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The old ways still work.
Before freezers and grocery stores, farm families kept the harvest with salt, smoke, vinegar, and patience. This is those methods, written plainly by a Pennsylvania farmer who uses them — on a working farm with 74 hens and a pantry full of proof.
The expanded second edition covers water-bath canning, drying, salt curing, smoking, water glassing eggs, potting meats, rendering lard and tallow, and pemmican — plus new chapters on fermentation, egg preservation beyond water glassing, and charcuterie basics.
What you get:
- 102-page PDF, instant download after checkout
- 13 chapters, each with a one-page cheat sheet
- Pennsylvania seasonal preservation calendar
- Full index, troubleshooting guide, and storage quick-reference
- Vintage farmhouse illustrations throughout
From C & C Farms LLC, Elizabethville, Pennsylvania.
The old ways still work.
Before freezers and grocery stores, farm families kept the harvest with salt, smoke, vinegar, and patience. This is those methods, written plainly by a Pennsylvania farmer who uses them — on a working farm with 74 hens and a pantry full of proof.
The expanded second edition covers water-bath canning, drying, salt curing, smoking, water glassing eggs, potting meats, rendering lard and tallow, and pemmican — plus new chapters on fermentation, egg preservation beyond water glassing, and charcuterie basics.
What you get:
- 102-page PDF, instant download after checkout
- 13 chapters, each with a one-page cheat sheet
- Pennsylvania seasonal preservation calendar
- Full index, troubleshooting guide, and storage quick-reference
- Vintage farmhouse illustrations throughout
From C & C Farms LLC, Elizabethville, Pennsylvania.