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Artisanal Small-Batch Brewing: Easy Homemade Wines, Beers, Meads and Cidersby Amber Shehan ~ A great general purpose guide that will get you brewing right away with minimal equipment and ingredients that are already waiting in your pantry. She focuses on natural winemaking, without winemaking additives, so the recipes are simple and cost effective. I made a truly spectacular lemon balm mead using her recipe. Don’t worry, they’re all related to self reliant living, and I’ll skip my extensive collection of Icelandic Cookbooks…) The Self-Sufficient Life and How to Live It (2003). London: Dorling Kindersley. (with Will Sutherland) John Seymour (12 June 1914 – 14 September 2004) was a British author and pioneer in the self-sufficiency movement. In 1976, he wrote The Complete Book of Self-Sufficiency. We’ve raised a lot of animals over the years, but by far my favorite creature to tend was always the bees.
When you use your kitchen to make homemade meals, cheese, vinegar extractions, fermented vegetables, elderberry wine, or bread from scratch just about every day, it’s near impossible to keep it looking like a showplace. So, for me, Sharon’s real-life homesteading approach to greater self-sufficiency and a different way to appreciate beauty make me feel better about my own efforts. John was as much at home in the humblest house on a hillside, as in the manor house of landed gentry. He was like a force of nature, always willing to listen, always interested in learning about new — or very old — ways of working the land. He was a one-man rebellion against modernism. Herbert Girardet, 2005. [1] Bibliography [ edit ] The Art of Making Fermented Sausages by Stanley and Adam Marianski ~ A detailed technical manual specific to making cured sausages. Generators and Inverters by Stephen Chastain ~ This one I’m reading now, and it looks good. I got it because Alternative Energy Secrets was so helpful, and it’s by the same author. Perhaps a bit dense for the average reader, and is written assuming you’re seriously into DIY.
Winemaking (& Mead Making) Books
Food dehydration is one of the oldest methods of preservation, and while the principles have remained unchanged for millennia, the tools available these days make the process much easier. Plus, the fact that it was written by a spunky teenager, self-named Dolly Freed, gives this work an upbeat, audacious tone that makes you feel like you can take on the world after reading it. With wisdom beyond her years, Dolly says, “It’s easier to learn to do without some of the things that money can buy than to earn the money to buy them.” Then, she shows you how in hundreds of ways. Though I wasn’t born into it, I’m a voracious reader…and once I’m interested in something I seek out every resource I can find to learn everything I can about a topic.
Rehydration Calculations Made Easy by Wanda Bailey Clark ~ Everything you need to know to substitute dehydrated (or freeze dried) food into your recipes. King Arthur Flour Baker’s Companion ~ Nearly as long as they Joy of Cooking, but focusing on just foods made from scratch with flour. Literally any type of bread, baked good, tortillas, whatever you can think of. Flour keeps almost forever, and learning to craft diverse meals from your long term storage food is a great way to rely on your pantry (rather than always running to the grocery store). The River Cottage Curing and Smoking Handbook ~ A great beginners guide full of simple, easy to follow recipes.The Seed Garden by The Seed Savers Exchange ~ There are a lot of books on seed saving, and I have many of them, but this is by far the best single volume on the topic. This can be achieved through a variety of practices, such as growing your own food or building your own shelter. Also, adopting a ‘life cycle’ approach to products – where items are reused or recycled until they have no further use – it helps ensure fewer resources are wasted. Healthy Living: Exercise and Nutrition
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