Home dairy: making cheese, yogurt, and kefir from scratch
Make cheese, yogurt, and kefir at home: the one idea behind every cheese, beginner fresh cheeses, yogurt and kefir step by step, the kit you need, and food safety.
Tag
Preserving Food
62 articles in this tag on agripure. — page 3 of 3
Dehydrating food: how to dry produce, herbs, and jerky
How to dehydrate food at home: how drying works, dehydrator temperatures by food (herbs 95-115F, produce 135-145F), pretreatment, the USDA 160F/165F jerky rule, and storage.
Canning potatoes: pressure-canned and pantry-ready
Pressure canning potatoes safely: NCHFP-tested times, variety selection, step-by-step hot pack, altitude table, troubleshooting, and uses from the jar.
Canning green beans safely (why it must be pressure canned)
Green beans are low-acid and must be pressure canned — never water-bath. USDA-tested times, altitude pressure table, raw vs hot pack, and troubleshooting.
A safe salsa recipe for canning (that actually stays shelf-stable)
Use the NCHFP-tested Choice Salsa recipe for safe water bath canning: correct acid ratios, step-by-step process, altitude table, and what you cannot change.
Canning peaches in syrup, juice, or water
How to can yellow peaches safely: hot vs raw pack, syrup options, NCHFP processing times by altitude, preventing browning, and troubleshooting tips.
Water bath canning: the safe-start method for high-acid foods
Learn water bath canning step by step: what high-acid foods are safe, jar prep, headspace, processing times, altitude adjustments, and USDA-backed safety rules.
Modern homesteading: old self-reliance, new tools
Modern homesteading pairs old self-reliance with new technology and suburban lots. Here is why it is surging, who is doing it, and how to start where you are.
The homesteading kitchen: preserving the harvest from scratch
Canning, fermenting, drying, and freezing turn a harvest into a year of meals. A beginner’s guide to the homestead kitchen and a self-reliant pantry.
Homesteading in Alaska: short seasons, long days, hard winters
Alaska homesteading means a 105-day season, 20-hour summer days, and -60F winters. Here is how to grow, build, and prepare for the last frontier.
Appalachian homesteading: the skills that built the mountains
Appalachian homesteading is America’s oldest self-reliance tradition: heirloom crops, the canning calendar, foraging, and hard-won mountain skills. Here is the heart of it.
Homesteading, explained — and how to start on the land you already have
Homesteading means producing more of what you use, food, skills, and self-reliance. Here is what it actually means, where it came from, and how to start small this season.
Harvest cycles as a design input, not an afterthought
Most orchards are designed for planting and discover their harvest problem later. The trees go in by what grows well together and what the nursery had in stock, and then one November the whole plac…
Selling from the farm gate — the Pakistani agroforest economics that work
The economics of a Pakistani agroforest are made or lost after the harvest, at the point of sale — and the default channel, the mandi , is structured to take the grower’s margin. A smallholder who…