In this excerpt from chapter 11, “Preserving in Oil, Butter, and Other Fats,” she provides a recipe for making pemmican bars ... purchased or homemade beef suet, or any other animal fat.

Survival is a fundamental human instinct. For thousands of years, people have adapted to a changing environment: withstanding changing climates, mutating diseases, and declining food sources.

In this excerpt from chapter 4, “Sweet Preserves,” she shares how to make homemade pectin from citrus fruits. You can purchase this book from the MOTHER EARTH NEWS store: Preserving Everything.

Think, for example, of long-lasting, portable foods like pemmican ... you're running low on the homemade stuff. Many of the same ingredients that you might use to make gravy mix taste better ...

Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly. When the oil has ...

First of all, put the egg yolks into the basin, add the crushed garlic, mustard powder, salt and a little freshly milled black pepper. Mix all of these together well. Then, holding the groundnut ...

The USDA has simplified nutrition guidelines with its "MyPlate" campaign. MyPlate replaces the older Food Pyramid. Considering that salt is an ingredient in just about every type of processed food ...