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Three field guides worth bookmarking — canning times, cellar storage, and safe cooking temps.
| Food | Pressure | Pint |
|---|---|---|
| Green beans | 10 lb | 20m |
| Corn | 10 lb | 55m |
| Tomatoes | water bath | 35m |
USDA/NCHFP processing times & pressures for common foods.
View full chart →| Item | Store | Keeps |
|---|---|---|
| Onions | cool, dry | 9 mo |
| Potatoes | cellar | 4–6 mo |
| Apples | cellar | 6 mo |
How long fruit & veg keep in the cellar, fridge and freezer.
View full chart → Network| Doneness | Target |
|---|---|
| Rare | 125–130°F |
| Medium-rare | 130–135°F |
| Well-done | 160°F+ |
Safe pull temps for steak & burgers, from Popular BBQ.
View full chart →Reader Favorites
Many folks’ idea of gardening is tossing a few seeds on the ground, maybe half-heartedly kicking some dirt overtop, and somehow welcoming a burgeoning load of crops come harvest time. Those same gardeners will bemoan the fact that they simply don’t have a green thumb, when, at the prescribed time, nothing grows. As it turns…
As the late-receding winter chill turns to summer heat, many folks will be looking for a way to preserve the fruits and vegetables that will soon sprout their way into existence. The issue for many homesteaders, however, is finding enough refrigerator space for all their crops. Named for the root-type vegetables traditionally preserved there, a…
Welcome to Current Homesteading, your resource for all things related to your homestead. From gardening to guinea hens and fencing to fish, we will cover it all. For our inaugural article, let’s kick it off with one of the topics mentioned above: guinea hens. This week, we’ll discuss specifically why you may want to consider…
