Andrea Chesman shows you how to get the most from homegrown foods. This book covers everything from curing meats and making sausage to canning fruits and vegetables, milling flour, working with sourdough, baking no-knead breads, making braises, rendering lard and tallow, pickling, making butter, cheese and yogurt, blanching vegetables for the freezer, making jams and jellies, drying produce, and much more. You’ll learn all the techniques, along with dozens of simple and delicious recipes, most of which can be adapted to use whatever you have available.
 
Quite comprehensive and informative, this book has a great deal of information about most things to do with having a homestead kitchen. From how to set up your homestead kitchen to harvesting, handling, preserving and storing produce, to the various cuts of meat and how to handle, store and preserve meats and eggs, this book contains a cornucopia of advice. There are lots of recipes as well as helpful hints and illustrations.