Homesteader’s Library

Home Food Dehydrating: Economical Do-It-Yourself Methods for Preserving, Storing & Cooking
Home Food Dehydrating: Economical Do-It-Yourself Methods for Preserving, Storing & Cooking
Home Food Dehydrating: Economical Do-It-Yourself Methods for Preserving, Storing & Cooking

Complete Guide to Home Canning and Preserving
Practical, easy-to-follow guide tells how to select, prepare, and can fruits, vegetables, poultry, red meats, and seafoods; how to preserve fruit spreads, fermented foods, and picked vegetables; and much more.
Complete Guide to Home Canning and Preserving
 
You can get a free USDA Guide to Home Canning and Preserving, I however [...]

Keeping the Harvest: Preserving Your Fruits, Vegetables and Herbs
Illustrated step-by-step instructions explain the techniques for canning, freezing, drying, and pickling. 179,000 copies in print.
Keeping the Harvest: Preserving Your Fruits, Vegetables and Herbs

Root Cellaring: The Simple No-Processing Way to Store Fruits and Vegetables
Root cellaring, as many people remember but only a few people still practice, is a way of using the earth’s naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving [...]

Putting Food by
Putting Food by
Putting Food by
Another great preserving cookbook covering canning, freezing, and dehydrating, and root cellaring.  Including sections on canning convenience foods, Christmas Presents, canning for the small family, and tips to minimize salt and sugar to meet dietary needs in home canning.

Making and Using Dried Foods
Try the newest old-fashioned way to preserve food! Discover the food preservation method for the ’90s! Easy, economical, and nutritious, drying is a natural, great-tasting alternative to canning or freezing. Whether you use the sun, your oven, or a purchased dehydrator, getting started is easy with Making & Using Dried Foods. [...]

Smoking Salmon & Trout: Plus Canning, Freezing, Pickling & More
Written by: Whelan, Jack – Published by: Harbour – Published on: 2003-01-0100
Smoking Salmon & Trout: Plus Canning, Freezing, Pickling & More

Stocking Up: The Third Edition of the Classic Preserving Guide
From Rodale, America’s premier authority on natural foods, comes the most comprehensive, up-to-date resource for putting up foods of all kinds. 101 line drawings.
Stocking Up: The Third Edition of the Classic Preserving Guide
 
Stocking Up, was one of the first preserving cookbooks that I bought for myself [...]

Home Pork Making; A Complete Guide – In All That Pertains to Hog Slaughtering, Curing, Preserving, and Storing Pork Product–From Scalding Vat to Kitchen
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern [...]

Meat Smoking and Smokehouse Design
Most books on the subject of smoking include a drawing or two, a few pages on generating smoke, and the rest of the pages are filled with recipes. While those recipes usually get the spotlight, the technical know-how behind preparing and smoking meats is far more important. When writing about cold [...]