Curing & Canning Traditions

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Homesteading & Self-Sufficiency

Practical skills for independent living

Building a self-sufficient lifestyle. It includes tips on food preservation, gardening, small-scale livestock, and other homesteading practices that reduce reliance on stores and increase your independence.

What you’ll learn:

Planning and preserving seasonal harvests.
Simple ways to grow, raise, and store your own food.
Combining modern and traditional techniques to sustain your household.

These guides help you take control of your food supply and build confidence in your homesteading skills.

- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!
- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!
- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!
- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!
- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!
- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!
- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!
- Canned Chicken for Sandwiches, Salads, and Quick Meals
  
  I roasted a chicken specifically for canning and turned it into shelf-stable chicken that’s ready for sandwiches, salads, soups, and more whenever I need it.
- A Simple Homemade Chicken Stock For Beginners
  
  If you’re new to pressure canning, chicken stock is one of the easiest and most useful things you can make.
- The Best BBQ Sauce Isn’t Bought in a Bottle
  
  This homemade canned BBQ sauce has deeper flavor, better texture, and none of that overly processed taste.
- Canned French Onion Soup
  
  First time trying this one from the Ball book. I wasn’t sure about a couple ingredients, but I followed it through and pressure canned the batch. The flavor surprised me.
- How to Make Canadian Back Bacon
  
  Brined, smoked, and perfectly sliced – learn how to turn a simple pork loin into homemade Canadian bacon. Step-by-step, with tips for best flavor.
- Homemade Sauerkraut: Small Batch, Real Results.
  
  No fancy setup, just a pail, some cabbage, and a bit of patience. Here’s how it turned out.
- Make Head Cheese Without Using a Pig Head
  
  You can skip the intimidating pig head and still make classic head cheese. Pork hocks deliver great flavor, perfect texture, and an easier process.
- A Beginner’s Guide to Rendering Lard (No, It’s Not As Hard As It Sounds)
  
  If you’ve ever been curious about making your own lard, I can tell you that it’s way easier than you might think – and it makes your baking and cooking so much better. Here’s my experience, step-by-step, on how I rendered my own lard at home!

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.

Homesteading & Self-Sufficiency

Practical skills for independent living

What you’ll learn:

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