Preserving food is a cornerstone of homesteading. Vermont’s bounty — apples, root vegetables, maple syrup — deserves a place on your shelves year-round.

Essential Tools

• Water-bath canner

• Pressure canner (for low-acid foods)

• Mason jars, lids, and rings

• Funnels, ladles, jar lifters

What to Can in Vermont

• Applesauce and cider

• Dil beans (classic New England green beans)

• Root crops like beets and carrots

• Pickles and relishes

• Maple-sweetened jams

Safety First

Always follow tested recipes (USDA or Ball Blue Book). Improvisation is for the garden, not the canning pot.

Many Vermont homesteaders start with little more than a garden shed. With some creativity, it can become a functional barn.

Planning the Conversion

• Assess structure: roof, floor, and frame must be sound.

• Sketch your layout for cages, feeders, or storage.

Simple Upgrades

• Add ventilation (but avoid drafts).

• Insulate with rigid foam or straw bales stacked outside.

• Use salvaged pallets for extra storage or partitions.

Vermont Tip

Source secondhand materials through Front Porch Forum, Craigslist, or local farm auctions. Homesteading is about resourcefulness, not perfection.

Vermont’s growing season is short but mighty. Choosing the right crops means higher yields and fewer headaches.

10 Tried-and-True Cold-Hardy Crops

1. Kale – thrives in frosts, even snow.

2. Carrots – sweeter after a cold snap.

3. Cabbage – stores well and works for sauerkraut.

4. Potatoes – a Vermont staple crop.

5. Onions – long-day varieties do best.

6. Beets – versatile for fresh eating and storage.

7. Peas – plant as soon as the soil can be worked.

8. Spinach – loves the cool shoulder seasons.

9. Radishes – quick crops for succession planting.

10. Winter squash – hearty, long-storage staple.

Vermont Tip

Extend your season with row covers, cold frames, or small hoop houses. Even an unheated greenhouse can add weeks to your harvest window.