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Roast, boil, steam or pressure-cook a pie pumpkin into puree, keep it in the fridge or freezer, and can pumpkin the only tested way: as cubes in a pressure canner.
Read More →Homestead cooking from what you grew or raised. Canning recipes with tested ratios, small-batch jams and preserves, and the seasonal dishes that use up a harvest.
Homestead Thanksgiving Prep Checklist: What to Do TODAY (3 Weeks Out – November 7, 2026) Published: November 7, 2026 | Updated: November 7, 2026 | By: Current Homesteading Team Your dream homestead Thanksgiving table – almost everything homegrown and from scratch. Today is November 7, 2026 — exactly 3 weeks until Thanksgiving. If you’re ready…
In the world of homesteading, foraging and herbal remedies turn backyard weeds into powerful healers. Learn safe identification, top plants like dandelion and yarrow, and easy DIY recipes for self-sufficient wellness.
Late June brings a vibrant harvest to your homestead garden, perfect for firing up a homestead BBQ. Romaine lettuce, green beans, radishes, and peas are at their peak, ready to shine in outdoor dishes that celebrate self-sufficiency. This article shares three unique recipes, each using a different cooking method—grilling, smoking, and griddle-searing—to make the most…
Homesteaders can easily render beef tallow at home, turning beef fat from suet or trimmings into a versatile, shelf-stable cooking fat. This traditional process aligns with the self-sufficient, zero-waste ethos of homesteading, using byproducts from cattle you raise or source locally. Beyond cooking, beef tallow shines in soap-making, candles, balms, lotions, and even leather conditioning….
Harvest and butchering season is upon us. Given that, its a good time to brush up on some skills that may come in handy after the harvest, and maybe even learn some new ones. Lard has a number of uses as a cooking fat—from baking to frying, and everything in between. Ever wonder how to…
It’s a bad time to be a seed-spitter. Sunflower seeds have long been my constant companion. Whether making a run to the store, or working in the woods or field, sunflower seeds have always provided a nice, salty (or spicy, depending on seasoning!) distraction to keep me occupied. Alas, I’ve noticed a sharp uptick in…
I know, I know. Its summer, and summer is almost never considered soup season. But what if I told you there’s a hearty soup that can serve as a staple on your next camping trip, without needing any sort of refrigeration to preserve. In fact, it stays good so long it could last you all…
Not sure what you’re going to make for dinner, but looking to enhance the flavor profile of your brisket, steak, ribs, lamb, chicken or game meat? Then Hi Mountain Seasonings new Rub-3 Packs may just be what you are looking for. Rub Pack #1 features the Steak Rub, Rib Rub and Poultry Rub and Rub…
Have you always wanted to make some butter for the family, but not wanted to make it in the sort of quantities that require a full-on butter churn? Mason-jar butter can be a great option for the aspiring homesteader. Follow along below for how to make it! Ingredients Believe it or not, all you’ll need…
There are few things nicer to enjoy on a crisp, early-spring morning than a steaming-warm cup of tea. Curling your hands around the mug and taking in the aroma, you can almost feel the promise of the coming turn in weather. Tea has a bit of an exotic reputation of course, due to its near-4000-year…
When the storm hits and the power goes dark, you doubtless have prepared your homestead with a vast array of generators, battery-powered flashlights, and maybe even crank-powered variants. But what if the darkness lasts even longer? Read on for an easy way to may your own candles, to store away in case of emergency. Materials…
A sourdough bread recipe from scratch: two loaves from 1 cup of starter, 5 cups of flour, water and salt, with rise times, shaping, slashing and a 425°F bake.
