze it. The secret to a really great frozen corn is to blanch it first. I’ll shuck the corn and then boil it for just a few minutes. I’ll then immediately plunge it into an ice bath to stop the cooking. I’ll cut the kernels off the cob and freeze them in a single layer on a baking sheet. This simple process preserves the perfect, sweet flavor and the crisp texture of the corn.

How to Make Your Own Rejuvelac

The Simple, Fermented Grain Water for a Healthy Gut.

Rejuvelac is a simple, fermented drink that is made from sprouted grains, and it’s a fantastic, non-dairy, probiotic-rich beverage. The process is as simple as it gets. You just take some soft wheat berries, sprout them for a couple of days, and then you let the sprouts sit in some water on your counter for another day or two. The water will become cloudy, bubbly, and will have a pleasant, slightly lemony and tangy flavor. It’s a simple, ancient, and incredibly gentle way to add some beneficial microbes to your diet.

The “Urban Homesteader’s” Guide to Preserving in a Small Space

I Built a Farm in My Tiny Apartment Kitchen.

You don’t need a huge, country kitchen to be a successful preserver. As an “urban homesteader,” I’ve learned to maximize my small space. I focus on small-batch recipes that don’t require a huge amount of equipment. My windowsill is a tiny, thriving herb garden. I use a corner of my counter for my “fermentation station.” And I’ve learned to be a master of “vertical space,” using simple shelves to store my beautiful jars. It’s a testament to the fact that a self-sufficient mindset is not about the size of your space; it’s about the size of your creativity.

How to Make Your Own Giardiniera (Italian Pickled Vegetables)

The Tangy, Crunchy, and Colorful Condiment of Chicago.

Giardiniera is a classic, Italian-style mix of pickled vegetables, and it’s a fantastic, tangy, and crunchy condiment. It’s so easy to make at home. I’ll take a variety of crunchy vegetables, like cauliflower, carrots, celery, and some hot peppers, and I’ll pack them into a jar. I’ll then pour a simple, hot vinegar brine over the top. You can make a “quick pickle” version that’s ready in a day, or you can do a true, fermented version for a more complex flavor. It’s the perfect, zesty topping for a sandwich or a sausage.

The Best Way to Freeze Foods for Long-Term Storage

The “Flash-Freeze” and the “Vacuum Seal” are Your Two Best Friends.

I used to just throw my food in a Ziploc bag and toss it in the freezer, and it would always end up a sad, freezer-burned mess. I learned two key tricks for a perfect freeze. The first is the “flash-freeze.” For things like berries or meatballs, I’ll freeze them in a single layer on a baking sheet first, and then I’ll transfer them to a bag. This prevents them from clumping together. The second, and most important, is the vacuum sealer. By removing all the air, you can prevent freezer burn and keep your food perfectly fresh for a very long time.

How to Make Your Own Tempeh at Home

The Fermented Soybean Cake That’s a Protein Powerhouse.

Tempeh is a fantastic, firm, and protein-packed fermented soybean cake from Indonesia. Making it at home is a fascinating and rewarding project. The process involves cooking and de-hulling some soybeans, and then inoculating them with a special tempeh starter culture. You then let the soybeans incubate in a warm place for about a day. During this time, a white, edible mycelium will grow and bind all the soybeans together into a firm, dense cake. The result is a nutty, savory, and incredibly nutritious food.

The Best “Introductory” Pressure Canning Recipe

I Conquered My Fear with a Simple Can of Beans.

The pressure canner can be an intimidating piece of equipment. The best way to conquer the fear is to start with a very simple, “introductory” recipe. My first project was a simple batch of canned black beans. Cooking your own beans from dry and then canning them is a fantastic, frugal, and incredibly useful project. The process is straightforward, and it’s a perfect, low-stress way to get comfortable with the process and the safety precautions of your pressure canner. And the result is a pantry full of delicious, ready-to-eat beans.

How to Make Your Own Fermented Carrots and Beets

The Tangy, Salty, and Probiotic-Rich “Jewels” of the Fermenting World.

Fermented root vegetables, like carrots and beets, are one of the easiest and most delicious ferments you can make. They are a fantastic, crunchy, and probiotic-rich snack. The process is simple. You just chop up your vegetables, pack them into a jar with a simple saltwater brine, and let them ferment on your counter for a few days. The carrots become wonderfully tangy and salty, and the beets transform into the most beautiful, jewel-toned, and earthy-sweet pickles you’ve ever tasted.

The Best Way to Preserve Mushrooms

I Captured the “Umami” of the Forest in a Jar.

I love to buy a big batch of fresh mushrooms when they are on sale, and I’ve learned a few great ways to preserve their rich, “umami” flavor. My favorite method is to dehydrate them. I’ll slice them thin and dry them in my oven on a low temperature. The dried mushrooms have an incredibly intense and concentrated flavor and are perfect for adding to a soup or a stew. Another great method is to sauté them in a lot of butter and garlic, and then to freeze them in a single layer.

How to Make Your Own Extracts (Almond, Lemon, Mint)

A World of Flavor in a Tiny Bottle.

Homemade extracts are so much more flavorful than the store-bought kind, and they are incredibly easy to make. The process is the same as making vanilla extract. You just take your flavoring agent—like some fresh lemon peel, a handful of fresh mint leaves, or some raw almonds—and you let it infuse in a bottle of a neutral-flavored alcohol, like vodka. After a few weeks, you’ll have a potent, flavorful, and completely natural extract that will elevate all your baking and your cocktails.

The “Homesteading for Health” Philosophy

I Started Growing and Preserving My Own Medicine.

My homesteading and preserving journey started as a way to save money. It quickly evolved into a powerful philosophy of “homesteading for health.” I realized that by growing my own organic vegetables, I was creating the most nutrient-dense food possible. By fermenting my own foods, I was creating a powerful, probiotic-rich “medicine” for my gut. And by making my own herbal remedies, like a “fire cider,” I was creating my own, personalized, and resilient healthcare system. My kitchen had become my pharmacy.

How to Make Your Own Curtido (Salvadoran Fermented Cabbage)

The Tangy, Oregano-Infused Cousin of Sauerkraut.

If you love sauerkraut, you have to try Curtido. It’s a classic, fermented cabbage slaw from El Salvador, and it is absolutely delicious. It’s similar to sauerkraut, but it has a few key, flavorful additions. It’s typically made with some shredded carrots, some onions, and the signature flavor comes from a generous amount of dried oregano. It’s a tangy, crunchy, and incredibly flavorful ferment that is the perfect, zesty topping for a taco, a pupusa, or a simple bowl of beans and rice.

The Best Way to Preserve a Whole Bunch of Basil (Pesto Cubes!)

I Froze the Taste of an Italian Summer.

A big, beautiful bunch of fresh basil is one of the great joys of the summer, but it goes bad so quickly. The absolute best way to preserve that perfect, fresh flavor is to make a big batch of pesto and freeze it in an ice cube tray. I’ll make a simple pesto with my basil, some garlic, some olive oil, and some nuts (I’ll leave the cheese out for freezing). These little, frozen “pesto pucks” are a perfect, single-serving “flavor bomb” that I can throw into a pasta dish or a soup in the middle of the winter for an instant taste of summer.

How to Make Your Own Olives from Raw

The Ancient, Alchemical Process of Turning Bitterness into a Delicacy.

Curing your own olives from a raw, freshly picked state is a true, ancient, and magical process. A raw olive is incredibly bitter and completely inedible. The process of curing, which can be done with either a water-cure or a brine-cure, is a long and patient journey of leaching out all that bitterness. It can take several weeks or even months. But the result is a firm, flavorful, and incredibly delicious olive that is so much more complex and satisfying than the canned ones from the store. It’s a true taste of the ancient world.

The “History in a Jar” – Reviving Lost Preservation Arts

I Became a Culinary Time-Traveler in My Own Kitchen.

My journey into food preservation became a fascinating trip back in time. I started to explore the “lost arts” of preservation, the techniques that our ancestors used to survive and to thrive. I learned to salt-cure my own fish. I made a traditional “shrub” from the 18th century. I even tried my hand at making a medieval-style “verjuice.” By reviving these old, forgotten techniques, I felt a deep and powerful connection to the generations of cooks who came before me. My kitchen became a living museum of delicious history.

How to Make Your Own Dairy-Free Kefir

The “Water Kefir” That’s a Probiotic Powerhouse.

I wanted the incredible probiotic benefits of kefir, but I don’t eat dairy. I was so excited to discover “water kefir.” It’s a completely dairy-free, fermented beverage that is made with “water kefir grains” (which are not actually grains). You feed the grains with sugar water, and they will turn it into a bubbly, slightly sweet, and incredibly refreshing drink that is teeming with a diverse range of beneficial bacteria and yeasts. It’s a fantastic and delicious way to get a huge dose of probiotics without any of the dairy.

The Best Way to Build a “Working Pantry”

My Pantry is Not a Museum; It’s a Flowing River of Food.

A “working pantry” is not just a place where you store food for an emergency. It’s a living, breathing, and constantly rotating system. The key is the “first in, first out” principle. I’m constantly using the oldest items from my pantry in my daily cooking, and I’m constantly replenishing it with new items that I get on sale. It’s not a static collection of cans; it’s a flowing river of ingredients. This ensures that nothing ever expires and that I’m always taking advantage of the best deals, creating a truly resilient and efficient food system.

How to Make Your Own Capers from Nasturtium Seeds

The “Poor Man’s Capers” That Grow in My Garden.

I love the salty, briny, and pungent flavor of capers, but they can be a bit expensive. I was amazed to learn that I could make a fantastic substitute using the green, unripe seed pods from the nasturtium flowers in my garden. They are often called “poor man’s capers.” The process is simple. You just take the fresh seed pods and you pickle them in a simple vinegar brine. They have a wonderful, peppery, and slightly pungent flavor that is a fantastic and completely free substitute for the real thing.

The Best “Preservation for Preppers” Guide

I Built a Food Supply That was Both Resilient and Delicious.

I wanted to have a well-stocked, long-term food supply, but I didn’t want to live on bland, boring survival food. My “prepper” pantry is built on a foundation of delicious, home-preserved foods. I have shelves of my own home-canned meats, soups, and vegetables. I have a variety of my own dehydrated meals. And I have a good supply of my own salt-cured meats. It’s a resilient and self-sufficient food system that is not just about survival; it’s about being able to thrive, and to eat delicious, nourishing food, no matter what happens.

How to Make Your Own Fermented Mayo

The Probiotic-Rich, and Surprisingly Stable, Condiment.

I love a good, creamy mayonnaise, and a fermented version is a fantastic, probiotic-rich alternative. The secret to making it is to add a small amount of a starter culture, like the whey from your homemade yogurt or the brine from your sauerkraut, to your classic, homemade mayonnaise recipe. The beneficial bacteria will go to work, and after a couple of days on the counter, the mayonnaise will have a wonderful, subtle, tangy flavor. The fermentation process also makes it last much longer in the fridge than a regular, homemade mayo.

The Best Way to Preserve the Summer Sunshine in a Jar

I Canned a Memory, and It Tasted Like August.

A perfect, sun-ripened summer peach is a fleeting and magical thing. The best way to preserve that perfect moment of sunshine is to can it. I’ll take a big box of the most beautiful peaches I can find, and I’ll spend an afternoon peeling, slicing, and packing them into jars with a light, simple syrup. In the middle of a dark, cold February, opening one of those jars is like opening a time capsule. The taste of that perfect, sweet, and juicy summer peach is the most delicious and powerful antidote to the winter blues.

How to Create a “Preservation Plan” for Each Season

I Started to Cook in Rhythm with the Earth.

To manage the ebb and flow of the harvest, I created a simple, seasonal “preservation plan.” In the spring, I’m focused on pickling the tender, young vegetables like asparagus and radishes. In the summer, it’s a “canning marathon” of tomatoes, jams, and pickles. In the fall, my kitchen is filled with the aroma of apple butter and dehydrated mushrooms. And in the winter, it’s a time for the slow, patient, and deeply nourishing projects, like curing my own meats or making a long-aged miso. This simple, seasonal rhythm has connected me deeply to my food and to the land.

My Favorite Way to Use Fermentation Brine

I Started Drinking My Pickle Juice, and I’ve Never Felt Better.

I used to pour the brine from my jar of sauerkraut or pickles down the drain. I had no idea I was throwing away a powerful, probiotic-rich, and incredibly flavorful “gut shot.” That brine is teeming with all the beneficial bacteria from the ferment. Now, I’ll take a small shot of it every morning as a potent probiotic supplement. I also use it as the acidic element in my salad dressings, or as a secret, tangy ingredient to add a little bit of funk and flavor to a soup or a stew. It’s a delicious, zero-waste, and incredibly healthy ingredient.

How to Make Your Own Powdered Spices from Dehydrated Veggies

I Turned My Vegetables into a Shelf-Stable Flavor Bomb.

I love to have a well-stocked spice rack, and I learned that I can make my own, incredibly flavorful powdered spices from my dehydrated vegetables. I’ll take my dehydrated onions or my sun-dried tomatoes and I’ll blitz them in a high-speed blender or a coffee grinder until they are a fine powder. The result is an intensely concentrated and delicious “onion powder” or “tomato powder” that is so much more flavorful than the store-bought stuff. It’s a fantastic, zero-waste way to add a huge punch of flavor to any dish.

The Joy of Sharing Your Homemade Goods

The Currency of My Kitchen is Love (in a Jar).

The greatest and most unexpected joy of my food preservation journey has been the act of sharing. A simple jar of a homemade jam, a loaf of a freshly baked sourdough bread, or a bottle of my own kombucha has become my favorite way to say “I love you,” “thank you,” or “I’m thinking of you.” It’s a simple, personal, and incredibly heartfelt gift. The currency of my kitchen is not money; it’s the joy and the connection that comes from sharing the bounty of my labor with the people I love.

My Most Epic Preservation Fail and What I Learned

I Made a Geyser of Exploding Kombucha.

My most epic preservation fail was the “great kombucha explosion of 2019.” I was doing a second ferment with some raspberries, and I had clearly underestimated the power of the yeast. I opened the bottle, and it erupted like a volcano, painting my entire kitchen ceiling with a sticky, pink, kombucha mess. It was a disaster, but it was also a hilarious and valuable lesson. It taught me to always “burp” my bottles during a second ferment, and it was a powerful and humbling reminder to always respect the wild and unpredictable nature of the microbes I was working with.

The Modern Homesteader: Self-Sufficiency in a Connected World

I Have a Sourdough Starter and a Wi-Fi Signal.

I used to think of “homesteading” as a life of complete, off-grid isolation. As a “modern homesteader,” I’ve learned that I can embrace the principles of self-sufficiency while still being a part of a connected world. I can bake my own bread, but I can also order my flour online. I can trade my homemade jam with a neighbor, and I can also share my recipe on my blog. It’s a beautiful fusion of old-world skills and modern technology, and it’s a testament to the fact that a more resilient and self-sufficient life is accessible to everyone, no matter where you live.