Contains the following five books:
Home Cheese Making. A friendly introduction to a potentially scary process, with clear descriptions of basic techniques and 85 step-by-step recipes.
Meat Smoking and Smokehouse Design. Rather than padding its pages with recipes, this book gives a detailed explanation of the smoking process, together with a comprehensive survey of the various devices, simple to elaborate, one can construct for smoking food.
Root Cellaring. Long-term storage of fruits and vegetables is a critical homesteading skill. This book describes the many ways of creating the necessary cool, dark space for storage, along with the specific requirements for one hundred garden crops.
Ball Complete Book of Home Preserving. Canning is a simple and versatile method of preserving the harvest, provided it is done properly. This is essentially an expansion of the famous Ball Blue Book, with 400 recipes that demonstrate the wide variety of foods, simple and prepared, that can be canned.
Preserving Food Without Freezing or Canning. Canning is only two hundred years old, freezing even newer. How did people preserve food in earlier days? This book surveys older methods for extending the life of food, many simple and quite practical.
