Another great general source, albeit with some really brief entries, is this back-to-the-land-inspired book.

Canning is an important technique, and this book if from the makers of Ball jars.

A very useful book for deciding which flour mill to buy, and for using your whole-grain flour.

I built my own pizza oven this summer with this book, an excellent introduction to small-scale cob building projects. This is a great project, costs very little, and makes excellent pizza and bread. Highly recommended.

A good first book on cheesemaking. It’s for beginners, explains the basic chemistry behind the process, and walks you through the steps of your first batch.

Goats seem to be the easiest choice for a homestead, so get this book by the Laurentine nuns of Quebec.

Has some material not covered in the Bell book.

Lactic fermentation is a method we are familiar with through one product, sauerkraut. Salt is used to form a brine which inhibits bacteria that cause spoilage in vegetables. This is a fantastic book of fermentation techniques and recipes from all over the world, full of small-scale projects. Highly recommended.

This book has fewer of the detailed projects of the Katz book, but is filled with indigenous knowledge and hints from all over the world that I haven’t found anywhere else. Highly recommended.

A standard text for using vinegar for pickling and more by the self-proclaimed “Vinegar Man.”