Curing & Canning Traditions

Time-tested methods for curing meats and preserving food—done safely, clearly, and without shortcuts.

Fermenting

Discover the art of turning fresh ingredients into tangy, flavorful, and gut-friendly foods. From crunchy sauerkraut and crisp pickles to rich kombucha and kefir, this category teaches you the science and tradition behind safe, successful fermentation. Learn step-by-step techniques, flavor combinations, and storage tips to create delicious homemade ferments that will elevate your meals and support your health.

Gary Caine

Hi, I’m Gary Caine. I grew up in rural Saskatchewan in the 50s and 60s, where growing, preserving, and making your own food wasn’t a hobby-it was just part of everyday life.

Those early years shaped how I live to this day.

When I’m not in the kitchen or working on a project, you’ll usually find me outdoors fishing, hunting, or camping, enjoying the same simple, hands-on lifestyle I was raised with.

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