January 07, 2010

Food Security

People may believe that homesteaders hibernate in leisure through the winter but just as you continue to earn money to buy food for your family, we continue to put food by and produce what we can at home. Last week since my apples were going soft, as they do this time of year, I made a batch of apple sauce. By the end of the week we will have bottled our wine and vinegar, pickled eggs and 10 pounds of onions and garlic, and canned the saurkruat fermenting now in the porch. Next week we start smoking corned beef and bacons. And of course very soon we will be starting seeds for the garden to begin the same predictable cycle of food security over again.

As a new year begins, with the wacky world weather, and shifting economic climates, the time to secure food is now. I am confident we can face the future secure in the fact we can care for ourselves and you can be too.

Peace for all


  1. Whew, you get so much done!I will be glad when we are that far along in our homesteading! Baby steps,I have so much to learn still ! You are right,there is no season of rest for homesteaders!You are are great inspiration for me and thank you for all your support!

  2. Yes each season builds on the next and soon you will be like me too - the most important hurdle to cross is not being afraid to try new things, you would be surprised how easy most things are to do once you have done them once and have the proper tools - first time i pickled, made wine and smoked pork i was so worried i would poison my family, but i never have - peace

  3. I agree that working on the food supply is a year-round occupation! I also have wine ready to be bottled (started last summer), and I filled (and froze) a couple of ice-cube trays with persimmon pulp this last week, to be used later in yogurt and smoothies.

    My garden and yard don't produce as much food as yours, I'm pretty sure, but it seems like there's always something to do.

    Thanks for the post!

    -Amy, NW of Atlanta

  4. My wine is concord grapes from 2005, turned out more like raisin brandy at 80 proof, but who can complain. Good reading at your blog, I'll see you there. Peace