5 Kitchen Skills to Kickstart your Homestead Journey!

Build confidence, reduce waste, and reclaim your food from scratch... one skill at a time.

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When you dream about homesteading, what do you picture?

A pantry lined with jars you filled yourself?A bubbling pot of broth made from scraps instead of store-bought boxes?Sourdough rising slowly on the counter, its smell already warming the room?

The truth is: your homestead begins in your kitchen.

You don’t need acres. You don’t even need a garden (yet). If you want to feel empowered, more self-reliant, and a little more free from the grocery store every week, it starts with learning just a handful of simple, timeless kitchen skills.

And no—you don’t need to master everything overnight. This isn’t about being the perfect traditional homemaker. It’s about reclaiming your food, your confidence, and your connection to home one small, doable step at a time.

If you're just starting out on your homesteading journey, here are 5 beginner kitchen skills that will absolutely transform the way you see your kitchen—and your ability to nourish your home.

1. How to Make Broth From Scraps

There is nothing more soul-satisfying—or cost-effective—than turning food waste into liquid gold. And that’s exactly what you do when you make broth at home.

Why it matters:

• Reduces food waste (think onion skins, carrot ends, and bones)

• Saves money on boxed broths

• Allows you to control ingredients—no preservatives or mystery “natural flavorings”

• Rich in minerals and gut-supporting collagen

How to start:

• Keep a zip-top bag or container in your freezer labeled “broth scraps.”

• Add onion peels, carrot ends, celery bits, garlic skins, herb stems, and even corn cobs as you cook.

• Once full, toss the contents into a pot or slow cooker with water, a pinch of salt, a splash of vinegar (helps extract minerals), and simmer 6–24 hours.

• Strain, cool, and store in jars in the fridge (3–5 days) or freezer (up to 6 months).

Bonus tip:

You can do the same with chicken bones, beef bones, or leftover roasted veggie trays for added flavor. Bone broth will gel when cooled—this is a good thing!

2. Sourdough: Learn to Care for a Starter & Bake a Basic Loaf

Sourdough is more than just trendy—it’s a deeply traditional, living food that represents patience, nourishment, and fermentation in its most delicious form. And yes, it can be beginner-friendly.

Why it matters:

• Eliminates the need to buy yeast

• Can be easier to digest than conventional bread

• Empowers you to make dozens of baked goods from scratch with one tool: your starter

• Cultivates consistency, rhythm, and connection to food

How to start:

• Get a sourdough starter (buy, get from a friend, or make your own with flour and water).

• Feed it with equal parts flour and water daily until bubbly and active.

• Once established, bake a beginner-friendly no-knead artisan loaf or try sourdough discard recipes like pancakes, muffins, or crackers.

Bonus tip:

If daily feeding feels intimidating, keep your starter in the fridge and feed it once a week. That’s it! Once you bake a loaf or two, it becomes second nature.

3. Basic Food Preservation: Freezing & Refrigerator Pickling

You don’t need to dive headfirst into pressure canning to preserve food. Two of the easiest methods—freezing and refrigerator pickling—require almost no special equipment and can be started today.

Why it matters:

• Prevents food waste when you have surplus

• Helps you eat seasonally year-round

• Cuts down on grocery trips

• Introduces the concept of food preservation without pressure

How to start:

Freezing:

• Herbs: Chop and freeze in ice cube trays with olive oil or water.

• Bread: double or triple the recipe and freeze the extra loaves in bags like these.

• Fruit: Wash, chop, and freeze berries or banana slices on a baking sheet, then transfer to a bag.

• Vegetables: Blanch green beans or corn and freeze in flat bags labeled with the date.

Refrigerator Pickling:

• Thinly slice cucumbers, carrots, or onions.

• Add to a jar with vinegar, water, salt, and optional spices (mustard seed, peppercorns, garlic).

• Store in fridge and eat within 2–3 weeks. No canning needed!

Bonus tip:

Preservation doesn’t have to mean “big batches.” Start with what you have. Even freezing one bag of chopped herbs is a win.

4. From-Scratch Staples: Salad Dressing, Mayo, & Spice Mixes

Replacing just a few packaged pantry items with homemade versions gives you huge returns: fewer chemicals, better taste, and more control over ingredients—without much effort.

Why it matters:

• Many store-bought staples are filled with seed oils, preservatives, and sugar

• From-scratch versions taste way better

• Preps you to cook intuitively instead of relying on convenience products

How to start:

Salad dressing (vinaigrette):

• Ratio: 3 parts oil : 1 part vinegar + salt, pepper, and mustard or honey to emulsify.

• Shake in a mason jar and store in the fridge.

Homemade mayo:

• Blend one egg, 1 tsp mustard, and 1 cup avocado or olive oil slowly until thick.

• Add lemon juice and salt to taste.

Spice blends:

• Taco mix: chili powder, cumin, garlic powder, onion powder, paprika, oregano, salt.

• Italian: basil, oregano, thyme, rosemary, garlic powder.

Start with one item—like swapping your bottled salad dressing for homemade—and let the momentum build.

5. Make-Ahead & Meal Stretching with Leftovers

True homesteading isn’t just about growing your own food—it’s about stewarding what you already have. Learning to stretch meals, repurpose leftovers, and prep ahead makes your kitchen more sustainable and your life easier.

Why it matters:

• Saves time and money

• Teaches resourcefulness (a core homesteading value)

• Reduces food waste

• Helps you eat more home-cooked meals with less stress

How to start:

Stretch a roast chicken:

• Night 1: Roast with veggies

• Night 2: Shred into tacos or soup

• Night 3: Make broth from the bones

Double up:

• Cook double rice, beans, or meat and freeze extras for later.

• Bake two loaves of bread instead of one.

Leftover hacks:

• Rice becomes fried rice, burrito bowls, or porridge.

• Veggies turn into frittatas, stir fries, or pasta add-ins.

Even one night a week focused on leftovers can change your food budget and simplify your rhythm.

Final Thoughts: Start Small, Start Somewhere

There’s no “right” order to learn these skills. The best one to start with? The one that feels the most interesting, helpful, or exciting to you.

Here’s a quick cheat sheet:

Remember: this is a lifelong journey, not a weekend crash course.

Pick one new skill this week. Set aside an hour. Try something. Burn it. Mess it up. Try again. You’re doing it. This is the life.

You don’t need perfection. You don’t need acres.You just need a spoon, a jar, and the decision to begin.

If you’re on this journey toward simpler, healthier, more self-reliant living—pull up a chair. You’re in the right place.

Have you tried any of these skills? Which one are you most excited (or nervous) to tackle next? Let’s chat in the comments.

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