Eat Close to Home

Helping you buy, grow, preserve, and cook food produced in the Great Lakes area.

Helping you buy, grow, preserve, and cook food produced in the Great Lakes area.

Seedling

Gardening

How to start a garden, tend your plants, and harvest crops.

Pickles

Preserving

Learn how to preserve food by caning, pickling (lactofermenting), root cellaring, and more.

Chopping Carrots

Cooking

How to cook with local foods year-round and make the most of preserved foods. Paleo, non-dairy, vegetarian, vegan, and low-sugar recipes.


Most Recent Blog Posts

Cooking with Canned Salmon

Canned salmon has a lot going for it! Wild-caught Alaskan Salmon is… high in protein, omega-3 fats, and calcium low in mercury sustainably harvested (gets a “good” rating from Seafood Watch) shelf-stable and lasts 4+ years unopened shipped sustainably (unrefrigerated cargo containers on trains/ships) currently half the price of grass-fed ground beef per pound tastyContinue reading “Cooking with Canned Salmon”

Do I need to buy a canner?

When crisis looms, a lot of us look to securing our food supply. I’m hearing a lot of people saying they want to get into canning these days, but are concerned about the cost of equipment, storage space, and availability of materials. And frankly, just buying “one more thing” for an endeavor that might notContinue reading “Do I need to buy a canner?”

Salsa Recipes for Canning

It’s extremely important to use tested salsa recipes if you plan to water bath can them. With the mix of acidic and non-acidic ingredients, if you get the blend wrong, your final product could have an unsafe pH and harbor botulism. The problem is, most canned salsa recipes taste far too strongly of vinegar forContinue reading “Salsa Recipes for Canning”

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